Mom's Beef Stew Pressure Cooker
Warm, comforting, and packed with rich, hearty flavors, Mom's Beef Stew Pressure Cooker recipe is the ultimate one-pot dinner that brings nostalgic home-cooked meals to the table in under an hour. Tender chunks of seared beef chuck are simmered to perfection alongside potatoes, carrots, celery, and peas in a robust tomato and beef broth, all enhanced with aromatic thyme and garlic. Thanks to the pressure cooker, the slow-cooked depth of flavor comes together in a fraction of the time, making it perfect for busy weeknights or cozy weekend suppers. This easy-to-follow recipe includes a simple cornstarch slurry for thickening, ensuring a velvety sauce that clings to every bite. Serve it piping hot with crusty bread or ladled over rice for a meal that warms both the heart and soul. Keywords: beef stew, pressure cooker recipe, hearty dinners, quick beef stew, comfort food.
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Ingredients
- 2 pounds beef chuck, cubed
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh thyme, chopped
- 1 cup frozen peas
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions
Step 1
Season the beef cubes with salt and black pepper. Sprinkle with flour and toss to coat evenly.
Step 2
Set your pressure cooker to sauté mode and heat the olive oil. Working in batches, sear the beef cubes until browned on all sides. Remove and set aside.
Step 3
Add the diced onion and garlic to the pressure cooker. Sauté until softened, about 2–3 minutes.
Step 4
Stir in the tomato paste and cook for 1 minute to enhance its flavor.
Step 5
Deglaze the pot by pouring in 1/2 cup of the beef broth. Scrape up any browned bits from the bottom of the pot using a wooden spoon.
Step 6
Return the seared beef to the pot. Add the carrots, potatoes, celery, bay leaf, fresh thyme, and the remaining beef broth. Stir to combine.
Step 7
Secure the lid of the pressure cooker and set it to high pressure for 30 minutes.
Step 8
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to vent any remaining pressure.
Step 9
Carefully remove the lid. Stir in the frozen peas and set the pressure cooker to sauté mode.
Step 10
In a small bowl, whisk together the cornstarch and water to form a slurry. Pour the slurry into the stew and cook for 2–3 minutes, or until the stew has thickened.
Step 11
Taste and adjust seasonings, if needed. Remove the bay leaf before serving.
Step 12
Serve the beef stew hot with crusty bread or over rice, if desired.
Nutrition Facts
| Serving size | (3611.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3671.1 |
| Total Fat 214.3g | 0% |
| Saturated Fat 78.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 725.7mg | 0% |
| Sodium 6906.0mg | 0% |
| Total Carbohydrate 245.3g | 0% |
| Dietary Fiber 35.8g | 0% |
| Total Sugars 40.8g | |
| Protein 212.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 550.7mg | 0% |
| Iron 36.3mg | 0% |
| Potassium 8926.5mg | 0% |
Source of Calories