Pressure Cooker Italian Beef Stew

Warm up your weeknights with this hearty and flavor-packed Pressure Cooker Italian Beef Stew, ready in a fraction of the time traditional stews take! Tender chunks of seasoned beef, paired with a medley of carrots, celery, and potatoes, simmer in a rich tomato and red wine-based broth infused with aromatic herbs like oregano and basil. Using a pressure cooker not only locks in incredible depth of flavor but also ensures a melt-in-your-mouth texture in just 40 minutes of cooking time. This one-pot wonder is thickened perfectly with a cornstarch slurry, giving it a silky consistency that’s perfect for soaking up with crusty bread. Garnished with a sprinkle of fresh parsley, it’s a comforting and satisfying meal that’s as easy as it is delicious. Perfect for busy evenings, this Italian-inspired beef stew is sure to become a family favorite!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pounds beef stew meat
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 3 medium, sliced into rounds carrots
• 2 sliced celery stalks
• 3 medium, cubed potatoes
• 14 ounces crushed tomatoes
• 3 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 whole bay leaf
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper
• 2 tablespoons cornstarch
• 3 tablespoons water
• 2 tablespoons, chopped (for garnish) parsley

Directions

Step 1

Set your pressure cooker to sauté mode. Add the olive oil and let it heat up.

Step 2

Season the beef stew meat with salt and black pepper. Add the beef to the pressure cooker in batches, browning each side for 2-3 minutes. Remove and set aside.

Step 3

Add the diced onion to the pot and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the carrots, celery, and potatoes to the pot, stirring to combine.

Step 5

Return the browned beef to the pressure cooker. Add the crushed tomatoes, beef broth, red wine, and tomato paste. Stir well.

Step 6

Sprinkle in the dried oregano and basil, and add the bay leaf. Stir to combine.

Step 7

Secure the lid on the pressure cooker and set it to high pressure for 30 minutes.

Step 8

Once the cooking time is up, allow the pressure cooker to release pressure naturally for 10 minutes, then use the quick-release method to release any remaining pressure.

Step 9

Remove the lid carefully. Discard the bay leaf.

Step 10

In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the stew to thicken it.

Step 11

Turn the pressure cooker to sauté mode and simmer the stew for an additional 5 minutes until thickened. Taste and adjust seasoning with more salt and pepper, if needed.

Step 12

Serve hot, garnished with chopped parsley.

Nutrition Facts

Serving size	(3789.4g)

Amount per serving	% Daily Value*
Calories	3726.0

Total Fat 169.2g	0%
Saturated Fat 60.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 816.5mg	0%
Sodium 6343.2mg	0%
Total Carbohydrate 221.3g	0%
Dietary Fiber 36.1g	0%
Total Sugars 46.8g
Protein 271.5g	0%

Vitamin D 0IU	0%
Calcium 748.4mg	0%
Iron 39.4mg	0%
Potassium 10083.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 31.1%

Carbs: 25.3%