Save A hearty, classic stew featuring tender beef and a medley of vegetables, cooked quickly and deeply flavored thanks to the pressure cooker.
I enjoy making this stew because it combines rich flavors with convenience, making it perfect for weeknight dinners.
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 with juice: 1 (14 oz 400 g) can
- 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
- Fresh parsley: 2 tablespoons chopped, 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, sharing stories over warm bowls on chilly evenings.
Required Tools
Pressure cooker (electric or stovetop) Chefs 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: 390 Calories 13 g Total Fat 28 g Carbohydrates 38 g Protein
Save Enjoy this flavorful stew fresh from the pressure cooker or save leftovers for an easy next-day meal.
Common Questions
- → Can I use a different cut of beef?
Yes, beef chuck is ideal for tenderness, but other stewing cuts like brisket or round can be used.
- → How do I achieve the best flavor in this dish?
Browning the beef before pressure cooking deepens the flavor, while fresh herbs add layers of aroma.
- → Can I substitute the vegetables?
Definitely. Root vegetables or winter squashes work well in place of or alongside the recommended veggies.
- → How do I thicken the broth properly?
Mix cornstarch with cold water to create a slurry and stir it in during the final simmer to achieve a smooth, thick texture.
- → Is it possible to prepare this without a pressure cooker?
Yes, slow simmering for 2-3 hours will develop similar flavors and tenderize the beef effectively.