Beef Stew with Fall Spices Recipe (with Video)

Instant Pot Method
1. In a large mixing bowl, toss the meat with your larger portions of salt and pepper.
2. Add oil to the insert of the IP. Set it to Sauté and let the oil warm up.
3. Meanwhile, peel and quarter the onion, then slice thinly crosswise.
4. Add the onion, cinnamon, ginger and nutmeg to the oil, along with ½ teaspoon salt and ¼ teaspoon pepper. Cook until soft, stirring occasionally, about 8-10 minutes.
5. Add 1/3 of your broth and use a spatula to scrape up all the brown bits at the bottom of the insert, then add the beef and remaining broth. Press Cancel/Keep Warm. Lock on the lid and make sure the release knob is in the seal position. Cook for 13 minutes.
6. Meanwhile, peel and chop the root vegetables into 1" cubes. Chop the prunes in half.
7. When the beef is done, immediately release the pressure. Press Cancel/Keep warm. Unlock and remove the lid. Add the vegetables prunes, then lock on the lid again, make sure the release knob is in the seal position, and cook for 2 minutes. Immediately release the pressure. Press Cancel/Keep Warm.
8. Taste and add more salt or pepper, if necessary. Serve in bowls and sprinkle with fresh thyme.
Stovetop Method
1. Follow steps 1-4 above, using a Dutch oven over medium-high heat.
2. Add 1/4 of your broth and use a spatula to scrape up all the brown bits at the bottom of the insert, then add the beef and your remaining broth. Reduce the heat so the stew maintains a simmer, cover partially and let it cook for 1 hour.
3. Meanwhile, peel and chop the root vegetables into 1" cubes. Chop the prunes in half.
4. Add the veggies and prunes to the pot and let it all cook together, uncovered, for another hour. Taste and add more salt or pepper, if necessary. Serve in bowls and sprinkle with fresh thyme.
Slow Cooker Method
1. Follow steps 1-4 above, using a medium frying pan.
2. Add the spiced onion from the frying pan and the seasoned beef to your slow cooker insert.
3. Meanwhile, peel and chop the root vegetables into 1" cubes. Chop the prunes in half. Add all of this plus your broth to the slow cooker.
4. Cook on low for 7-8 hours or high for 3-4. Taste and add more salt or pepper, if necessary. Serve in bowls and sprinkle with fresh thyme.