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 enjoy making this stew because it brings rich comforts in less time 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)
- 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 Our family gathers around this stew especially on cool evenings, making cherished memories.
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: 390 Calories, 13 g Total Fat, 28 g Carbohydrates, 38 g Protein
Pin It 
This stew is a perfect balance of comfort and nutrition made easy with the pressure cooker.
Recipe FAQs
- → How do I ensure the beef is tender?
Browning the beef cubes before pressure cooking helps seal in juices, while cooking under high pressure breaks down connective tissues for tenderness.
- → Can I substitute other vegetables?
Yes, sweet potatoes or parsnips can replace potatoes for a unique twist, while maintaining the stew's hearty texture.
- → Is it possible to thicken the stew without cornstarch?
Yes, you can reduce the liquid by simmering after pressure cooking or use a flour-based roux as an alternative thickener.
- → What herbs enhance the flavor in this dish?
Dried thyme, rosemary, and bay leaves provide a classic herbal aroma that complements the rich beef and vegetables well.
- → How can I make the stew spicier?
Adding crushed red pepper flakes or a dash of cayenne pepper during cooking can introduce a pleasant heat without overpowering the flavors.