Save A hearty, classic stew featuring tender beef and a medley of vegetables, cooked quickly and deeply flavored thanks to the pressure cooker.
This is one of my favorite comfort meals after a long day. The beef turns tender and the vegetables soak up all the delicious flavors.
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
- 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 My family always gathers around eagerly whenever I make this stew, sharing stories and enjoying the warm meal together.
Required Tools
Pressure cooker (electric or stovetop), chef&s knife, cutting board, wooden spoon or spatula, ladle, and a small bowl for slurry mixing.
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.
Save 
This stew is perfect for meal prep and tastes even better the next day.
Recipe Questions & Answers
- → What cut of beef works best for this stew?
Beef chuck is ideal due to its marbling, which becomes tender and flavorful when cooked under pressure.
- → Can I substitute any vegetables in this dish?
Yes, sweet potatoes can replace regular potatoes, or you can add other root vegetables to suit your taste.
- → How does pressure cooking affect the flavors?
Pressure cooking intensifies the flavors by sealing in the juices and cooking ingredients quickly, resulting in a richer taste.
- → Is it possible to thicken the stew without cornstarch?
Yes, you can simmer the stew longer to reduce liquids or use alternative thickeners like flour or arrowroot.
- → What garnishes complement this dish well?
Chopped fresh parsley adds a fresh, herbaceous note that brightens the hearty flavors.
- → Can this dish be made gluten-free?
Yes, using gluten-free broth and ensuring no additives with gluten keeps the dish suitable for a gluten-free diet.