Save A hearty, classic stew featuring tender beef and a medley of vegetables, cooked quickly and deeply flavored thanks to the pressure cooker.
I love making this stew when I want a comforting meal that's ready faster than traditional methods.
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
- 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 has become a favorite in our family especially on chilly nights gathered around the table.
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 This stew is perfect for meal prep and tastes even better the next day.
Recipe FAQs
- → How do I brown the beef properly?
Brown beef cubes in batches on medium-high heat using olive oil until all sides develop a rich, golden crust. This step locks in flavor and improves texture.
- → Can I use other vegetables in this stew?
Yes, substitutions like sweet potatoes or additional root vegetables work well and add variety while maintaining the hearty nature.
- → What is the purpose of the cornstarch slurry?
The cornstarch mixed with cold water thickens the stew’s liquid when stirred in and simmered, giving it a luscious consistency.
- → How long should the pressure cooker release take?
Allow the pressure to release naturally for about 10 minutes before quick releasing the remaining pressure for best texture and safety.
- → Is it possible to make this dish gluten-free?
Yes, using low-sodium beef broth and checking canned tomatoes ensures no gluten is present, making it safe for gluten-free diets.