Save to Pinterest A hearty, classic stew featuring tender beef and a medley of vegetables, cooked quickly and deeply flavored thanks to the pressure cooker.
This stew quickly became a family favorite for its comforting flavors and easy preparation.
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)
- Beef broth: 4 cups (950 ml) low-sodium
- 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 to Pinterest Sharing this stew at our family dinners always brings warm smiles and full plates.
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
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This stew is perfect for cozy evenings and leftovers reheat wonderfully for next-day meals.
Recipe FAQs
- → What cut of beef works best for this stew?
Beef chuck cut into 1-inch cubes is ideal for tender, flavorful results after pressure cooking.
- → Can I adjust the cooking time?
Yes, the standard pressure cook time is 30 minutes, but tougher cuts may benefit from a few extra minutes.
- → How do I thicken the stew properly?
Mix cornstarch with cold water to form a slurry, then stir into the hot stew and simmer until thickened.
- → Are there good vegetable substitutions?
Sweet potatoes can replace regular potatoes for added sweetness, and you can vary green beans with other seasonal veggies.
- → How should the stew be served?
Serve hot, optionally garnished with fresh parsley and with crusty bread for a hearty meal.