Beef and Vegetable Stew

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, bringing warmth and comfort especially on cold evenings.

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

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Check price on Amazon

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.

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Check price on Amazon

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Check price on Amazon

Save

This stew always brings the family together around the table for a cozy meal shared with stories and laughter.

Required Tools

Pressure cooker (electric or stovetop), chef's knife, cutting board, wooden spoon or spatula, ladle, small bowl for slurry.

Allergen Information

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

Nutritional Information

Per serving: 390 Calories, 13 g Total Fat, 28 g Carbohydrates, 38 g Protein.

Save

Slow cook soups, stews, roasts, and casseroles effortlessly for comforting meals with rich, developed flavors.

Check price on Amazon

Enjoy this rich and tender beef stew any time you want a fulfilling and wholesome meal.

Questions & Answers

→ What cut of beef works best?

Beef chuck is ideal for its balance of flavor and tenderness when pressure cooked.

→ How can I thicken the stew?

A cornstarch and cold water slurry stirred in at the end thickens the broth nicely.

→ Can I substitute any vegetables?

Yes, sweet potatoes can replace regular potatoes for a sweeter flavor, or add other seasonal veggies.

→ Is it necessary to brown the beef first?

Browning adds depth of flavor and color to the stew, enhancing the overall taste.

→ How do herbs affect the dish?

Thyme, rosemary, and bay leaves infuse the broth with aromatic herbal notes, balancing richness.