Stew Beef in Pressure Cooker on Stove Top

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Old-Fashioned Instant Pot Beef Stew Recipe

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This easy-to-make Pressure Cooker Beef Stew is the perfect cold-weather comfort nutrient. You can take this hearty stew on the tabular array in nether an hour from starting time to finish , but it'll taste like y'all let it simmer all twenty-four hours.

This Pressure Cooker Beef Stew is a classic, old-fashioned recipe, based on a stovetop version my mom cooked for me growing up.

Best matter is that you can make information technology any time you're peckish something warm and hearty, since this Instant Pot Beef Stew recipe has only a 12 minute cook time and volition exist on your table in under an hour.

Update: This was my almost popular recipe I created in 2019, so I wanted to update information technology with new pictures and a video to show how easy it is.

How to Brand Beef Stew in the Instant Pot or Any Brand of Electrical Pressure Cooker

This Pressure Cooker Beef Stew recipe works in Whatsoever brand of electric pressure level cooker, including the Instant Pot, Ninja Foodi, or Power Pressure level Cooker 40.

I took my mom'due south original recipe and simplified it a little. I prefer to employ small new potatoes to skip the peeling and dicing, and I cut my carrots and celery into larger pieces.

What Meat Is Best for Beefiness Stew?

I often use chuck roast for beefiness stew recipe, though I'll likewise use a round steak or rump roast if it'due south on sale. Both cuts are adequately inexpensive, trim up easily, and result in tender beefiness stew meat.

Really information technology's well-nigh personal preference:

➡️ Chuck roast has a petty college fat content than rump roast, which gives you a more than flavorful stew.

➡️ Round roasts or rump roasts take less marbling, which can make it easier to trim upward each bite to discard the meat.

Whatever type of roast you use, be certain to dice it into uniform-sized pieces for even cooking.

How to Make a Flavorful Beef Stew in the Pressure level Cooker

The #1 affair you can do for a flavorful stew is to brown the beef! Especially when you're in a bustle, it tin can exist tempting to just throw everything in the pot to cook. However, you miss out on so much flavor this way!

After you lot chocolate-brown the beef and saute the onions, you'll add beef goop to the pan. Then give the bottom of the pot a good stir to loosen all of the browned bits from the lesser of the pot. The more than browned bits, the more than flavorful the stew will be!

💡 TIP: If the browning is moving too quickly, add oil or broth.
if you're about the end of the browning procedure, merely add the goop. If you still accept a skilful amount of beef to dark-brown, add another tablespoon of oil and adjust your Saute setting to a lower heat level.

Don't Flour Your Beef Before Cooking

In traditional stew recipes, it's common for the uncooked stew meat to be dredged in flour and browned earlier adding the liquid.

DON'T Exercise THIS IN YOUR PRESSURE COOKER!

Flouring the beef earlier cooking in the force per unit area cooker can atomic number 82 to a thick, flour-y build up on the bottom of your cooking pot—resulting in a Burn down notice and a ruined stew.

How to Cook Stew with Frozen Beefiness

To make Pressure level Cooker Beef Stew with frozen beef, you'll need to add at least v minutes to the Loftier Pressure cook fourth dimension.

Ideally, you'll want your cubed beef to be frozen flat and evenly. If information technology'south frozen in a big clump, information technology'south much, much harder to ensure the outside and insides are cooked evenly, and yous'll need to add more minutes to the melt time.

Since frozen beefiness doesn't dark-brown as evenly, I just skip that part.

Afterward force per unit area cooking, you lot tin can use an instant-read thermometer and test a few pieces to ensure they're above 160°F. If not, render the chapeau and melt at Loftier Pressure a few minutes more.

Do not add the veggies until Afterward the meat is cooked through.

What to Do If the Meat Isn't Tender Enough?

The meat in Force per unit area Cooker Beefiness Stew should be cooked tender by the time the first ten-minute cook time ends. If you similar a fork-tender beef, you may want to add a few extra minutes to the cook fourth dimension.

I recommend tasting the beef to ensure it's cooked equally tender every bit you similar it.

If your meat seems a little chewy after pressure cooking, render the lid and melt at Loftier Pressure for another three to 5 minutes before calculation the vegetables.

(Once you lot add together the veggies, y'all're express on how long you tin pressure level cook things before the veggies turn to mush.)

Should I Use Flour or Cornstarch to Thicken Beef Stew

You tin use either flour or cornstarch in this recipe! Whichever way yous choose to go, be sure to mix it with common cold h2o showtime to avert clumps. And ALWAYS add the thickener subsequently pressure cooking.

Since I grew upwards eating stew thickened with flour, that'due south how I wrote this recipe. Stir together the flour and cold water into a slurry. Stir the flour mixture until smooth, add a little of the warm broth from the stew to the flour slurry, and stir some more than until smooth. So pour this whole mixture dorsum into the pressure cooking, again stirring constantly.

However, if you prefer cornstarch thickeners, become for it! (Bonus: it makes the stew gluten free!) Showtime with ii tablespoons cornstarch mixed with 2 tablespoons cold water and add to the cooking pot. Select Saute and simmer until the stew thickens.

Remember, the stew will thicken as information technology cools, and then you don't want to overdo it.

Adding Red Wine to the Beef Stew

In traditional stews, acidic red vino is used to flavor and tenderize the stew meat during the hours information technology simmers on the stove.

Substitute ½ to 1 cup of cerise vino for the aforementioned corporeality of beef broth. (If you're interested in a recommendation, Cook'due south Illustrated recommends a $x bottle of Côtes du Rhône instead of traditional cooking wine in this recipe.)

What Potatoes Should I Utilise?

I love to use little new potatoes considering they continue their shape and have a smooth texture when cooked. Even meliorate, there'due south no need to peel them and in that location's minimal chopping!

Nevertheless, you tin utilize russet potatoes without any change to the cook time. Substitute about 2 cups of chopped russet potatoes in this recipe.

How Long Can You lot Store Leftovers?

Leftover stew tin can be stored in your fridge for 3 to four days. If you'd like it to keep longer, you'll need to freeze it. I prefer to freeze soups and stews in individual portions for a quick and like shooting fish in a barrel meal.

I'd love to know—what are your favorite winter-time comfort foods?

Ingredients

• ii pounds chuck roast, trimmed and cutting into 2-inch cubes
• Common salt and freshly ground blackness pepper, for seasoning
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 loving cup diced frozen onion
• 2 cans (fourteen.5 ounces) reduced-sodium beef goop
• 1 tin (xiv.v ounces) crushed tomatoes
• 2 tablespoons dried parsley
• 2 bay leaves
• 10 small new potatoes, done and quartered
• 3 large carrots, cut into ½-inch pieces
• two ribs celery, cutting into ½-inch pieces
• ¼ cup all-purpose flour
• ¼ cup common cold water
• i loving cup frozen corn*
• ½ loving cup frozen peas*

Instructions

1. Season the beef generously with salt and pepper.
2. Select Sauté and add together the vegetable oil and butter to the pressure level cooking pot. When the butter is melted, brown the meat in batches for about five minutes per batch until all the meat is browned—practice non crowd the pot. Add more oil every bit needed. Transfer the browned meat to a plate.
3. Add the onion to the cooking pot. Sauté for most 3 minutes, stirring frequently, until softened. Stir in the beef goop to deglaze the pot, scraping up whatsoever brown $.25 from the bottom of the pot.
4. Stir in the crushed tomatoes, parsley, bay leaves, and browned beefiness with any accumulated juices. Lock the lid in place. Select High Pressure and ten minutes cook time.
5. When the cook time ends, permit the pressure release naturally for 5 minutes and cease with a quick pressure level release. When the valve drops, carefully remove the lid.
6. Add the potatoes, carrots, and celery. Replace the lid and cook on High Pressure for ii minutes more.
7. When the second melt fourth dimension ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the chapeau. Remove and discard the bay leaves.
8. In a small bowl, whisk the flour and cold water until polish. Add 1 cup hot goop to the flour mixture and stir to combine. Add the slurry to the pot.
9. Select Sauté and bring the sauce to a boil, stirring constantly until it thickens. Stir in the corn and peas. Season with additional common salt and pepper to taste.

Notes

If you prefer russet potatoes, substitute 2 cups peeled and diced into bite-sized pieces.

*If you want to skip chopping vegetables all together, you can utilize a frozen mixed vegetable medley with carrots, peas, and corn. I'd add well-nigh ii cups. Utilise a 12 minute cook time and a 10 minute natural pressure release, then end with a quick pressure release.

Nutrition Data:

Yield: 6 Serving Size: i
Corporeality Per Serving: Calories: 702 Total Fat: 28g Saturated Fatty: 11g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 131mg Sodium: 604mg Carbohydrates: 68g Fiber: 8g Carbohydrate: 8g Poly peptide: 47g

Nutrition information is calculated by Nutritionix and may not ever be authentic.

Looking for more pressure cooker condolement foods to fend of the wintertime blues?

If you similar mushrooms, you lot have to try my Beef and Wild Mushroom Stew. This is my pressure cooker version of Deer Valley's beef stew, and it features a rich sauce fabricated with white wine, heavy cream, and mushroom stock.

Shepherd's Pieis another meat-and-potatoes food I beloved in the winter time. I oftentimes use ground beef since information technology's inexpensive and I generally have it on hand.

My Beef Stroganoffuses inexpensive circular steak to create a flavorful gravy that I'll serve over egg noodles or mashed potatoes.

Think you hate meatloaf? So you lot oasis't tried myBBQ Bacon Meatloaf. Fifty-fifty my pickiest eaters volition ask for seconds on this one. (I recently cooked it in the pressure cooker and finished it on the smoker—it was awesome!)

Pin Information technology:

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Source: https://www.pressurecookingtoday.com/beef-stew-in-the-pressure-cooker/