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!
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Recipe Information
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
Instructions
Set your pressure cooker to sauté mode. Add the olive oil and let it heat up.
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.
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.
Add the carrots, celery, and potatoes to the pot, stirring to combine.
Return the browned beef to the pressure cooker. Add the crushed tomatoes, beef broth, red wine, and tomato paste. Stir well.
Sprinkle in the dried oregano and basil, and add the bay leaf. Stir to combine.
Secure the lid on the pressure cooker and set it to high pressure for 30 minutes.
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.
Remove the lid carefully. Discard the bay leaf.
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the stew to thicken it.
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.
Serve hot, garnished with chopped parsley.
Nutrition Facts
Calories |
3726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 6343 mg | 276% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 46.8 g | ||
| Protein | 271.5 g | 543% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 10083 mg | 215% | |
*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.
