Description
A basic pressure cooker beef stew with new potatoes and carrots. It is ready in a little over an hour, but tastes like it simmered all afternoon.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 5 pounds of beef chuck, trimmed and cut into 1 1/2 inch cubes
- 1 tablespoon kosher salt
- 2 medium onions, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced or pressed through a garlic press
- 2 tablespoons tomato paste
- Leaves from 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ cup red wine
- 1 cup chicken stock (preferably homemade)
- 15 oz can diced tomatoes
- 1 pound carrots, peeled and cut into 3 inch lengths
- 1 ½ pounds new potatoes, scrubbed
- 1 teaspoon fresh ground black pepper
Instructions
- Sear the beef in batches: Season the beef with 1 tablespoon salt. Heat 1 tablespoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering. (Use sauté mode - high in an Instant Pot.) Brown the beef in 2 to 3 batches, depending on the size of your pot - don’t crowd the pot, or the beef will steam instead of browning. Sear the beef on the bottom until well browned, about 3 minutes a batch, then remove to a bowl and sear the next batch. Once all the beef is browned, pour off all but 1 tablespoon of the oil and fat in the cooker.
- Sauté the aromatics: Add the onion, celery, garlic, tomato paste, and thyme to the pot. Sprinkle with 1 teaspoon of kosher salt. Sauté until the onions soften and the tomato paste starts to darken, about 5 minutes. Add the red wine to the pot, bring to a simmer, and scrape the bottom of the pot to loosen any browned bits. Scrape well - you want to make sure any stuck bits of tomato paste or onion are loose, or you may get a burn warning from your Instant Pot.
- Everything into the pot: Stir in the chicken stock, then the beef and any beef juices from the bowl. Pour the tomatoes on top, but don’t stir. Put a steamer basket on top of everything in the pot and put the potatoes and carrots in the steamer basket.
- Pressure cook the stew for 25 minutes with a 15-minute Natural Release: Lock the lid on the pot. Pressure cook on high pressure for 25 minutes in an Instant Pot or other electric pressure cooker, or for 20 minutes in a stovetop pressure cooker. let the pressure to come down naturally for at least 15 minutes, then quick release any pressure left in the pot.
- Serve: Carefully lift the steamer basket of potatoes and carrots out of the pot, cut the potatoes in half, and then stir the carrots and potatoes back into the stew. Stir in the fresh ground black pepper. Serve, and enjoy!
Equipment
Buy Now → Notes
Cooking in a 6 quart pressure cooker? Cut back to 3 pounds of beef and 3/4 pound of potatoes, leave all the other ingredients as they are.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Sunday dinner
- Method: Pressure Cooker
- Cuisine: American