Save A hearty, classic stew featuring tender beef and a medley of vegetables, cooked quickly and deeply flavored thanks to the pressure cooker.
I first served this stew on a chilly evening and it quickly became a family favorite, perfect for comforting dinners.
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.
Save This stew brings the family together every time, creating warm memories around the dinner table.
Required Tools
Pressure cooker (electric or stovetop), chef's 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.
Save 
Enjoy this hearty stew as a perfect meal for any season.
Recipe FAQs
- → What cut of beef works best for this stew?
Beef chuck is ideal due to its marbling and tenderness when cooked under pressure, resulting in rich flavor and texture.
- → Can I substitute any vegetables in this dish?
Yes, sweet potatoes can replace regular potatoes for a sweeter twist, and other seasonal veggies can be added to suit preference.
- → How does pressure cooking affect the texture?
Pressure cooking rapidly tenderizes beef and softens vegetables while locking in flavors, reducing overall cooking time.
- → What can be used to thicken the stew?
A mixture of cornstarch and cold water stirred in at the end creates a smooth, thickened consistency without altering the taste.
- → Is it necessary to brown the beef first?
Browning the beef enhances flavor by developing rich, caramelized notes that deepen the overall taste of the dish.
- → Can this dish be prepared ahead of time?
Yes, the flavors improve after resting and it reheats well, making it suitable for meal prep or leftovers.