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    Hearty Pressure-Cooked Beef and Vegetable Stew

    clock-icon115 minutes
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    Pixicook editorial team

    A rich and comforting stew made with tender beef, hearty vegetables, and a deeply flavorful broth.

    Ingredients for Hearty Pressure-Cooked Beef and Vegetable Stew

    units in
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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Low Sodium Chicken Stock, homemade or store-bought

    cups

    Substitute chevron-down

    Powdered Unflavored Gelatin

    0 oz

    Substitute chevron-down

    Tomato Paste

    0 oz

    Substitute chevron-down

    Soy Sauce

    tablespoons

    Substitute chevron-down

    Anchovy Fillets, oil- or salt-packed, rinsed

    each

    Substitute chevron-down

    Worcestershire Sauce

    tablespoons

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Boneless Beef Chuck Roast, cut into 3 steaks

    0 lb

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    White Button Mushrooms, quartered

    0 oz

    Substitute chevron-down

    Medium carrots, 2 left whole, 2 cut into bite-size pieces

    0 oz

    Substitute chevron-down

    Pearl Onions, thawed if frozen, peeled if fresh

    0 oz

    Substitute chevron-down

    Large Yellow Onion, unpeeled, split in half

    0 oz

    Substitute chevron-down

    Small Ribs Celery

    0 oz

    Substitute chevron-down

    Medium Cloves Garlic, unpeeled

    each

    Substitute chevron-down

    Sherry, dry vermouth, or red wine

    cups

    Substitute chevron-down

    Flour

    0 oz

    Substitute chevron-down

    Bay Leaves

    each

    Substitute chevron-down

    Thyme Sprigs

    each

    Substitute chevron-down

    Yukon Gold Potatoes, peeled and cubed

    0 lb

    Substitute chevron-down

    Frozen Peas

    0 oz

    Substitute chevron-down

    How to Make Hearty Pressure-Cooked Beef and Vegetable Stew

    1. Prepare the stock mixture

    In a blender, combine the chicken stock, gelatin, tomato paste, soy sauce, anchovy fillets or fish sauce, and Worcestershire sauce. Blend until the mixture is smooth and homogeneous.

    2. Heat the vegetable oil

    Next, heat the vegetable oil in your pressure cooker over medium-high heat. Season the beef generously with kosher salt and freshly ground black pepper, then add it to the cooker. Let it cook until well browned on two sides, which should take about 10 minutes.

    3. Brown the mushrooms

    Add the quartered mushrooms to the pressure cooker and cook them for about 6 minutes, stirring occasionally, until they begin to release their moisture and brown slightly.

    4. Add carrots and pearl onions

    Stir in the bite-size carrot pieces and pearl onions, cooking for a few minutes until they start to soften.

    5. Add whole vegetables

    Add the halved yellow onion, whole carrots, celery ribs, and garlic cloves to the pot. Cook these vegetables, turning occasionally, for about 4 minutes until they get a bit of color.

    6. Deglaze with sherry

    Pour in the sherry, dry vermouth, or red wine, scraping up any browned bits stuck to the bottom of the pot. Allow the liquid to reduce for about 3 minutes.

    7. Prepare the beef

    Cut the seared beef into 1.5- to 2-inch chunks and toss them with the flour.

    8. Add beef and stock mixture

    Add the beef chunks back into the pressure cooker along with the blended stock mixture, bay leaves, and thyme sprigs. Seal the pressure cooker and bring it to high pressure. Cook for 30 minutes, then release the pressure.

    9. Discard vegetables

    Carefully fish out and discard the carrot, celery, thyme, bay leaves, onion, and garlic.

    10. Add potatoes

    Add the cubed potatoes, along with the sautéed mushrooms, pearl onions, and bite-size carrot pieces. Reseal the pressure cooker and cook for an additional 15 minutes before releasing the pressure again.

    11. Finish and serve

    Finally, stir in the peas and adjust the seasoning with kosher salt and freshly ground black pepper to taste. Serve the stew immediately, or let it cool and store it in the refrigerator for up to 5 days. Reheat before serving.

    Variations

    Vegetable Variations

    Root change . Use parsnips or turnips instead of or in addition to carrots for a different kind of sweetness and bite. Mushroom mix . Incorporate a variety of mushrooms like shiitake, cremini, or porcini for an earthy flavor.

    Finishing Touches

    Fresh herbs . Garnish with chopped fresh parsley, dill, or cilantro before serving for a burst of freshness. Citrus zest . Add lemon or orange zest at the end for a bright note that cuts through the richness.

    Spice Adjustments

    Warm spices . Introduce a pinch of cinnamon, a touch of allspice, and some nutmeg to give the stew a warm, aromatic depth. Smoky heat . Add a teaspoon of smoked paprika or a chipotle pepper in adobo sauce to infuse the stew with a smoky, spicy kick.

    Aromatic Adjustments

    Garlic shift . Roast a whole head of garlic and squeeze the soft cloves into the stew for a milder, sweeter garlic taste. Onion variety . Replace yellow onions with shallots or leeks for a more delicate onion flavor.

    Herb Variations

    Mediterranean flair . Add a bouquet garni of fresh rosemary, thyme, and oregano for a Provençal touch. British twist . Incorporate a sprig of fresh mint or some dried mint along with the traditional thyme for a subtle change reminiscent of British stews.

    Pitfalls and tips

    Choose the Right Cut of Beef

    Opt for chuck roast, beef shank, or short ribs to ensure a tender stew with rich flavor.

    Deglazing is Key

    Use red wine, beef broth, or water to scrape up the browned bits after searing and sautéing.

    Sear the Beef Properly

    Brown the beef in batches to develop a deep, savory fond on the pot's bottom.

    Adjust Seasonings at the End

    After pressure cooking, taste and adjust salt, pepper, or add a splash of acid if needed.

    Layer the Flavors

    Begin by sautéing onions, garlic, and hearty herbs before adding the meat back to the pot.


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