Pressure Cooker Beef Stew with Mushrooms recipe. A hearty beef stew, ready in about an hour from the pressure cooker.
- 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
- 1/2 cup red wine
- 1 cup chicken stock (preferably homemade)
- 15 oz can diced tomatoes
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 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.
- Category: Pressure Cooker
- Cuisine: American