Save A hearty, classic stew featuring tender beef and a medley of vegetables, cooked quickly and deeply flavored thanks to the pressure cooker.
I first made this stew to warm up a chilly evening and it quickly became a family favorite for its simplicity and depth of flavor.
Ingredients
- Beef chuck: 2 lbs (900 g), cut into 1-inch cubes
- Olive oil: 2 tablespoons
- Yellow onion: 1 large, diced
- Garlic: 3 cloves, minced
- Carrots: 3 medium, peeled and sliced
- Celery stalks: 3, sliced
- Potatoes: 3 medium, peeled and cut into 1-inch cubes
- Green beans: 2 cups (300 g), trimmed and cut into 1-inch pieces
- Frozen peas: 1 cup (150 g)
- Low-sodium beef broth: 4 cups (950 ml)
- Diced tomatoes: 1 (14 oz / 400 g) can, with juice
- Tomato paste: 2 tablespoons
- Salt: 2 teaspoons, or to taste
- Black pepper: 1 teaspoon freshly ground
- Dried thyme: 2 teaspoons
- Dried rosemary: 1 teaspoon
- Bay leaves: 2
- Cornstarch: 2 tablespoons
- Cold water: 2 tablespoons
- Chopped fresh parsley: 2 tablespoons (optional garnish)
Instructions
- Step 1:
- Set the pressure cooker to the sauté function. Heat olive oil, then add beef cubes and brown on all sides in batches about 5 minutes per batch. Remove and set aside.
- Step 2:
- Add onions to the cooker and sauté for 2-3 minutes until translucent. Stir in garlic and cook for 30 seconds.
- Step 3:
- Return the browned beef to the pot. Add carrots, celery, potatoes, green beans, beef broth, diced tomatoes (with juice), tomato paste, salt, pepper, thyme, rosemary, and bay leaves. Stir well to combine.
- Step 4:
- Lock the lid and set the pressure cooker to high pressure for 30 minutes.
- Step 5:
- Once cooking is complete, allow natural pressure release for 10 minutes, then quick release the remaining pressure.
- Step 6:
- Remove bay leaves. Mix cornstarch and cold water in a small bowl to form a slurry. Stir into the stew and simmer on sauté function for 3-5 minutes until thickened.
- Step 7:
- Stir in frozen peas and cook for 2 more minutes. Adjust seasoning if needed.
- Step 8:
- Serve hot, garnished with chopped parsley if desired.
Save This stew always brings my family together around the table, sharing stories and enjoying hearty comfort food.
Required Tools
Pressure cooker (electric or stovetop), chef&s knife, cutting board, wooden spoon or spatula, ladle, small bowl for slurry
Allergen Information
Contains no major allergens. Double-check broth and tomato products for gluten or other allergens.
Nutritional Information
Per serving: Calories 390, Total Fat 13 g, Carbohydrates 28 g, Protein 38 g
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This stew is perfect for busy weeknights when you want something nourishing and satisfying without spending hours cooking.
Recipe Q&A
- → How do I brown the beef properly?
Heat olive oil on sauté setting and brown beef cubes in batches to develop a rich flavor and seal in juices.
- → Can I use different vegetables in the stew?
Yes, substitutions like sweet potatoes or other seasonal vegetables work well for variety and taste.
- → How long should I naturally release pressure?
Allow about 10 minutes for natural pressure release before quick releasing the remaining pressure to ensure tenderness.
- → What thickens the stew after pressure cooking?
The stew is thickened by stirring in a mixture of cornstarch and cold water, then simmering briefly on sauté mode.
- → Is this dish suitable for special diets?
Yes, it’s gluten-free if using appropriate broth and tomato products, making it suitable for many dietary needs.