Save Pin 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 become a family favorite, perfect for busy weeknights when I want something warm and satisfying on the table fast.
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 Pin Our family gathers around the table every Sunday to enjoy this stew together, making it a cherished tradition.
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
Per serving: Calories 390, Total Fat 13 g, Carbohydrates 28 g, Protein 38 g.
Save Pin 
This stew is a perfect blend of comfort and convenience, ideal for any season.
Recipe FAQs
- → What cut of beef is best for this stew?
Beef chuck is ideal due to its marbling which becomes tender and flavorful when pressure cooked.
- → Can I use fresh vegetables instead of frozen peas?
Fresh peas can be added towards the end of cooking to maintain their sweetness and color.
- → How does the pressure cooker affect cooking time?
The pressure cooker significantly reduces cooking time while enhancing the melding of flavors.
- → What is the purpose of the cornstarch slurry?
Mixing cornstarch with cold water thickens the stew, giving it a rich, hearty consistency.
- → Are there suitable substitutions for potatoes?
Sweet potatoes can be used as a flavorful alternative that also adds a subtle sweetness.
- → Can this stew be made ahead and reheated?
Yes, allowing the stew to sit overnight deepens the flavors when reheated gently.