The pressure builds and you start counting down minutes until you eat. You feel that little hum from the sealing ring locking in all that heat and steam. It’s kinda exciting, right? Like you got something good coming real soon.
You catch that steam cue rising and you know your beef stew's cooking deep and slow under all that pressure. The air’s thick with anticipation because the beef is about to get so tender it almost falls apart. That broth depth gonna be crazy flavorful, too.
You spot the clock and the timer ticking down feels unstoppable. Every minute closer to the first bite, the better it smells. You can’t wait to stir it up, maybe add a little parsley on top. That moment when you pop open the lid after natural release? Heck, that’s the best part.
What Makes Pressure Cooking Win Every Round
- You cut down cooking time way more than slow cooking.
- The beef gets super tender while locking in juices.
- The sealing ring traps all those flavors better than regular pots.
- Broth depth is richer thanks to the pressure pushing it all together.
- It’s hands off, so you can do other stuff while waiting.
- Natural release keeps meat from drying out too fast.
- Steam cues help you keep track without opening the lid.
Everything You Need Lined Up
Start with 2 tablespoon of extra light olive oil or any high heat cooking oil you got. This is gonna help brown the beef right. You want about 3 pounds of beef chuck roast cut into 2 inch cubes. That size is just right to get tender but not mushy.
Grab one large yellow onion and dice it up nice and even. Then get 4 large carrots sliced into bite size pieces so they cook evenly. You’ll need 1 pound Yukon potatoes also cut into bite-size pieces. Makes everything cozy and comforting.
For the liquid, get ⅓ cup apple cider juice. Important, it’s NOT vinegar, so don’t mix those up! Then 3 tablespoons tomato paste to add some color and depth. You’ll want 3 cups beef broth to keep everything juicy and flavorful.
Season with 1 teaspoon ground black pepper and 1 tablespoon fine sea salt or add to taste. Don’t forget 2 bay leaves to add that herbal vibe. Finish it off with some finely chopped parsley to sprinkle in at the end for freshness.
How It All Comes Together Step by Step
First, heat up your olive oil in a large skillet over medium-high heat. This is gonna get your beef a nice sear which adds flavor you’ll really notice.
Next, add the beef cubes in batches so they brown on all sides. Takes about 5 minutes each batch to get that good crust. Don’t crowd 'em or they’ll steam instead of brown.
Once browned, move the beef over to your slow cooker or pressure cooker insert. This is the base of all your stew goodness.
Throw in the diced onion, carrots, and potatoes. They’re gonna soak up the beefy flavors as it cooks.
In a separate bowl, whisk together the apple cider juice, tomato paste, beef broth, black pepper, and salt. This mix will be your flavorful broth to pour over everything.
Pour that broth mix over the beef and veggies in the cooker. Make sure the broth depth covers the ingredients but don’t flood it.
Seal your lid, making sure the sealing ring is in right. Cook on low for 7-8 hours or high for 4-5 hours until beef is tender and veggies are just right. Use natural release to keep it juicy. Give it a good stir before serving and taste for salt or pepper if you wanna punch it up a bit.
Valve Hacks You Need to Know
- Double check your sealing ring before starting so no steam escapes prematurely.
- For faster pressure build-up, preheat your broth mix before adding.
- Use the slow release method if you wanna keep the stew tender without losing broth.
- Watch for steam cues on the valve so you know when pressure’s reached right.
- If you’re in a hurry, quick release works but beware liquids may splatter.
That First Bite Moment
When you finally open the lid after that slow release, you’ll catch the steam bursting out. It’s warm and thick with all those deep beef and herb scents. You feel it hit your face before anything else.
The beef chunks look so tender they practically melt off the fork. Every carrot and potato piece looks plump and cooked just right. You notice the broth is thick, rich, and spoon-worthy not watery at all.
The parsley sprinkled on top adds a pop of green freshness that kinda wakes up your senses. It’s rustic but so homey. This ain’t just stew, it’s comfort in a bowl.
That first bite hits with the cozy mix of savory beef, sweet carrots, and subtle tang from the apple cider juice. The tomato paste gives it just enough zip. You’ll wanna go back for spoon after spoon without thinking twice.
How to Store This for Later
If you got leftovers, pop your stew in an airtight container once it cools a bit. It keeps well in the fridge for about 3 to 4 days. Just make sure you reheat gently, stirring now and then.
For longer storage, freeze in meal-sized portions. Use freezer-safe bags or containers. This stew freezes great and reheats super easily.
When reheating from frozen, thaw overnight in the fridge for best results. Then warm it on low in your pressure cooker or on the stove, stirring to keep it even.
You can also reheat single servings in the microwave if you’re in a rush. Just cover loosely and heat in short bursts to avoid drying out the beef.
Your Most Asked Questions Answered
Q: Can I skip browning the beef?
You can but browning really ups the flavor with that crust. It’s worth the effort if you have time.
Q: What if I don’t have apple cider juice?
You could try a little apple juice but avoid vinegar as it’ll change the taste big time.
Q: How do I know when the stew is done?
The beef should be super tender and easy to shred. Veggies soft but not mushy.
Q: Can I use frozen beef chunks?
Yeah just add a little extra cook time and make sure you check the broth depth so it doesn’t dry out.
Q: What’s the best way to do natural release?
Just let your cooker sit and cool down on its own after cooking so pressure drops slowly. It keeps meat juicy.
Q: Can I add other veggies?
Sure, just make sure they fit your cooking time so nothing gets mushy. Like peas or green beans towards the end.
Slow Cooker Beef Stew
Equipment
- 1 slow cooker or pressure cooker insert
- 1 large skillet
Ingredients
Main ingredients
- 2 tablespoon extra light olive oil or high heat cooking oil
- 3 lb beef chuck roast cut into 2 inch cubes
- 1 large yellow onion diced
- 4 large carrots cut into bite size pieces
- 1 lb Yukon potatoes cut into bite size pieces
- ⅓ cup apple cider juice (NOT vinegar)
- 3 tablespoon tomato paste
- 3 cups beef broth
- 1 teaspoon ground black pepper
- 1 tablespoon fine sea salt or added to taste
- 2 bay leaves
- parsley finely chopped, to serve
Instructions
Instructions
- First, heat up your olive oil in a large skillet over medium-high heat. This is gonna get your beef a nice sear which adds flavor you’ll really notice.
- Next, add the beef cubes in batches so they brown on all sides. Takes about 5 minutes each batch to get that good crust. Don’t crowd 'em or they’ll steam instead of brown.3 lb beef chuck roast
- Once browned, move the beef over to your slow cooker or pressure cooker insert. This is the base of all your stew goodness.3 lb beef chuck roast
- Throw in the diced onion, carrots, and potatoes. They’re gonna soak up the beefy flavors as it cooks.1 large yellow onion, 4 large carrots, 1 lb Yukon potatoes
- In a separate bowl, whisk together the apple cider juice, tomato paste, beef broth, black pepper, and salt. This mix will be your flavorful broth to pour over everything.⅓ cup apple cider juice, 3 tablespoon tomato paste, 3 cups beef broth, 1 teaspoon ground black pepper, 1 tablespoon fine sea salt
- Pour that broth mix over the beef and veggies in the cooker. Make sure the broth depth covers the ingredients but don’t flood it.
- Seal your lid, making sure the sealing ring is in right. Cook on low for 7-8 hours or high for 4-5 hours until beef is tender and veggies are just right. Use natural release to keep it juicy. Give it a good stir before serving and taste for salt or pepper if you wanna punch it up a bit.
- Remove bay leaves, season to taste, and serve garnished with parsley if desired.2 bay leaves, parsley
