Beef vegetable stew pressure cooker

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 for weeknight dinners, thanks to how tender the beef gets and the rich broth that develops.

Ingredients

• 2 lbs (900 g) beef chuck: cut into 1-inch cubes
• 2 tablespoons olive oil:
• 1 large yellow onion: diced
• 3 cloves garlic: minced
• 3 medium carrots: peeled and sliced
• 3 celery stalks: sliced
• 3 medium potatoes: peeled and cut into 1-inch cubes
• 2 cups (300 g) green beans: trimmed and cut into 1-inch pieces
• 1 cup (150 g) frozen peas:
• 4 cups (950 ml) low-sodium beef broth:
• 1 (14 oz / 400 g) can diced tomatoes: with juice
• 2 tablespoons tomato paste:
• 2 teaspoons salt: or to taste
• 1 teaspoon freshly ground black pepper:
• 2 teaspoons dried thyme:
• 1 teaspoon dried rosemary:
• 2 bay leaves:
• 2 tablespoons cornstarch:
• 2 tablespoons cold water:
• 2 tablespoons chopped fresh parsley: optional garnish

Instructions

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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.

Check doneness of meats, candy, and baked goods instantly for safer, perfectly cooked results.

Check price on Amazon

Check doneness of meats, candy, and baked goods instantly for safer, perfectly cooked results.

Check price on Amazon

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Making this stew has been a bonding experience for our family, bringing everyone together over warm bowls and good conversation.

Required Tools

Pressure cooker (electric or stovetop), chefs knife, cutting board, wooden spoon or spatula, ladle, and small bowl for slurry

Allergen Information

Contains no major allergens. Double-check broth and tomato products for gluten or other allergens.

Nutritional Information

Calories 390, Total Fat 13 g, Carbohydrates 28 g, Protein 38 g per serving

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Cushioned mats provide comfort while cooking, absorbing spills near the sink and stove for cleaner meal prep.

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This stew perfectly balances convenience with flavor, making it an ideal choice for busy weeknights.

Recipe FAQs

→ How does the pressure cooking affect the beef?

Pressure cooking tenderizes the beef quickly, breaking down connective tissues to create a soft, flavorful texture.

→ Can I substitute vegetables in this dish?

Yes, vegetables like sweet potatoes or parsnips can replace traditional potatoes for a different flavor profile.

→ What is the best way to thicken the stew?

A slurry made with cornstarch and cold water stirred in near the end helps achieve a rich and smooth consistency.

→ Can the stew be prepared without a pressure cooker?

While slower, simmering the ingredients in a heavy pot can yield similar flavors with longer cooking time.

→ How do herbs influence the flavor of the dish?

Dried thyme, rosemary, and bay leaves infuse earthy and aromatic notes, enhancing the overall depth of the stew.