This Pressure Cooker Beef Stew is a warm, filling dish that cooks quickly. Tender beef, hearty veggies, and a tasty broth come together for a cozy meal in no time!
I love how the pressure cooker makes everything so tender; it’s like the beef took a nice, long nap! Serve it with bread, and you’re all set for comfort food heaven. 🍞
Key Ingredients & Substitutions
Beef Chuck: This is the star of the stew! I recommend using chuck roast, as it’s tender and flavorful once cooked. If you’re looking for a leaner option, you might consider using sirloin.
Vegetable Oil: Vegetable oil is great for browning meat but olive oil works too. If you want to add extra flavor, feel free to use ghee or a bit of butter.
Potatoes: I prefer using Yukon Gold potatoes for their creamy texture, but Russet potatoes or red potatoes can also work. If you’re avoiding carbs, swap in cauliflower chunks instead!
Broth: Beef broth adds depth to the stew. If you want to lighten it up, use chicken broth or even vegetable broth. Homemade broth can take the flavor up a notch!
Tomato Paste: Tomato paste adds richness. If you don’t have it, you can use diced tomatoes or pureed tomatoes instead, just adjust the liquid slightly more.
What’s the Best Way to Brown the Beef?
Browning the beef is crucial for great flavor! Here’s how to do it right:
- Make sure the beef is dry by patting it with paper towels; this helps achieve better browning.
- Don’t overcrowd the pot; brown the beef in batches. This ensures each piece gets a nice sear.
- Let the beef sit for a few minutes before flipping. This forms a delicious crust.
Remember, taking your time while browning really pays off in the flavor of the stew!
How Can I Thicken My Stew?
If your stew is a bit thin, here’s how to thicken it:
- Sprinkle all-purpose flour directly into the stew and stir it in.
- Switch to the sauté setting for a few minutes while stirring continuously, this helps activate the flour.
- If you prefer a gluten-free option, try using cornstarch mixed with a bit of water as a slurry or mashed potatoes for a thicker base.
Adjust the thickness to your taste, and enjoy the hearty goodness of your stew!
How to Make Pressure Cooker Beef Stew
Ingredients You’ll Need:
- For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This tasty pressure cooker beef stew takes about 10 minutes to prep and roughly 50 minutes to cook. You’ll have a hearty meal ready in about an hour! The best part is that the pressure cooker does all the heavy lifting, leaving you more time to enjoy with your family or friends!
Step-by-Step Instructions:
1. Sauté the Beef:
Set your pressure cooker to the sauté setting and heat the vegetable oil. Season the beef cubes with salt and pepper. Brown them in batches for about 3-4 minutes per side until they have a nice caramelized color. Once browned, remove the beef and set it aside.
2. Cook the Aromatics:
In the same pot, add the chopped onion and sauté for 3-5 minutes until softened. Now, add the minced garlic and let it cook for another 30 seconds until it’s fragrant. Your kitchen is going to smell so good!
3. Add the Base Ingredients:
Stir in the tomato paste and let it cook for 1 minute to deepen the flavor. Then, return the beef to the pot and pour in the beef broth. Add the Worcestershire sauce, thyme, rosemary, and bay leaves. Give everything a good stir to combine.
4. Pressure Cook the Beef:
Close and lock the pressure cooker lid. Set it to cook on high pressure for 30 minutes. This is where the magic happens — the beef will become ultra-tender!
5. Release and Add Veggies:
Once the cooking time is up, carefully release the pressure using the quick-release method according to your cooker’s instructions. Next, add the chopped carrots and potatoes to the stew. Lock the lid again and cook on high pressure for another 10 minutes.
6. Final Touches:
After the second cooking time is finished, perform another quick pressure release and then gently open the lid. Stir in the frozen peas for a pop of color and sweetness.
7. Thicken If Desired:
If you prefer a thicker stew, sprinkle the optional flour over the mixture and stir well. Switch to the sauté setting for a few minutes and keep stirring until the stew thickens to your liking.
8. Season and Serve:
Remove the bay leaves and taste your stew. Adjust the seasoning with salt and pepper if needed. Serve hot, garnished with chopped fresh parsley. Enjoy this rich, tender, and hearty beef stew made easily in your pressure cooker!
Happy cooking! 🍲
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for its tenderness, you can also use brisket or round for a leaner option. Just remember that cooking times may vary slightly based on the cut chosen.
Can I Make This Stew Without a Pressure Cooker?
Yes! If you don’t have a pressure cooker, you can make this stew in a Dutch oven or slow cooker. For a Dutch oven, simmer on the stove for 2-3 hours or in a slow cooker on low for 6-8 hours until the beef is tender.
How to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew in a sealed container for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove over low heat.
Can I Add Other Vegetables?
Definitely! Feel free to customize your stew with vegetables like parsnips, green beans, or mushrooms. Just keep in mind that cook times may vary slightly; add fibrous or denser veggies earlier to ensure they cook through.
