Pressure Cooker Beef Stew
User Reviews
5.0
129 reviews
Excellent
Pressure Cooker Beef Stew
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You will love having a bowl of this delicious and nourishing pressure cooker beef stew!
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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 cooking oil
- 1 small yellow onion (chopped)
- 2-3 cloves garlic (minced)
- 1 cup beef stock (to deglaze the pot)
- 4 medium-sized potatoes cut into large chunks
- 2 carrots 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 - see notes (optional)
- 2 cups beef broth (or stock)
- 1-2 teaspoon cornstarch
- 1-2 teaspoon water
- Chopped parsley to garnish (optional)
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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.
Equipments used:
Notes
- Feel free to use any canned tomatoes; if opting for whole canned tomatoes, smooth out any lumps with the back of a wooden spoon after the pressure cooking is complete.
- Brown sugar helps cut out the acidity from the tomatoes, tomato paste, and red wine.
- I used my Ninja Foodi multi-cooker to make this recipe, but it can be made using the Instant Pot, or any electric pressure cooker.
Nutrition Information
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Calories
315kcal
(16%)
Carbohydrates
43g
(14%)
Protein
17g
(34%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
25mg
(8%)
Sodium
688mg
(29%)
Potassium
1534mg
(44%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
4307IU
(86%)
Vitamin C
45mg
(50%)
Calcium
77mg
(8%)
Iron
4mg
(22%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
129 reviews
Excellent
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