Pressure Cooker Beef Stew
User Reviews
5
Pressure Cooker Beef Stew
Description
Pressure Cooker Beef Stew begins by seasoning beef stewing cubes with salt and pepper, then browning them in neutral cooking oil using the saute function of an electric pressure cooker. Onions and garlic are sautéed next, after which beef stock is added to deglaze the pot, collecting all browned bits for flavor. The beef is returned to the pot along with large chunks of potatoes and carrots.
Additions include red wine, canned tomatoes, optional brown sugar to balance acidity, and tomato paste. Beef broth is poured over the top without stirring. With the lid locked and valve sealed, stew is pressure cooked on high for 35 minutes followed by a 10-minute natural pressure release. A slurry of cornstarch and water is stirred in to thicken the stew before adding frozen vegetables and simmering briefly on saute until cooked through.
The result is a deeply flavored, thick beef stew that highlights tender meat and hearty vegetables infused with wine and tomato notes. It can be served with crusty bread or over rice. The recipe works with any canned tomatoes and moderate use of brown sugar to adjust acidity.
Ingredients
- 500 -700 g beef stewing cubes approximately 1 lb - 1.5 lbs
- ½-1 teaspoon salt (to taste)
- ½ teaspoon black pepper
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 small yellow onion (chopped)
- 2-3 cloves garlic (minced)
- 1 cup beef stock (to deglaze the pot)
- 4 potato cut into large chunks, medium-sized
- 2 carrot peeled, and sliced into chunks
- ⅓ cup red wine
- 1 can canned tomatoes 14.5 oz or 411g, see notes
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar optional, see notes
- 2 cups beef broth or stock
- 1-2 teaspoon cornstarch
- 1-2 teaspoon water
- parsley optional, chopped, for garnish
Instructions
- Season the beef stewing cubes with salt and pepper.
- Heat cooking oil using the saute function of your Instant Pot or Pressure Cooker, then brown the meat on both sides. Set this aside.
- Saute onion and garlic until translucent. Deglaze the pot with beef stock, scraping up any bits stuck to the bottom.
- Return the beef to the pot then add the potatoes and carrots. Stir to combine.
- Add red wine, canned tomatoes, brown sugar, (if using), and tomato paste.
- Without stirring, top with beef broth (or stock). Close the pressure cooking lid, place the valve in the sealing position, and pressure cook on high for 35 minutes.
- Once the cooking time is over, allow for a 10-minute natural pressure release (NPR).
- Mix cornstarch and cold water in a small bowl to make a slurry. Stir this into the stew to thicken. Add the frozen vegetables at this point and stir to combine.
- Let cook on the saute function for 5 minutes or until the frozen vegetables are cooked.
- Check and adjust the seasoning, ladle into bowls, garnish with chopped parsley, and serve.
Notes
- Use any canned tomatoes, smoothing out lumps after cooking if using whole tomatoes.
- Brown sugar helps balance tomato acidity; use optionally based on taste preference.
- Cooking time and method suit electric pressure cookers like Instant Pot or Ninja Foodi.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 688mg | 29% |
| Potassium | 1534mg | 33% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 4307IU | 86% |
| Vitamin C | 45mg | 50% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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