R Bs Pressure Cooker Beef Stew
R Bs Pressure Cooker Beef Stew is the ultimate comfort food made faster and easier with the help of your trusty pressure cooker. Packed with tender chunks of seared beef, hearty russet potatoes, sweet carrots, and vibrant peas, this one-pot recipe delivers rich, savory flavors that taste like they’ve simmered all day. A tomato paste and Worcestershire sauce base combined with aromatic thyme and bay leaves create a deeply satisfying broth, thickened to perfection with a simple cornstarch slurry. Ready in just over an hour, this beef stew is ideal for busy weeknights or cozy family dinners. Serve with crusty bread or over rice for a comforting dish that will warm your soul. Perfect for pressure cooker enthusiasts, this recipe showcases convenience without skimping on flavor!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 3 whole Carrots, sliced into 1-inch pieces
- 2 stalks Celery stalks, sliced into 1-inch pieces
- 3 medium Russet potatoes, peeled and chopped into 1-inch cubes
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dried thyme
- 2 leaves Bay leaves
- 1 cup Frozen peas
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Cut the beef chuck roast into 1.5-inch cubes and season with salt and black pepper.
Set the pressure cooker to 'Sauté' mode and add olive oil. Once hot, sear the beef cubes on all sides until browned, working in batches if necessary. Remove the beef and set aside.
Add the diced onion to the pressure cooker and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the tomato paste to the onions and garlic, stirring well to coat. Cook for 1 minute to develop its flavor.
Deglaze the pot by adding a splash of beef broth, scraping up any browned bits from the bottom. This will add depth to your stew.
Return the seared beef to the pot and add the carrots, celery, potatoes, beef broth, Worcestershire sauce, dried thyme, and bay leaves. Stir everything together.
Close the lid of the pressure cooker, ensuring the vent is set to 'Sealing.' Select 'Pressure Cook' or 'Manual' mode, and set the timer for 35 minutes at high pressure.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for the remaining pressure.
Open the lid and stir in the frozen peas. Set the pressure cooker back to 'Sauté' mode to bring the stew to a gentle simmer.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually stir the slurry into the stew to thicken the broth, cooking for 2-3 minutes until the desired consistency is reached.
Discard the bay leaves and taste for seasoning, adding more salt or pepper if needed.
Serve the beef stew hot in bowls with crusty bread or over rice if desired. Enjoy!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 6.1 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1138 mg | 24% | |
*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.
