Dive into the world of quick and delicious meals with this pressure cooker beef stew recipe. Perfect for those chilly evenings when you crave something warm and comforting but don’t have all day to cook.
Why This Recipe Works
- The pressure cooker locks in flavors and tenderizes the beef in a fraction of the time it would take on the stove or in the oven.
- Using root vegetables adds a natural sweetness and depth to the stew, making it a well-rounded dish.
- This recipe is incredibly forgiving, allowing for substitutions based on what you have in your pantry.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, diced
- 3 carrots, peeled and chopped
- 3 potatoes, peeled and cubed
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- Salt and pepper to taste
Equipment Needed
- Pressure cooker
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Beef
Heat the olive oil in the pressure cooker on the sauté setting. Add the beef cubes in batches, browning them on all sides. This step is crucial for developing deep flavors in your stew.
Step 2: Sauté the Vegetables
Add the diced onion to the pressure cooker and sauté until translucent. Then, stir in the carrots and potatoes, cooking for another 2-3 minutes to slightly soften them.
Step 3: Deglaze and Add Liquids
Pour in a bit of the beef broth to deglaze the pot, scraping up any browned bits from the bottom. Then, add the remaining broth, tomato paste, thyme, salt, and pepper, stirring to combine.
Step 4: Pressure Cook
Secure the lid on the pressure cooker and set it to high pressure for 35 minutes. Once done, allow the pressure to release naturally for 10 minutes before doing a quick release for any remaining pressure.
Step 5: Serve and Enjoy
Once the pressure is fully released, open the lid carefully. Give the stew a good stir, adjust the seasoning if necessary, and serve hot. Enjoy your delicious, hearty beef stew!
Tips and Tricks
For an even richer flavor, consider browning the beef in batches to avoid overcrowding the pot. This ensures each piece gets a good sear. Adding a splash of red wine when deglazing can introduce a wonderful depth of flavor. Lastly, if you prefer a thicker stew, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew after cooking, then simmer for a few minutes to thicken.
Recipe Variations
- Swap the beef for lamb or chicken for a different protein option.
- Add mushrooms or peas in the last few minutes of cooking for extra vegetables.
- For a spicy kick, include a diced jalapeño or a teaspoon of crushed red pepper flakes.
Frequently Asked Questions
Can I make this stew in a slow cooker?
Absolutely! While the pressure cooker speeds up the process, you can adapt this recipe for a slow cooker by browning the beef and sautéing the vegetables as directed, then cooking on low for 8 hours or high for 4 hours.
How can I store leftovers?
This stew stores beautifully in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just be sure to cool it completely before storing and reheat gently on the stove or in the microwave.
Can I use frozen vegetables?
Yes, frozen vegetables can be used in a pinch. However, keep in mind that they may release more water during cooking, potentially affecting the stew’s consistency. You may need to adjust the cooking time slightly.
Summary
This pressure cooker beef stew is a quick, flavorful, and comforting meal that’s perfect for any day of the week. With simple ingredients and easy steps, it’s a foolproof recipe that will please the whole family.