We are growing to really love beef stew in our house. Especially with homemade beef bone broth. For this recipe, I got the chuck roast from my mom’s farm and the bones were still attached and I just threw them in to make bone broth while it made stew! It was perfect, the leftovers in the fridge gelled amazingly. I made this all possible by spoiling myself with an Instant Pot this holiday and it is amazing. (Not sponsored but it is an affiliate link) Remember when in this recipe I said how important it was to precook the onions and brown the meat for stews? Well the Instant Pot is my savior for this (only one thing to wash!) This gelatinous hearty stew was made from start to finish in about an hour. That’s it!
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
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- 3 pound bone-in chuck roast in 1 inch cubes with bones kept separate (or add some beef marrow bones or similar big bones that are easily removed, you can't strain them out at the end)
- 1 yellow onion chopped
- 3 celery stalks chopped
- 3 medium carrots
- 2 cups chopped tomatoes fresh or canned with juice
- 1 Tablespoon Rosemary
- Salt and Pepper to taste
- 3 cups baby spinach
Ingredients
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- Set the Instant Pot on Sauté. Once hot, caramelize the onions, then remove.
- Brown the meat. Then turn off the instant pot.
- Push the bones deep into the pan.
- Add the remaining ingredients (EXCEPT the spinach) in order as listed.
- Close the lid, make sure the vent is sealed and set for soup/stew. (It's about 35 minutes)
- Once done, unplug the machine to allow it to naturally release for 10 minutes, then, using a towel, slowly release the pressure manually.
- Remove the bones.
- Mix in the baby spinach until wilted.
First on Sauté mode:
The rest of my ingredients (including the bones). I canned those tomatoes last summer from my garden.
Into the pot:
How it came out before and after the Spinach was mixed in: I didn’t want the spinach to disintegrate and just wanted it slightly wilted and mixing it in at the end was perfect.
So yummy!