Old-Fashioned Instant Pot Beef Stew Recipe
This easy-to-make Pressure Cooker Beef Stew is the perfect cold-weather comfort food. You can have this hearty stew on the table in under an hour from start to finish, but it’ll taste like you let it simmer all day.
This Pressure Cooker Beef Stew is a classic, old-fashioned recipe, based on a stovetop version my mom cooked for me growing up.
Best thing is that you can make it any time you’re craving something warm and hearty, since this Instant Pot Beef Stew recipe has just a 12 minute cook time and will be on your table in under an hour.
Update: This was my most popular recipe I created in 2019, so I wanted to update it with new pictures and a video to show how easy it is.
How to Make Beef Stew in the Instant Pot or Any Brand of Electric Pressure Cooker
This Pressure Cooker Beef Stew recipe works in ANY brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
I took my mom’s original recipe and simplified it a little. I prefer to use small new potatoes to skip the peeling and dicing, and I cut my carrots and celery into larger pieces.
What Meat Is Best for Beef Stew?
I often use chuck roast for beef stew recipe, though I’ll also use a round steak or rump roast if it’s on sale. Both cuts are fairly inexpensive, trim up easily, and result in tender beef stew meat.
Really it’s about personal preference:
➡️ Chuck roast has a little higher fat content than rump roast, which gives you a more flavorful stew.
➡️ Round roasts or rump roasts have less marbling, which can make it easier to trim up each bite to discard the meat.
Whatever type of roast you use, be sure to dice it into uniform-sized pieces for even cooking.
How to Make a Flavorful Beef Stew in the Pressure Cooker
The #1 thing you can do for a flavorful stew is to brown the beef! Especially when you’re in a hurry, it can be tempting to just throw everything in the pot to cook. However, you miss out on so much flavor this way!
After you brown the beef and saute the onions, you’ll add beef broth to the pan. Then give the bottom of the pot a good stir to loosen all of the browned bits from the bottom of the pot. The more browned bits, the more flavorful the stew will be!
💡 TIP: If the browning is moving too quickly, add oil or broth.
if you’re near the end of the browning process, just add the broth. If you still have a good amount of beef to 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 before adding the liquid.
DON’T DO THIS IN YOUR PRESSURE COOKER!
Flouring the beef before cooking in the pressure cooker can lead to a thick, flour-y build up on the bottom of your cooking pot—resulting in a Burn notice and a ruined stew.
How to Cook Stew with Frozen Beef
To make Pressure Cooker Beef Stew with frozen beef, you’ll need to add at least 5 minutes to the High Pressure cook time.
Ideally, you’ll want your cubed beef to be frozen flat and evenly. If it’s frozen in a big clump, it’s much, much harder to ensure the outside and insides are cooked evenly, and you’ll need to add more minutes to the cook time.
Since frozen beef doesn’t brown as evenly, I just skip that part.
After pressure cooking, you can use an instant-read thermometer and test a few pieces to ensure they’re above 160°F. If not, return the lid and cook at High Pressure a few minutes more.
Do not add the veggies until AFTER the meat is cooked through.
What to Do If the Meat Isn’t Tender Enough?
The meat in Pressure Cooker Beef Stew should be cooked tender by the time the first 10-minute cook time ends. If you like a fork-tender beef, you may want to add a few extra minutes to the cook time.
I recommend tasting the beef to ensure it’s cooked as tender as you like it.
If your meat seems a little chewy after pressure cooking, return the lid and cook at High Pressure for another 3 to 5 minutes before adding the vegetables.
(Once you add the veggies, you’re limited on how long you can pressure cook things before the veggies turn to mush.)
Should I Use Flour or Cornstarch to Thicken Beef Stew
You can use either flour or cornstarch in this recipe! Whichever way you choose to go, be sure to mix it with cold water first to avoid clumps. And ALWAYS add the thickener after pressure cooking.
Since I grew up eating stew thickened with flour, that’s 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 until smooth. Then pour this whole mixture back into the pressure cooking, again stirring constantly.
However, if you prefer cornstarch thickeners, go for it! (Bonus: it makes the stew gluten free!) Start with 2 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 it cools, so you don’t want to overdo it.
Adding Red Wine to the Beef Stew
In traditional stews, acidic red wine is used to flavor and tenderize the stew meat during the hours it simmers on the stove.
Substitute ½ to 1 cup of red wine for the same amount of beef broth. (If you’re interested in a recommendation, Cook’s Illustrated recommends a $10 bottle of Côtes du Rhône instead of traditional cooking wine in this recipe.)
What Potatoes Should I Use?
I love to use little new potatoes because they keep their shape and have a smooth texture when cooked. Even better, there’s no need to peel them and there’s minimal chopping!
However, you can use russet potatoes without any change to the cook time. Substitute about 2 cups of chopped russet potatoes in this recipe.
How Long Can You Store Leftovers?
Leftover stew can be stored in your fridge for three 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 easy meal.
I’d love to know—what are your favorite winter-time comfort foods?
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Pressure Cooker Beef Stew
Comfort food when you need it—you can have this hearty Instant Pot / Pressure Cooker Beef Stew cooked and on your table in under an hour.
- 2 pounds chuck roast, trimmed and cut into 2-inch cubes
- Salt and freshly ground black pepper, for seasoning
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 cup diced frozen onion
- 2 cans (14.5 ounces) reduced-sodium beef broth
- 1 can (14.5 ounces) crushed tomatoes
- 2 tablespoons dried parsley
- 2 bay leaves
- 10 small new potatoes, washed and quartered
- 3 large carrots, cut into ½-inch pieces
- 2 ribs celery, cut into ½-inch pieces
- ¼ cup all-purpose flour
- ¼ cup cold water
- 1 cup frozen corn*
- ½ cup frozen peas*
- Season the beef generously with salt and pepper.
- Select Sauté and add the vegetable oil and butter to the pressure cooking pot. When the butter is melted, brown the meat in batches for about 5 minutes per batch until all the meat is browned—do not crowd the pot. Add more oil as needed. Transfer the browned meat to a plate.
- Add the onion to the cooking pot. Sauté for about 3 minutes, stirring frequently, until softened. Stir in the beef broth to deglaze the pot, scraping up any brown bits from the bottom of the pot.
- Stir in the crushed tomatoes, parsley, bay leaves, and browned beef with any accumulated juices. Lock the lid in place. Select High Pressure and 10 minutes cook time.
- When the cook time ends, let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Add the potatoes, carrots, and celery. Replace the lid and cook on High Pressure for 2 minutes more.
- When the second cook time 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 lid. Remove and discard the bay leaves.
- In a small bowl, whisk the flour and cold water until smooth. Add 1 cup hot broth to the flour mixture and stir to combine. Add the slurry to the pot.
- Select Sauté and bring the sauce to a boil, stirring constantly until it thickens. Stir in the corn and peas. Season with additional salt and pepper to taste.
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 use a frozen mixed vegetable medley with carrots, peas, and corn. I'd add about 2 cups. Use a 12 minute cook time and a 10 minute natural pressure release, then finish with a quick pressure release.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 702Total Fat: 28gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 131mgSodium: 604mgCarbohydrates: 68gFiber: 8gSugar: 8gProtein: 47g
Nutrition information is calculated by Nutritionix and may not always be accurate.
Looking for more pressure cooker comfort foods to fend of the winter blues?
If you like mushrooms, you 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 made with white wine, heavy cream, and mushroom stock.
Shepherd’s Pie is another meat-and-potatoes food I love in the winter time. I often use ground beef since it’s inexpensive and I generally have it on hand.
My Beef Stroganoff uses inexpensive round steak to create a flavorful gravy that I’ll serve over egg noodles or mashed potatoes.
Think you hate meatloaf? Then you haven’t tried my BBQ Bacon Meatloaf. Even my pickiest eaters will ask for seconds on this one. (I recently cooked it in the pressure cooker and finished it on the smoker—it was awesome!)
New to using pressure pot. Made the Beef stew this evening. It was delicious. Did use garlic, salt and pepper at end.
Will make this again. Husband loved it. Thank you for posting this recipe.
During winter months, I love to find different soup/stew recipes to make ahead of time, and freeze. Pressure pot made it so much quicker than the old fashion way. I think it tasted better too. Quick and easy, This one is a keeper.
I done your cheesecake recipe too. Wow, it was perfect. Dinner and dessert can’t ask for anything more.
Hi Sharion – sounds like you’re off to a great start! Glad it was a hit. I’ve got a great soup section https://www.pressurecookingtoday.com/category/soup/ and I think they taste better made in the pressure cooker too.
I have never use a pressure cooker as yet. My husband had purchase an large pressure cooker for the stove but not used…. I would like to try using this for Your Beef stew. Since I will be using an older method. What hints do you have?
Hi Maureen – practice bringing your stove top pressure cooker to pressure with just water in the pot. https://www.pressurecookingtoday.com/instant-pot-water-test/ Then when you are comfortable adjusting the heat to maintain pressure, then you can cook the stew. Since the cook time is relatively short, you shouldn’t need to make any changes. Just start the time when the pressure cooker is at pressure.
I was really sceptical how good this would be compared to a slow cooked stew. But at the end of a workday I managed to make this within a bit over an hour and my husband and I were impressed with how good it was. Thank you! I’ll make sure to check out more recipes on your site. 🙂
Thanks Todd! I made it again last week. It really is delicious! Enjoy!
i followed the cook times but 2mins didn’t soften my potatoes at all
Are you sure it came to pressure the second time? How big were your potatoes? What type of potatoes did you use? Did you pressure cook them again for a little longer?
I had to add garlic and about 6cloves of it also I used cornflour instead of all purpose! I added mushrooms and vegeta and boom was epic! Had it with mash potato instead of putting potato’s in it! Pressure cooked the chuck steak and everything else for 40mins and wow melt in the mouth beef
Thanks for sharing your tweaks Rebecaa. So glad you loved it.
Which meat cut is best for beef stew? I’m cooking right now and it’s been few hours and my meat still hard to chew and I’m looking for tender cut possibly! Getting my meat from local farm who asks me to name cut I’m interested in and lbs.
Hi Lori – you want a fatty cut of meat like chuck https://www.seriouseats.com/best-cut-beef-stew-braise You want to avoid lean cuts of meat.
This was delicious! I substututed dried thyme for the parsley and green beans instead of corn. It took a long time to make so I might just bring it to pressure once next time for a little longer.
Thanks Autumn! Those sound like tasty changes.
I made this today and it was wonderful. Loved it. I will definitely make this again. Thanks for the recipe!
Thanks Jim! Glad it was a hit.
I do love the stew, and I think beef stew is one of my top five dinners of all time.
But I don’t like peas or corn in stew, I thought that was more for soup. So I just made the stew with carrots and potatoes, onions and celery.
Still learning to use the pressure cooker!
Sounds delicious! Have fun!
I made this recipe tonight. It was absolutely delicious. I only encountered one issue. I used cubed fresh russet potatoes and they completely disintegrated. What can I do differently?
Hi Marsha – glad you enjoyed the stew! Did you add the potatoes in step 6 or did you add them when you pressure cooked the beef in step 4? How small did you cut your potatoes?
Hi. I added them at step 6 for the 2 minutes. I cut them about the size of a new potato.
Did your PC have a hard time coming to pressure the second time? If they weren’t cut small, 2 minutes shouldn’t have been too long but you could try reducing the time to 1 minute next time.
It did have a hard time coming to pressure because i didn’t reset the plug. I’m a rookie and it was my first time using it.
Well if your stew was delicious, it sounds like you’re off to a great start.
I make this time and time again. I do add some wine that I freeze from leftover bottles after dinner parties. I also change the parsley for rosemary and oregano. My final touch is while the vegetables are cooking for the final 2 minutes, I saute whatever mushrooms I have with garlic and chilli flakes to punch this recipe to the level I roll at. Thank you so much for perfecting the base recipe so that I can have some fun adding some flavours to layer it the way I like it. This is always a huge hit for anyone I serve it to. Hard to believe that you get such a beefy flavour in such a short cooking time. Blows away the long-form beef stew recipes I used to make in the oven.
What a great way to change it up. Thanks for sharing Michael! Glad to hear you love the recipe.
What a clever idea for collecting leftover wine. Often there will be a bit of wine left over in a bottle I have and I never knew what to do with it. Now I do.
I don’t have frozen vegetable
Hi Taylor – you can omit the frozen corn and peas, or add well-drained canned vegetables, or if you have fresh, add them and cook them with the potatoes and carrots.
I would like to add pumpkin, do I add it at the same time as the other vegetables? Thanks 🙂
Hi Janine – I haven’t tried it but I would add cubed pumpkin at the same time as the other vegetables. Enjoy!
Made this with chuck. After browning, deglazed pan with almost a full bottle of very dry white wine. It’s all I had and the flavor and color turned out perfectly. Used old school pressure cooker and only needed 35 min for 4lb of beef. Off pressure, I put the veggies in on low simmer, mushrooms first. They seem to take forever. I pulled out a cup of the broth, let it cool, and mixed in a heaping tablespoon of flour, and let it sit while I worked the veggies into the pot. The second the cool flour slurry hit the simmering pot, it bloomed and thickened gorgeously. I didn’t need all the slurry, don’t be tempted to over thicken. Big hit for Saturday night supper.
Also, I find that potatoes cooked in liquid tend to disintegrate. I nuke or steam them separately.
Thanks for sharing your tips. Glad it was a big hit!
If I want to substitute butternut squash for potatoes, how long do I need to pressure cook?
Instead of potatoes, I would like to use butternut squash. Will I have to pressure cook longer than
the 2 minutes?
Hi Sharon – diced sweet potato should have the same cook time.
What is a good wine ,When do you add it ,and how much of the wine use for this recipe?( the beef stew) I would love to make this! It sounds so good 💕
Hi Melissa – a good wine is one that you would drink, zinfandel is a good choice for stew, not a cooking wine that you find with the groceries. Add the wine in step 3 to deglaze the pan instead of the beef broth, about 1 cup of wine. Then add the beef broth and continue with the recipe as written.
Regarding cooking wine — DO NOT USE IT! Cooking experts (and no I don’t claim to be one – I’m just sharing what the experts say) all say do not use cooking wine. Why? Because cooking wine always contains salt. Many very inexpensive regular wines are available wherever you purchase wine. You don’t need to purchase an expensive wine at all. Typically the experts say “don’t use a wine for cooking that you wouldn’t drink.” I’m not a wine expert so that gives me a lot of leeway 🙂. If I’m making something like this beef stew of Barbara’s, I’ll often plan to serve it with a nice red wine – often a Cabernet Sauvignon but not always. I’ll just pour out the amount of wine the recipe calls for and save the rest to serve with dinner.
Today was a chilly, rainy, fall stew comfort food kinda day. I looked up recipes for a cock pot. But it was 2pm. And those recipes call for a 12hr cook time. So I looked up ones for my pressure cooker. I chose this one. And all I can say is it was delicious! So flavorful. And hearty. Thank you for sharing this on the web. This will be my go to stew recipe from now on.
Thanks Scott – perfect choice for a chilly fall day.
Traditionally I like to make dumplings our beef stew. Since using the instant pot for making stew I have been transferring the cooked stew into a pot on the stove, thickening there gravy and then making the dumplings on top of hot stew. My dumpling instructions are cooked 10 minutes uncovered then 10 minutes covered. If I wanted to use the instant pot for this step what settings would suggest? (I don’t have a low setting, only high)
Hi Jeanne – I haven’t done dumplings in the pressure cooker, but it is popular with chicken. Here’s two chicken and dumpling recipes https://www.pressurecookrecipes.com/instant-pot-chicken-and-dumplings/ or https://www.simplyhappyfoodie.com/instant-pot-chicken-dumplings/ You could combine with the beef stew. Just cook the beef and then when you add the vegetables add the dumplings too and see how you like it.
Ten minutes in the instapot and the beef was still tough. Instapot suggest 40 minutes for 2 lbs of beef stew.
Hi Anthony – the cook time for beef is determined by the thickness of the meat and how tender the meat is to begin with. With something like stew meat, how many pounds of meat you’re cooking is not very important; it’s the thickness/size and tenderness of the beef. The Instant Pot cook time chart is not helpful when it says a per lb. cook time for stew meat. You would not want to cook stew meat for 40 minutes. The overall cook time for the beef in this recipe is more than 10 minutes because you’ll cook it again with the vegetables, but if your beef wasn’t tender you should definitely cook it a little longer, perhaps another 5 minutes would have been just right.
This stew was really delicious. It is nice to finally have a good place to go to find good recipes for the instant pot. Thanks for sharing! I am going to use this recipe again.
So nice to hear – thanks McKay! Have fun 🙂
McKay (I love that name), the website, Pressure Cooking Today is indeed a good place to find good recipes. In fact I think it’s the best and most helpful pressure cooking website on the Internet. Whenever I’m looking for a certain pressure cooking recipe, I check here first to see if Barbara has a recipe for that dish. We’ve tried a number of Barbara’s recipes and they’ve all been very good. There is also a lot of helpful information on the website.
Gm Barbara, I’m making beef stew today for Sunday dinner and I forgot to take out my meat and its rock frozen. Can you give me a step by step recipe for frozen meat or do I use the same recipe and change s couple of things
Hi Ranisha – if you have time, the best way to quickly thaw meat is to put it in a Ziploc bag in cold water in the sink. Change the water every 30 minutes. If your beef is already diced for stew, it will thaw in less than an hour. Frozen meat does not brown well, so I prefer to thaw it first. However, you can cook frozen meat – skip to step 3 and then cook the beef until it’s as tender as you’d like. If it’s frozen diced stew meat, you may not need to add any time unless it’s frozen as a solid block. If it’s a chuck roast, you’ll need to add 5 minutes per pound.
Absolutely delicious. Thank you. Made it using my grandma’s old style pressure cooker and it turned out so yummy. Needed to cook our meat a little longer as suggested before putting veggies in. Thank you again for a wonderful recipe.
Thanks Joy – so nice to hear you enjoyed the stew and that you followed the step to cook the beef a little longer if it isn’t as tender as you’d like at first.
Would you mind helping me to find your videos? You mention in a few of your recipes that you made a video to go with the recipe, but I am not sure where to find the videos. Thank you!
Hi Janet – thanks for asking about the videos. Do you typically visit my site on a desktop computer or your mobile? It can sometimes take just a little while for the video to load, so if all the pictures aren’t showing up in the post yet, wait just a little longer and the video will start playing, it’s usually the second or third picture spot. Once it starts playing, you can scroll down and read the post while the video continues to play. On mobile the video will stay at the top, on the desktop it will play off to the right side.
10 minutes? Then another 2? None of it is cooked? Standing here adding starch to thicken while it boils away but at this rate it wont be ready for another hour?
Hi Steve – It sounds like your pressure cooker may not be cooking properly. I recommend you do a water test and make sure it’s functioning properly https://www.pressurecookingtoday.com/instant-pot-water-test/ Also, don’t move on to the next step if what you cooked in the step isn’t cooked. If your meat isn’t tender after cooking it for 10 minutes, then cook it longer before adding the vegetables, etc.
Favorite winter time comfort food? Shrimp & crab gumbo.
I am picking your Beef Stew recipe for my first time using the pressure cooker. Wish me luck! Thank you for posting your recommendations online!
A great pick for a first recipe Jenny – Enjoy!
I’m def gonna try this… Just 2 questions. Will this make meat almost like a shredded beef and do the vegis(potatoes and carrots) come out really soft, not mushy but soft?
Hi Steve – yes, the meat is very tender, so tender it would shred easily if you wanted. The veggies come out soft but not mushy, that’s why I add the veggies later instead of all at once because I do not like mushy veggies.
How long could the stew be kept in a refrigerator and reheated?
Three or four days – if you want to keep it any longer than that, I would freeze it.
Making this for dinner tonight. When browning the beef stew meat can you add garlic powder, onion powder, or Montreal type seasoning?
You can use those seasonings with no problem, just be sure and deglaze the bottom of the pot well so nothing is on the bottom. Avoid adding flour to the meat before browing, because that can cause a layer to thicken on the bottom and cause problems.
Thank you! This beef stew recipe is delicious!! Will be making more of your recipes for sure!!
In response to the person who asked about dumplings…I put mine in when I added the veg..cooked as your instructions for 2 mins…they were about the size of a lindt chocolate ball….then put onto airfry for a min (using ninja foodie) just to crisp the top off which is how my son likes them
Great tips – thanks for sharing Annette!
So good and perfect for fall weather! I’m super picky about fat and gristle in meat, so I’m always wary of beef recipes. I’ve had good luck with a “top round London broil” cut from my local Winco, so I used that. I omitted the tomatoes (beef stew growing up didn’t have tomatoes, and I was trying to be similar). I also don’t have frozen corn and didn’t want to deal with half a can, so I skipped that as well. And last, but not least, I prefer to use cornstarch to thicken, and I had to use 5-6 tablespoons to get it nice and thick. Super tasty and husband approved!
Glad it was a hit. Thanks Amber!
Amber you noted that you didn’t want to deal with half a can of corn so you skipped that. You could have added the whole can to the stew and it wouldn’t have caused any problems.
Thinking to purchase the Instant Pot Nova Plus, 6 quart, and looking at your Beef and Vegetable Stew receipe. Are your receipes for 6 or 8 quart pressure cookers? If for 8 quarts, how would the receipes be adjusted? Eager to start!
Hi Jean – the Nova Plus is a great choice. All my recipes are created using a 6 quart pressure cooker.
Early in this week I attempted the short ribs – which by the way yall. IT’S AMAZING!!! Today I attempted this recipe which was also AMAZING!! Thank you so very much for posting this recipe! It was simple and super flavorful. As someone who can’t cook.. It feels amazing thst my finished bowl looks almost as good as yours. THANK YOU THANK YOU THANK YOU!!!!!
That’s awesome – thanks Lisa! I’m sure it’s just the start of many great meals.
This is a delicious recipe, but with the browning of the meat in the beginning and the thickening in the end, prep and cook time was much longer than described.
Hi Hank – how long to you estimate it took you?
When cooking wild game like moose or venison, it’s often a challenge to find different recipes that appeal to the entire family. Made this tonight to rave reviews with moose stew meat (soaked overnight in milk): the flavors were amazing and the meat tender enough to fall apart with a fork. Only thing I added was Worcestershire sauce when simmering at the end. Thanks for a great recipe! Shared it with my entire family!
That’s great – thanks for sharing your tips Steffanie!
This was a delicious recipe and will be a repeat in the fall/winter. I did have to up my cook time for the potatoes/carrots/celery to 4 minutes versus 2. I also added more salt, pepper, garlic, and onion powder when adding the potatoes and all. Other than that, no changes and excellent!
Thanks for sharing Ashley!
Scan you substitute the chuck roast for stew meat? I have some Costco’s stew meat. Would the cooking time change?
Hi Sue – you can use stew meat instead. I wouldn’t change the time, just check the meat after the first 10 minutes pressure cook time and 5 minutes npr and see if it’s as tender as you’d like.
This is exactly the warm up our house needed!
I made this stew yesterday and I can most sincerely say it’s the BEST beef stew I’ve ever eaten!! Great recipe and I used an Instant Pot. THANKS!
So hearty and comforting! Can’t go wrong making this.
The best recipe for a cold winter night. So heartwarming.
This looks yummy, I can’t wait to try it.
Have you ever used crockpot liners. They are so convenient but I am not sure if they can be used in IP
You can use them in the pressure cooker if you’re using the slow cooker feature, but not when you’re pressure cooking. Enjoy!
It’s definitely beef stew weather here this weekend….a bowl of that would be perfect after snow clean up.
I can remember cooking stew on the stove top low and slow for hours to get the meat tender…no more of that! I love using the pressure cooker for dishes like this….I think it makes stews even more delicious.
Favorite comfort foods in the cold winter months? Growing up with my Italian grandmother living with us…I loved meatball and sausage over polenta-that was, and still is, comfort food for me. Soups are also top on my list-a bowl of homemade soup with homemade rolls alongside warms us right up. If I asked Bob what his favorite winter food is, he’d say “Macaroni and Cheese”…that’s his answer every time I ask him….winter OR summer. 🙂
Not used to Tomatoes in stew Only used 1 can Way too overpowering
I always use tomatoes; however, I use whole tomatoes. I use a wooden spoon or knife to cut them into bite size pieces. It is not overpowering and adds a new layer of flavor.
Dave, if you don’t care for tomatoes in your stew you don’t have to add them. Since they add more liquid, I’d add additional beef broth to make up for the liquid in the tomatoes.
My Elite Platinum pressure cooker does not have the High setting. I have the Soup&Stew setting. I browned the meet (1lb). How long do I set it on with browned meat and veggies?
Hi Jeanetta – I would use the soup/stew button and cook it for 16 minutes.
This is a great recipe that I make often. It’s one of my go-to choices if I am making freezer meals for a friend’s who just had a baby or is sick. Today I was making a batch for a friend who just had surgery and I realized after I already started that I was out of canned diced tomatoes. I substituted one big can (28 oz) of canned crushed tomatoes and it came out even better!! I didn’t even have to thicken it with the cornstarch at the end. I may make it this way from now on!
Thanks for sharing Ashley – sounds like a great addition.
Just made this for the family. Yummy, my husband loved it. I choose not to add 2 tblsp. cornstarch and
1/3 cup cold water at the end but I did add celery and a McCormick’s slow cooker beef stew season package in the beginning of pressure cooking. We served over wide no egg noodles.
I’m enjoying your blog. Just made this tonight. I replaced some of the liquids with red wine and added some dried herbs. Served with garlic bread. It was a big hit even with the kids. Thanks!
Thanks Carmen! With winter right around the corner, we’ll all be whipping up lots of stews. Glad you family enjoyed it.
I always feel so at home with warm stew and crusty bread or rolls.
That stew looks like my mom’s used to with the green beans. Yum!
Winnie there’s no reason you couldn’t add green beans to this stew if you want it to be more like your mom made it.
I’ve had a pressure cooker for almost a year…. Now that cool weather is here I need to get it back out. I’m still learning.. (we cook outside in the summer) Love the beef stew recipe!
Thanks Katie – I like to cook outside in the summer too. Although lots of people like to use their pressure cooker more in the summer so they don’t heat up the house with the oven.
Barbara – Thanks so much for featuring my beef stew recipe! Using the pressure cooker makes it quick and easy enough for even a week night meal. I hope others will enjoy it as much as we do.
Thanks Lana for sharing it – I’m looking forward to trying it.