Donna Martucci's Beef stew

Donna Martucci's Beef stew

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 163.4
  • Total Fat: 6.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 274.0 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 12.9 g

View full nutritional breakdown of Donna Martucci's Beef stew calories by ingredient


This is the recipe my Mom use to make every Thursday night for dinner This is the recipe my Mom use to make every Thursday night for dinner
Number of Servings: 12


    22 oz Beef, Stew Meat, Lean, Raw (by CHER1954)
    0.25 cup Flour - Gold medal all purpose flour
    1 tsp salt, Morton Lite Salt Mixture (1/2 the sodium of table salt) (by WESTGATE85)
    0.25 tsp Black Pepper (Ground) (by TIARENEE)
    2 tbsp Olive Oil
    .50 cup (8 fl oz) Water, tap
    1 serving Onions, yellow sauteed 1 cup
    1 tbsp garlic, minced in a jar, Great Value (by WESTGATE85)
    0.25 tsp Black Pepper (Ground) (by TIARENEE)
    0.50 tbsp Rosemary, dried
    .50 tbsp dried thyme (by ANTIOCHIA)
    1 tsp Marjoram, dried
    .25 tsp crushed red pepper flakes (by TORI7HARRISON)
    1 serving Annie's Naturals Organic Worcestershire Sauce, 2 Tbsp
    2 serving Pacific Natural Foods Beef Broth, 1 cup
    2 serving Bolthouse Farms Carrot (1 Medium) (by NORTHERNWOODS23)
    3 serving Baby Bella Mushrooms (3 oz)
    4 cup diced Potato, raw


This can be made in the slow cooker also. Just cook the meat in a Dutch Oven Pot. Then place everything else ins slow cooker. Don't forget to add the meat in too. Cook low for 7 to 8 hours.


1. In a gallon plastic bag add the beef stew meeat, 2 Tablesppon of flour, 1 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Then shake until meat is all covered with flour mixture.

2. Turn on the Instant Pot and select "Saute"
A) Once "HOT" comes on
3. Add oil to pot Once oil is hot
4. Cook the beef in batches 3-3 minutes on each side until nice and brown.
5. Remove stew meat from pot to plate or bowl and cover with foil. To keep warm. Set aside
6. Add water to deglaze Instant pot. Using a wooden spoon scrape well the bottom of the pot to remove any bits that are stuck to it. To avoid burning during cooking.
7. Add onions and cook 1 minute
8. Add garlic, stir and cook 1 minute
9. Add pepper, rosemary, thyme, marjoram, and red pepper flakes. Stir to combine
10. Add tomato paste, Worcestershire, and beef broth. Stir to combine
11. Add beef back into pot
12. Add carrots, mushrooms, potatoes, and onions
13. Close lid and seal the valve
14. Cook for 35 minutes on High Pressure
15. Once Instant Pot beeps do a 15 minutes Natural Release
16. Release the rest pf the pressure manually.


If you want thicker sauce. Hit the "Saute". Then add the cornstartch and water together mix well.
When the stew is very hot in 2 to 3 minutes.
Stir in the cornstartch mixture. Heat for 2 to 3 minutes. sauce should be thick.

Serving Size: 1 cup per servering

Number of Servings: 12

Recipe submitted by SparkPeople user DONNAMARCH16202.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    It was very good I did not add the salt to the recipe. - 5/15/19