Pressure Cooker Beef Stew Recipe
This quicker version of a classic beef stew is absolutely delicious and instead of spending hours preparing it, now it is done in under and hour! Got to love that!
Servings: 8 servings
Equipment
- pressure cooker
Ingredients
- 2 ½-3 pounds stew meat, or roast Cut into 1-inch pieces
- 2 tablespoons olive oil
- 6 cups potatoes, cut in large chunks. Mine were about 2-inch pieces
- 2 cups Carrots, peeled and cut into 1-inch pieces If you use regular carrots, just cut them into about 1-2 inch chunks. Large and rustic.
- 1 ½ cups onions, medium dice
- 2 tablespoons minced garlic
- 6 cups beef broth You can also use vegetable stock if you prefer
- 3 tablespoons tomato paste
- 3 bay leaves
- 1-2 teaspoons cayenne pepper
- 2 teaspoons worchestershire
- 1 teaspoon salt add more at the end of the cooking time as needed
- ½ teaspoon ground black pepper
Cornstarch slurry
- 3 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Cut up your beef and your vegetables. Set the pressure cooker to sauté. Add the olive oil and lightly sear the beef chunks. This will take a few minutes. Add in the onions and celery and continue to cook another 3-5 minutes.
- Add in the minced garlic, tomato paste, Worcestershire sauce, bay leaves, beef broth, salt, cayenne pepper, and pepper. Mix gently and secure the lid. Set to pressure cook on high for 7 minutes.
- When the timer goes off, quick release the pressure carefully. Once it is released, remove the lid and add in the potatoes and carrots. Secure the lid again and set it to pressure high for 4 minutes this time.
- Once the time is up, do the quick release again and take off the lid.
- Mix the cornstarch slurry in a small bowl. Slowly pour it into the stew while you are mixing gently. Set it to sauté again and let the stew thicken for 1-2 minutes. It will thicken quickly, so don't cook it for too long.
- It is ready to serve at this point.