Pressure Cooker Beef Stew You Gonna Love
This hearty beef stew is packed with tender beef chunks, veggies, and rich broth, all made faster in the pressure cooker. Perfect cozy comfort for weeknights or chilly weekends.
Equipment
- 1 Pressure cooker high pressure setting
Ingredients
Main ingredients
- 2 pounds beef stew meat cut into 1-inch cubes
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion cut into chunks
- 4 cloves garlic minced
- 2 tablespoons red wine vinegar
- 1 tablespoon tomato paste
- 2 tablespoons arrowroot powder or cornstarch or other flour
- 1 cup red wine
- 4 cups low-sodium beef broth
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 pound baby white potatoes halved or quartered
- 4 medium carrots peeled and sliced on a diagonal
- 3 celery ribs chopped
- fresh thyme optional, for garnish
Instructions
Instructions
- Season the beef with kosher salt and black pepper.
- Heat olive oil in pressure cooker on sauté mode. Sear beef in batches until browned. Remove and set aside.
- Sauté onion chunks until soft, about 5 minutes. Add minced garlic and cook 1 more minute.
- Deglaze pot with red wine vinegar, scraping bottom to release browned bits. Add tomato paste and cook for 2 minutes.
- Stir in arrowroot powder until veggies are coated. Add red wine and simmer briefly.
- Return seared beef to the pot. Add beef broth, dried thyme, bay leaves, potatoes, carrots, and celery.
- Lock the pressure cooker lid. Set to high pressure and cook for 35 minutes.
- Perform a quick release when time is done. Check for tender beef.
- If vegetables need more softening, reseal and cook for 5 additional minutes at high pressure.
- Discard bay leaves. Garnish with fresh thyme if using and serve warm.
Notes
Store leftovers in airtight containers in fridge for up to 4 days. Freeze after cooling completely for longer storage.