Beef Stew Pressure Cooker
A hearty and flavorful beef stew made quickly and easily in a pressure cooker, featuring tender beef, vegetables, and a rich savory broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium celery stalks, sliced into 1/2-inch pieces
4 medium potatoes, peeled and cut into 1-inch cubes
2 cups beef broth
1 cup dry red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons cold water
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Set the pressure cooker to the sauté function and heat the vegetable oil until shimmering.
Add the beef cubes in batches, browning them on all sides for about 5 minutes per batch. Remove the browned beef and set aside.
Add the diced onion to the pressure cooker and sauté for 3 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Return the browned beef to the pressure cooker along with the carrots, celery, and potatoes.
Pour in the beef broth and red wine, stirring to combine.
Add the tomato paste, dried thyme, dried rosemary, bay leaves, salt, and black pepper. Stir well.
Secure the lid on the pressure cooker and set it to cook at high pressure for 30 minutes.
When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure manually.
Remove the bay leaves from the stew.
In a small bowl, whisk together the all-purpose flour and cold water to make a slurry.
Set the pressure cooker to sauté mode again and stir in the flour slurry to thicken the stew. Cook for 3-5 minutes until the stew thickens.
Turn off the pressure cooker and garnish the stew with chopped fresh parsley before serving.