This yummy beef stew cooks quickly in a pressure cooker, bringing together tender meat and hearty veggies. With juicy chunks of beef, carrots, and potatoes, it’s perfect for chilly days!
Honestly, it’s like a warm hug in a bowl. I love how fast it cooks—you can have a delicious meal ready in no time. Just toss everything in and let the magic happen!
Key Ingredients & Substitutions
Beef Chuck: Choose beef chuck for its rich flavor and tenderness when slow-cooked. If you’re looking for a leaner option, you can use sirloin or tenderloin, but know they cook faster and might be less juicy.
Vegetable Oil: While vegetable oil is great for browning, feel free to use olive oil for extra flavor. Don’t use an oil with a low smoke point like sesame oil, as it may burn when cooking at high heat.
Red Wine: The red wine adds depth to the stew. If you prefer not to use it, just replace it with more beef broth. Apple cider vinegar or a splash of balsamic vinegar can also work to add some acidity.
Vegetables: Carrots and potatoes are classic, but you could add parsnips, turnips, or even sweet potatoes for a different twist. They all need similar cooking times so they’ll work well in this stew.
Herbs: Using fresh thyme adds amazing flavor. If you only have dried thyme, that works too—just remember to use a smaller amount since it’s more concentrated.
How Can I Get the Right Texture for My Beef Stew?
To achieve a delicious stew with perfectly tender beef and veggies, follow these essential steps. Start by browning the beef cubes. This creates a nice layer of flavor. Make sure your beef is dry and seasoned to get that nice caramelization.
- After browning, don’t rush adding liquids. Deglaze the pot with wine or broth to lift those browned bits.
- Cook the beef initially under pressure to get it tender, then add the carrots and potatoes later to avoid mushiness.
- For added thickness, you can create a slurry with flour and water at the end. Don’t skip this step if you like a heartier stew!
By following these tips, you’re set to create a rich and tasty beef stew that everyone will love!
Delicious Pressure Cooker Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or use additional broth)
- 3 large carrots, peeled and cut into large chunks
- 4 medium potatoes, peeled and halved or quartered depending on size
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 3-4 sprigs fresh thyme)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious beef stew takes about 15 minutes of prep time, plus 30-40 minutes of cooking time in the pressure cooker. After everything is combined, you’ll have a hearty and comforting meal ready to enjoy in just about an hour!
Step-by-Step Instructions:
1. Sauté the Beef:
Set your pressure cooker to the sauté or browning setting and allow it to heat up. Once hot, add the vegetable oil. Pat the beef cubes dry and season them generously with salt and pepper. In batches, brown the beef cubes on all sides until they have a deep, caramelized color. This step adds a lot of flavor! Once browned, remove the beef from the pot and set it aside.
2. Cook the Onions and Garlic:
In the same pot, add the sliced onions and sauté until they become softened and lightly browned, which should take about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Build the Flavor:
Stir in the tomato paste and let it cook for about 1 minute to enhance the flavors. Next, pour in the red wine (if you’re using it) and scrape the bottom of the pot to deglaze, loosening any tasty browned bits stuck to the bottom.
4. Combine Ingredients:
Return the browned beef back to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Mix everything well to combine.
5. Pressure Cook the Beef:
Close and lock the pressure cooker lid. Set it to cook at high pressure for 30 minutes. Once the time is up, carefully release the pressure according to your pressure cooker’s instructions.
6. Add the Vegetables:
Add the carrots and potatoes to the pot. Close the lid again and cook at high pressure for an additional 8-10 minutes until the vegetables are tender.
7. Finish the Dish:
Perform a quick pressure release and carefully open the lid. Stir in the frozen peas for a pop of color and sweetness.
8. Thicken (Optional):
If you like a thicker stew, mix the flour with a few tablespoons of cold water to create a slurry. Stir this into the stew and use the sauté function for a few minutes to thicken the broth.
9. Serve and Enjoy:
Finally, taste and adjust the seasoning with salt and pepper if needed. Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot. Enjoy your comforting beef stew!
This tasty stew highlights tender beef, hearty potatoes, vibrant carrots, and a savory broth, coming together with ease using your pressure cooker!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but it should be completely thawed first for even cooking. Thaw it in the refrigerator overnight or place it in a sealed plastic bag and submerge it in cold water for a faster option. Make sure to pat it dry before browning!
What Can I Substitute for Red Wine?
If you prefer not to use red wine, simply replace it with an equal amount of beef broth. You could also use grape juice or a splash of vinegar for acidity if you want to add some depth without alcohol.
How Should I Store Leftover Beef Stew?
Store any leftover beef stew in an airtight container in the fridge for up to 3-4 days. To freeze, let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Just thaw and reheat on the stove when you’re ready to enjoy it again!
Can I Add Other Vegetables?
Absolutely! You can mix in other vegetables like celery, parsnips, or green beans, depending on what you have on hand. Just make sure to cut them into similar sizes, and add them at the same time as the carrots and potatoes to ensure even cooking.
