I'm exhausted. I had a work call late last night, and I didn't get to bed until after 2 A.M. And I had to be up at 6 this morning to get the kids off to school.
Luckily, the plan for tonight's dinner is beef stew. Simple and straightforward, this is one of my most comforting comfort meals.
If you've made any of my other pressure cooker braise recipes, this is going to look awfully familiar. My braises all follow the same pattern. Brown the meat, saute the aromatics, deglaze the browned bits on the bottom of the pan. Add the meat, some stock, and (in this case) tomatoes. Lock the lid on the pressure cooker, bring to high pressure, cook until the meat is done, then let the pressure come down naturally. Serve with a starch to soak up the liquid.
Now, familiar doesn't mean boring. It may not have the star power of a chili, but a simple beef stew is a classic. Having a rough day? Try this stew. It will bring a smile to your face.
Recipe: Pressure Cooker Beef Stew with Mushrooms
Inspired by: Robert Farrar Capon, The Supper of the Lamb
Video
Pressure Cooker Beef Stew with Mushrooms - Time Lapse [YouTube.com]
Equipment
- 6 quart or larger pressure cooker (I use an Instant Pot electric pressure cooker)
Pressure Cooker Beef Stew with Mushrooms
- Total Time: 1 hour 10 minutes
- Yield: 3 quarts of stew 1x
Description
Pressure Cooker Beef Stew with Mushrooms recipe. A hearty beef stew, ready in about an hour from the pressure cooker.
Ingredients
- 1 teaspoon vegetable oil
- 3 pounds of beef chuck, trimmed and cut into 2 inch cubes
- 2 teaspoons kosher salt
- 2 medium onions, diced
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 3 cloves garlic, minced or pressed through a garlic press
- 2 tablespoons tomato paste
- 8 ounces sliced mushrooms
- 1 teaspoon kosher salt
- ½ cup red wine
- 1 cup chicken stock (preferably homemade)
- 15 oz can diced tomatoes
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
Instructions
- Sear the beef in two batches: Season the beef with 2 teaspoons salt. Heat 1 teaspoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering (Saute mode in my electric pressure cooker). Add half the beef and sear until well browned on one side, about 3 minutes. Remove the browned beef to a bowl. Add the rest of the beef to the pot, and sear until browned on one side, about 3 more minutes. Move the second batch into to the bowl.
- Saute the aromatics: Add the onion, celery, carrot, garlic, tomato paste, and mushrooms to the pot. Sprinkle with 1 teaspoon salt. Saute for 8 minutes, or until the onions are softened. Add the red wine to the pot, bring to a simmer, and scrape the bottom of the pot to loosen any browned bits from the bottom. Stir in the beef and any juices in the bowl, the chicken stock, and the tomatoes. Float the thyme sprigs on top of everything.
- Pressure cook the stew: Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 30 minutes in an electric PC, 25 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. Unlock the pressure cooker lid and discard the thyme sprig. Taste for seasoning, and add more salt and some fresh ground black pepper to the stew if necessary. Serve.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Pressure Cooker
- Cuisine: American
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Notes
- Serve the stew with a starch to soak up the juices - I went with risotto, but use your favorite.
- Don't have a pressure cooker? No worries. Use a heavy bottomed dutch oven with a lid, and increase the amount of chicken stock to 2 cups. Follow the instructions right up until "lock the lid". Then, instead of pressure cooking, bring the pot to a boil, and cover with the lid. Move the pot to a preheated 350*F oven and bake for 2 hours, until the beef is tender.
What do you think? Questions? Other ideas? Leave them in the comments section below.
Related Posts:
Click here for my other rotisserie recipes.
Adapted from:
Pressure Cooker Beef Shank Osso Bucco
Pressure Cooker Short Ribs with Mexican Flavors
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Lucinda says
Do you have a non alcoholic substitute for the red wine?
Mike Vrobel says
Use more chicken stock.
Stacy K says
How many servings does this make?
Mike V says
That depends on your serving size - it makes about 3 quarts of stew.
Diane C says
I have two Instant Pots. I made a double batch and cooked half under pressure and half in slow cooker mode. Both were delicious!
Mike says
Do you are anyone have any conversions for substituting mushroom powder for the actual mushrooms for those that like the flavor of the mushrooms but not the texture.
Mike says
I ended up just throwing the mushrooms in a food processor for a few seconds to chop them up and then made the recipe as described (actually a half portion by using half of everything -- including liquids).
This came out incredible. Has a wonderfully complex flavor with the wine and mushrooms.
If I had to do it again I would do the beef and aromatics in a large frypan instead of the instant pot as my beef seemed to steam more than brown. (it is just 1 extra dish).