Beef Stew, Pressure Cooked
Submitted by Chef-Kris
Pressure cooker beef stew with potatoes, carrots, peas, and stewed tomatoes. Tender stewing beef in 10-12 minutes under pressure with a simple homemade spice blend.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minBeef stew that takes 10-12 minutes under pressure instead of hours on the stove. Stewing beef browned in the pressure cooker, then layered with potatoes, carrots, peas, stewed tomatoes, and a simple three-ingredient spice mix. Close the lid, bring it to pressure, and you’ve got fall-apart tender beef in a fraction of the time.
The homemade mixed spice blend is dead simple: equal parts garlic powder and onion powder with half as much black pepper. Mix it ahead and you’ve got an all-purpose seasoning that works beyond just this stew. It’s subtle, not aggressive, letting the beef and tomatoes carry the flavor.
Browning the meat first is worth the extra step even in a pressure cooker. That sear creates a layer of caramelized flavor on the cubes that transfers into the broth. Skip it and you get boiled-tasting meat, no matter how tender.
The two-stage cooking method is smart if you want your vegetables to hold their shape. Cook the meat alone for 8-10 minutes first, then add the vegetables for 5 more minutes. Otherwise the potatoes and carrots can turn to mush while the beef finishes.
Thicken the broth after cooking if you want gravy rather than soup. A tablespoon of flour mixed with a quarter cup of water stirred into the hot stew does the job in about a minute.
Kitchen Tips
- Cut all vegetables to similar sizes so they cook evenly in the short time under pressure.
- Quick-release the pressure (cool the cooker at once) rather than natural release. Natural release continues cooking and can overcook the vegetables.
- Frozen peas work perfectly here. They only need the residual heat to cook through.
- If using a modern electric pressure cooker, 10 minutes on high pressure is equivalent to the stovetop method described.
Variations
- Guinness beef stew: Replace the water with dark stout beer for a deeper, richer broth.
- Root vegetable version: Add parsnips and turnips alongside the potatoes and carrots for an autumn twist.
- Tomato-free: Skip the stewed tomatoes and use beef broth instead. Add a tablespoon of Worcestershire for umami.
Ingredients
Directions
Heat the cooker.
Add shortening. Brown the meat. Add the vegetables, stewed tomatoes, and water, and place over the meat.
Close the cover securely.
Place pressure regulator on vent pipe and cook 10 to 12 minutes with pressure regulator rocking slowly.
Cool cooker at once. If desired, make a paste of 1 tablespoon flour and ¼ cup of water and stir into stew to thicken.
Another method of preparing stew is to cook the meat separately 8 to 10 minutes, then add the vegetables and cook 5 more minutes with the presure regulator rocking slowly.
Mixed Spice: 1 part garlic powder, 1 part onion powder, ½ part black pepper.
Mix well before measuring and adding to the recipe.
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