Save A hearty, classic stew featuring tender beef and a medley of vegetables, cooked quickly and deeply flavored thanks to the pressure cooker.
This stew has been a comforting favorite in my household, perfect for busy weeknights when I want something nourishing without spending hours in the kitchen.
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 with juice: 1 (14 oz / 400 g) can
- 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 (optional): 2 tablespoons
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 brought my family together on many chilly evenings, filling our home with warmth and the aroma of home-cooked comfort food.
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
Calories: 390 per serving, Total Fat: 13 g, Carbohydrates: 28 g, Protein: 38 g.
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This beef and vegetable stew is a foolproof, flavorful meal that comes together quickly, perfect for busy days and cold nights.
Common Questions
- → What cut of beef is best for this stew?
Beef chuck is ideal due to its marbling and tenderness after slow cooking, ensuring flavorful, juicy meat.
- → Can I substitute fresh vegetables for frozen ones?
Yes, fresh vegetables can be used; adjust cooking times slightly to maintain desired texture.
- → How does the pressure cooker affect cooking time?
It significantly reduces the cooking time, tenderizing meat and melding flavors much faster than traditional methods.
- → What thickening agent is used to finish the stew?
A cornstarch slurry is stirred in at the end, creating a rich, velvety texture without altering the flavor.
- → Are there seasoning tips for enhancing flavor?
Using dried thyme, rosemary, bay leaves, and adjusting salt and pepper ensures a balanced and aromatic profile.