Slow Cooker Beef Stew


  • 3 pounds beef chuck roast (excess fat trimmed, cut into 1 ½-inch pieces)
  • ¼ cup all-purpose flour
  • 1 Tablespoon kosher salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 Tablespoon olive oil
  • 1 medium onion (thinly sliced)
  • 6 cloves garlic (minced)
  • 2 Tablespoons tomato paste
  • 2 ½ cups beef broth
  • 1/2 cup dry red wine
  • 2 Tablespoons Worcestershire sauce
  • 1 12-oz. bag baby carrots (or 3 carrots, peeled and cut into large chunks)
  • 2 pounds Yukon Gold potatoes (about 6 medium potatoes, peeled and cut into 1 ½-inch pieces)
  • 2 Tablespoons fresh lemon juice (plus more to taste)
  • *** To thicken (1 Tablespoon cornstarch mixed with 1 Tablespoon water)

For Topping:

  • Fresh parsley (minced)


  • In a large bowl, toss the beef with the flour, salt, rosemary, garlic powder, thyme, pepper, and onion powder. Set aside.
  • Turn the instant pot to saute and add the olive oil.
  • Once hot, add the onions and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer. Add the tomato paste and cook for 1 minute. Add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
  • Add the beef to the pot. Cover the pot and set the valve to seal. Cook on high pressure for 20 minutes.
  • Let the pressure release naturally for 10 minutes, then release the remaining pressure. Add the carrots and potatoes to the pot. Cover and set the valve to seal. Cook on high pressure for 10 minutes.
  • Let the pressure release naturally for 10 minutes, then release the remaining pressure manually.
  • *** If you would like a thicker stew, whisk together 1 TBSP cornstarch and 1 TBSP water. Add it to the stew and use the SAUTE function to cook for 2-3 minutes, until thickened.
  • Add the lemon juice and season to taste with more salt and pepper and lemon juice, as needed.
  • Sprinkle with fresh parsley and enjoy!


  • Beef stew can be stored in the fridge for up to three days in an airtight container. To make it last even longer, you can freeze it in an airtight container for up to 3 months. 
  • Stews thickened with cornstarch tend to separate after freezing, so I recommend not adding it before freezing this recipe. You can add cornstarch when you reheat the stew just before eating. 
  • To reheat, add the stew to a pot on the stove and heat over medium until warmed through.

Making it on the stove

If you would like to make this recipe on the stove, follow the recipe card below through Step 3. Then, add the beef, bring the stew to a simmer, and cook, covered, for about 1 1/2 hours, until the beef is tender.

Then, add the carrots and potatoes to the pot. Simmer for 3o minutes, until the potatoes are tender.

If you would like a thicker stew, whisk together 1 TBSP cornstarch and 1 TBSP water. Add it to the stew and use the continue simmering for 2-3 minutes, until thickened.

Add the lemon juice and additional salt and pepper if needed. To serve, sprinkle with parsley and additional lemon juice if needed. 

Crunchwrap Supreme

  • 1 tablespoon Oil
  • 1 lb. (450g) Ground beef
  • Salt to taste
  • Black pepper to taste
  • 1/2 teaspoon Cayenne pepper/Chili flakes (optional) 
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cumin
  • 1 tablespoon (15g) Butter
  • 1 tablespoon (15g) Flour
  • 1/2 cup (120ml) Milk
  • Pinch Salt
  • Pinch Cayenne pepper
  • 4oz (115g) Cheddar cheese
  • 4 Large flour tortillas
  • 4 small flour tortillas
  • 4 Tostadas (corn tortillas)
  • Shredded lettuce
  • Tomatoes, chopped
  • Cheddar cheese
  • Nacho cheese sauce
  • 1-2 tablespoons Sour cream per serving
  1. Cook the meat: Heat oil over high heat. Add ground beef, season with salt, pepper, paprika, cumin, chili flakes. Cook, breaking up the meat with a wooden spoon, until no longer pink. Turn the heat off and set aside.
  2. Make nacho cheese sauce (or use store bought): in a saucepan melt the butter, add flour and whisk until smooth paste forms. Add the milk to the pan, turn to high heat and bring to a boil, while whisking constantly, until thickens. Add pinch of salt and cayenne pepper and whisk. Turn the heat off, add the cheese and whisk until melted and smooth.
  3. Assembly: Lay a large tortilla on a flat surface. Add ¼ cup ground beef to the center of each tortilla. Top with cheese sauce. Add tostada shell, sour cream, lettuce, tomato, and some shredded cheese. Place smaller flour tortilla on top and tightly fold edges of large tortilla toward the center.
  4. Cook the crunchwrap: heat the crunchwrap, sealed side down, in a pan over medium-high heat, until golden brown. Flip and cook the other side until golden brown.

Taco Braid


  • 1 refrigerated pizza crust
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 1 lb. ground beef
  • 3 tablespoon Homemade Taco Seasoning
  • ½ cup water
  • 1 cup Fiesta Blend shredded cheese divided, or you can use your favorite. Plus additional for serving, if desired.
  • 1 tomato, diced plus additional for topping, if desired
  • 2 tablespoons butter melted
  • 2 cups chopped Romaine lettuce
  • sour cream and taco sauce for serving if desired


  • Prepare a rimmed baking sheet by lining it with parchment.
  • Preheat oven to 375 degrees F.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 3-5 minutes. Add the ground beef and cook until brown. Pour in the water and homemade taco seasoning and mix until well incorporated. Reduce heat to low and simmer for 5-7 minutes.
  • Transfer the piece of parchment to your work surface and using a rolling pin, roll out the pizza dough so that it measures 10 x 15-inches. With a knife or pizza cutter, make slices 1½ inches thick and 3 inches long down both long sides of the dough.
  • Leaving about an inch at the top and bottom, place the ground beef down the center of the dough. Cover the beef with 3/4 cup of the cheese, and then add the diced tomato.
  • Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it. Repeat the wrapping with opposite slices just until the last two. Fold the end up and wrap the last two slices over it to secure.
  • Gently brush the top and sides with the melted butter. Sprinkle the remaining 1/4 cup of cheese on top.
  • Transfer the braid on the parchment to the rimmed baking sheet. Bake for 20-25 minutes, until golden brown. Allow to cool a few minutes before serving. Cover with chopped Romaine lettuce, additional tomato and cheese, if desired. Serve with sour cream and taco sauce.