Save to Pinterest A hearty, classic stew featuring tender beef and a medley of vegetables, cooked quickly and deeply flavored thanks to the pressure cooker.
This beef and vegetable stew has become my go-to meal for busy weeknights because it combines convenience with comfort.
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 to Pinterest This recipe always brings the family together, especially on chilly evenings when everyone craves something warm and satisfying.
Required Tools
Pressure cooker (electric or stovetop), chef's knife, cutting board, wooden spoon or spatula, ladle, and a 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: Calories 390, Total Fat 13 g, Carbohydrates 28 g, Protein 38 g.
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Enjoy this flavorful stew with your loved ones for a hearty, comforting meal that’s quick to make.
Recipe FAQs
- → How do I achieve tender beef in this stew?
Pressure cooking allows beef chuck to soften quickly while retaining moisture. Browning the beef before cooking enhances flavor and texture.
- → Can I substitute any vegetables in the stew?
Yes, you can swap potatoes with sweet potatoes or add other root vegetables to vary flavor and texture.
- → How do I thicken the stew broth?
A cornstarch slurry mixed with cold water is stirred into the hot stew, then simmered briefly to achieve a thicker consistency.
- → Is it important to release pressure naturally?
Allowing natural pressure release helps keep the meat tender and prevents sudden texture changes in the stew.
- → What herbs complement this beef and vegetable combination?
Thyme, rosemary, and bay leaves bring warmth and depth that pair perfectly with beef and vegetables.