Save A hearty, classic stew featuring tender beef and a medley of vegetables, cooked quickly and deeply flavored thanks to the pressure cooker.
This stew has been a favorite in my family for years, perfect for cozy dinners and meal prep.
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)
- Can diced tomatoes: 1 (14 oz / 400 g), 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 the family together for a warm and satisfying meal.
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: Calories 390, Total Fat 13 g, Carbohydrates 28 g, Protein 38 g.
Save Enjoy this deeply flavorful stew any day of the week for a comforting and hearty meal.
Recipe FAQs
- → What cut of beef works best for this stew?
Beef chuck is ideal due to its marbling and tenderness when cooked under pressure.
- → Can I substitute any vegetables in the stew?
Yes, sweet potatoes can replace regular potatoes, and you may add other root vegetables to suit your taste.
- → How does the pressure cooker affect cooking time?
The pressure cooker significantly reduces cooking time while intensifying flavors and ensuring tender beef.
- → Why add a cornstarch slurry at the end?
The slurry thickens the broth to create a rich, hearty consistency without altering the flavors.
- → Is it necessary to brown the beef before pressure cooking?
Browning beef adds a deeper flavor through caramelization, enhancing the stew's richness.