Save to Pinterest 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 been a family favorite for years. I enjoy how the pressure cooker perfectly tenderizes the beef while blending the flavors beautifully.
Ingredients
- Beef chuck: 2 lbs (900 g), cut into 1-inch cubes
- Olive oil: 2 tablespoons
- Yellow onion: 1 large, diced
- Garlic: 3 cloves, minced
- Carrots: 3 medium, peeled and sliced
- Celery stalks: 3, sliced
- Potatoes: 3 medium, peeled and cut into 1-inch cubes
- Green beans: 2 cups (300 g), trimmed and cut into 1-inch pieces
- Frozen peas: 1 cup (150 g)
- Low-sodium beef broth: 4 cups (950 ml)
- Diced tomatoes: 1 (14 oz / 400 g) can, with juice
- Tomato paste: 2 tablespoons
- Salt: 2 teaspoons or to taste
- Black pepper: 1 teaspoon, freshly ground
- Dried thyme: 2 teaspoons
- Dried rosemary: 1 teaspoon
- Bay leaves: 2
- Cornstarch: 2 tablespoons
- Cold water: 2 tablespoons
- Chopped fresh parsley: 2 tablespoons, optional garnish
Instructions
- 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.
Save to Pinterest This stew always brings the family together during colder months. Sharing a warm bowl brings comfort and joy.
Serving Suggestions
Serve with crusty bread or a side salad for a complete meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Variations
Substitute sweet potatoes for regular potatoes or add a splash of red wine with the broth for extra depth.
Save to Pinterest 
Enjoy this hearty stew any day of the week for a comforting and nourishing meal.
Recipe FAQs
- → Can I use different cuts of beef for this stew?
Chuck is ideal for stews due to its marbling and tenderness after slow cooking, but other cuts like brisket or short ribs also work well.
- → Is it necessary to brown the beef before cooking?
Browning beef adds depth of flavor and helps develop a rich color but can be skipped to save time if desired.
- → How can I adjust seasoning to taste after cooking?
After cooking, taste the stew and add salt, pepper, or herbs gradually to achieve your preferred balance.
- → What thickening options can I use besides cornstarch?
Flour or arrowroot mixed with cold water make good substitutes, giving similar-bodied results.
- → Can this stew be made without a pressure cooker?
Yes, simmer on low heat in a covered pot for 2-3 hours until beef is tender and flavors meld.