Summer Beef StewNewsletter
This summer beef stew offers tender, juicy beef cooked under pressure with fresh summer veggies and fragrant herbs. Perfect for a hearty yet light meal on warm evenings.
Ingredients
Main ingredients
- 1 lb beef stew meat, cubed tender beef as your main star
- 2 tablespoons olive oil for perfect sear and flavor base
- 1 onion, chopped keeps things savory and slight sweetness
- 3 cloves garlic, minced makes everything better
- 2 carrots, sliced adds nice color and crunch
- 2 stalks celery, sliced gives a mild fresh touch
- 1 bell pepper, diced bright flavor and summer vibes
- 2 cups beef broth builds rich broth depth
- 14.5 oz diced tomatoes plus herbs like thyme and rosemary, salt and pepper for seasoning
- 1 cup green beans tossed in toward the end for fresh pop
- 1 cup corn kernels tossed in toward the end for fresh pop
- to taste thyme herb for seasoning
- to taste rosemary herb for seasoning
- to taste salt and pepper for seasoning
Instructions
Instructions
- Heat olive oil in your big pressure cooker on medium-high heat. Don’t rush, you wanna get that good hot base.
- Toss in the beef stew meat and brown it on all sides. This part’s important, you seal in those juices and get flavor locked down.
- Pull the beef out and set it aside on a plate for now to rest.
- Add chopped onion and minced garlic to the pot. Stir and sauté till you see the onion turn translucent and that garlic is smelling right.
- Throw in carrots, celery, and diced bell pepper. Let those cook for about 5 minutes stirring now and then to get some softness going on.
- Now, back to beef! Put it right back into the pot with those veggies.
- Pour in beef broth and diced tomatoes. Sprinkle in thyme, rosemary, salt and pepper. Stir it all up so every piece is covered.
- Seal the lid and wait for that pressure build. Once it hits high pressure, cook it for about 30 minutes. When time’s up, do a slow release to keep stuff tender.
- Then open lid and stir in green beans and corn, cook 10 more minutes without pressure until veggies are tender.
- Adjust seasoning and you’re ready to serve! Enjoy that valve hiss fade as you get your bowl ready.
Notes
Buy pre-cut veggies or pre-minced garlic to save prep time. Brown beef in batches ahead of time. Use pre-made broth and frozen veggies for convenience.
Store leftovers in sealed containers in fridge for 3-4 days or freeze. Reheat gently to preserve flavor and texture. Store green beans and corn separately to keep fresh.