Pressure Cooker Beef Stew
Warm, hearty, and bursting with flavor, this Pressure Cooker Beef Stew is the ultimate comfort food made easy. Tender beef chuck, carrots, celery, and potatoes simmer to perfection in a rich, savory broth enhanced with tomato paste, Worcestershire sauce, and aromatic thyme. The pressure cooker ensures melt-in-your-mouth meat and deep flavors in just under an hour, while a cornstarch slurry adds the perfect finishing touch of thickness. Frozen peas bring a pop of vibrant color and sweetness to this classic dish. Perfect for busy weeknights or a cozy weekend meal, this one-pot wonder is best served hot with crusty bread for dipping. With quick prep and minimal cleanup, this hassle-free stew is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, cut into 1-inch pieces
- 3 medium celery stalks, sliced
- 4 medium potatoes, peeled and cut into chunks
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Season the beef chuck pieces with 1 teaspoon of salt and 1 teaspoon of black pepper.
Set the pressure cooker to the sauté mode. Heat the olive oil and brown the beef in batches, about 3-4 minutes per side. Remove and set the beef aside.
In the same pot, add the diced onions and sauté until softened, about 3 minutes. Add the minced garlic and cook for an additional 1 minute.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Add the browned beef back into the pot along with carrots, celery, potatoes, beef broth, Worcestershire sauce, bay leaves, and dried thyme. Stir to combine.
Lock the lid of the pressure cooker and set it to high pressure for 35 minutes.
Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then carefully do a quick release of any remaining pressure.
Open the lid and set the pressure cooker back to sauté mode. Discard the bay leaves.
In a small bowl, mix the cornstarch and water to create a slurry. Stir this mixture into the stew to thicken the broth.
Add the frozen peas and cook for an additional 5 minutes until heated through.
Taste and adjust seasoning with remaining salt if necessary.
Serve hot in bowls with crusty bread on the side, if desired.
Nutrition Facts
Calories |
3445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8185 mg | 356% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 38.0 g | ||
| Protein | 201.4 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 7640 mg | 163% | |
*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.
