Save A hearty, classic stew featuring tender beef and a medley of vegetables, cooked quickly and deeply flavored thanks to the pressure cooker.
I have always turned to this stew when I want a comforting meal that comes together fast but tastes like it simmered all day.
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
- Fresh parsley: 2 tablespoons chopped, 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 My family enjoys gathering around the table to share this rich stew on cool evenings, making every bite feel like a warm embrace.
Required Tools
Pressure cooker (electric or stovetop), chefs 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: Calories 390, Total Fat 13 g, Carbohydrates 28 g, Protein 38 g
Save 
This stew is perfect for meal prep and tastes even better the next day.
Recipe FAQs
- → How do you ensure the beef is tender in the stew?
Browning the beef cubes before pressure cooking helps seal in juices, and the high-pressure cooking tenderizes the meat quickly and thoroughly.
- → What vegetables are best suited for this stew?
Carrots, celery, potatoes, green beans, and peas provide a balanced texture and flavor profile, cooking evenly under pressure.
- → Can I adjust the thickness of the stew broth?
Yes, adding a cornstarch and water slurry near the end of cooking thickens the stew to a desirable, velvety consistency.
- → Is it possible to add more seasoning to enhance flavor?
Definitely, herbs like thyme and rosemary alongside salt and pepper create a well-rounded taste, and optional additions such as bay leaves deepen the aroma.
- → What are some good serving suggestions with this dish?
Serving with crusty bread complements the rich stew, and garnishing with fresh parsley adds a bright finish.