Pin It A hearty, classic stew featuring tender beef and a medley of vegetables, cooked quickly and deeply flavored thanks to the pressure cooker.
I love how this stew comes together so fast without sacrificing flavor making it a perfect weeknight dinner.
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
Pin It This stew always brings the family together especially on chilly evenings when we enjoy it with crusty bread.
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
Calories 390 Total Fat 13 g Carbohydrates 28 g Protein 38 g per serving
Pin It 
This pressure cooker stew is a flavorful and convenient meal perfect for busy days and cozy family dinners.
Recipe FAQs
- → What cut of beef is best for this stew?
Beef chuck is ideal due to its marbling and tenderness after cooking under pressure.
- → Can I substitute vegetables in the stew?
Yes, you can swap potatoes for sweet potatoes or add other seasonal vegetables to suit taste.
- → How does using a pressure cooker affect the stew?
The pressure cooker speeds up cooking while infusing deep flavors and tenderizing the beef effectively.
- → How is the stew thickened?
A mixture of cornstarch and cold water is stirred in after cooking and simmered to achieve the desired thickness.
- → Are there any garnishes recommended?
Freshly chopped parsley adds a bright, fresh finish to the rich stew.
- → Is this dish suitable for gluten-free diets?
Yes, the recipe is gluten-free, but verify broth and tomato products to ensure no hidden gluten.