Easy Pressure Cooker Recipe for Hearty Beef and Vegetable Stew

Discover the magic of pressure cooking with this hearty, flavorful beef and vegetable stew. In less than two hours, you’ll have a comforting meal that tastes like it’s been simmering all day. This recipe brings together tender chunks of beef, earthy mushrooms, sweet carrots, and creamy potatoes in a rich, savory broth.

The pressure cooker is your secret weapon for quick, delicious meals. It allows you to create deeply flavored dishes in a fraction of the time it would take using traditional methods. This beef stew is no exception – it’s packed with umami-rich ingredients that develop complex flavors in record time.

One of the keys to this recipe’s success is the browning process. By searing the beef in large steaks rather than small cubes, we develop a beautiful crust without losing moisture. This technique, combined with browning the vegetables, creates a depth of flavor that rivals any slow-cooked stew.

The broth is another star of this dish. We use a combination of chicken stock (which has a more natural flavor than store-bought beef stock), anchovies, Worcestershire sauce, tomato paste, and soy sauce. These ingredients might sound unusual together, but they create a harmonious, rich base that will have your taste buds singing.

So, whether you’re a pressure cooker pro or a curious beginner, this beef stew is sure to become a favorite in your recipe collection. Let’s dive in and create some comfort food magic!

Ingredients

• 3 cups (720ml) homemade or store-bought low sodium chicken stock
• 4 packets powdered unflavored gelatin (1 ounce; 30g)
• 3 tablespoons tomato paste (2.5 ounces; 75g)
• 1 tablespoon (15ml) soy sauce
• 3 oil- or salt-packed anchovy fillets, rinsed (or 1 tablespoon/15ml Asian fish sauce)
• 1 tablespoon (15ml) Worcestershire sauce
• 2 tablespoons (30ml) vegetable oil
• 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
• Kosher salt and freshly ground black pepper
• 10 ounces (280g) white button mushrooms, quartered
• 4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-size pieces
• 8 ounces (225g) frozen or fresh pearl onions (thawed if frozen, peeled if fresh)
• 1 large yellow onion (10 ounces; 275g), unpeeled, split in half
• 2 small ribs celery (3 ounces; 85g)
• 3 medium cloves garlic, unpeeled
• 1 cup sherry, dry vermouth, or red wine (8 ounces; 235ml)
• 2 tablespoons flour (about 3/4 ounce; 20g)
• 2 bay leaves
• 4 sprigs thyme
• 1 pound (450g) Yukon Gold potatoes, peeled and cubed
• 4 ounces (100g) frozen peas

Directions

1. Start by creating a flavor-packed base. In a blender, combine the chicken stock, gelatin, tomato paste, soy sauce, anchovies (or fish sauce), and Worcestershire sauce. Blend on high speed until smooth and set aside. This mixture is the secret to our stew’s rich, complex flavor.
2. Heat the vegetable oil in your pressure cooker over medium-high heat. While it’s heating, generously season the beef chuck steaks with salt and pepper. Once the oil is shimmering, add the beef (in batches if necessary) and cook until well-browned on two sides, about 10 minutes. This step is crucial for developing deep, meaty flavors. Transfer the browned beef to a plate and set aside.
3. Now it’s time to build more flavor with the vegetables. Add the mushrooms to the pressure cooker and cook, stirring occasionally, until they release their liquid and begin to brown, about 6 minutes. Add the chopped carrots and pearl onions, cooking until they’re well-browned on all sides. Season with salt and pepper, then transfer to a bowl and set aside.
4. Add the halved yellow onion to the cooker, cut side down. Toss in the whole carrots, celery ribs, and garlic cloves. Cook, turning occasionally, until all the vegetables are well-browned, about 4 minutes. These aromatics will infuse the stew with incredible flavor.
5. Deglaze the pot with wine or sherry, scraping up all those delicious browned bits from the bottom. Let it reduce by three-quarters, about 3 minutes, then add the reserved stock mixture.
6. Cut the seared steaks into 1 1/2 to 2-inch chunks and toss them with flour in a large bowl. Add the beef and any accumulated juices to the pressure cooker, along with the bay leaves and thyme sprigs. Stir to combine, seal the pressure cooker, and cook at high pressure for 30 minutes.
7. After 30 minutes, quickly release the pressure. Open the cooker and fish out the whole carrots, celery, thyme, bay leaves, onion, and garlic – their job is done! Add the potatoes and the reserved sautéed mushrooms, pearl onions, and carrots. Reseal the cooker, bring it back to high pressure, and cook for another 15 minutes.
8. Once again, rapidly release the pressure. Stir in the frozen peas – their bright green color and sweet flavor will add a beautiful finishing touch to your stew. Taste and adjust the seasoning with salt and pepper if needed.

Your pressure cooker beef stew is now ready to serve! Ladle it into bowls and enjoy the rich, comforting flavors you’ve created in record time. This stew is perfect for a cozy family dinner or for meal prep – it actually tastes even better the next day as the flavors continue to meld.

Don’t forget, you can customize this recipe to your liking. Try adding different root vegetables, experimenting with herbs, or even throwing in some bacon for an extra layer of smoky flavor. The pressure cooker makes it easy to create delicious variations on this classic comfort food.

Pro Tips for Perfect Pressure Cooker Beef Stew

• Choose the right cut of beef: Chuck roast is ideal for stews because it becomes tender and flavorful when cooked under pressure.
• Don’t skip the browning: This step is crucial for developing deep, rich flavors in your stew.
• Use gelatin: It adds body and richness to store-bought stocks, mimicking the texture of homemade stock.
• Make ahead: This stew tastes even better the next day, so don’t hesitate to make it in advance.

Nutritional Facts