How to Make Beef Stew – Beef Stew Recipe Using a Pressure Cooker

Easy beef stew recipe

This amazingly easy beef stew pressure cooker recipe stew will save you over 2.5 hours in cook time when compared to a beef stew crock pot recipe!  This is one of our favorite quick and easy dinner recipes.  I am getting hungry just writing about it.

"Talk of joy: there may be things better than beef stew and baked potatoes and home-made bread - there may be." - David Gayson, American Journalist, 1870-1946

More than just a delicious and hearty combination of ingredients, homemade beef stew brings back memories of family and my childhood. There we were standing in line next to the slow cooker, bowl in hand, eagerly awaiting mother's declaration that it's ready. Outside snow drifts against the doorway and we hoped, we prayed, that the wind would keep blowing and the snow would keep falling, piling, drifting just deep enough to cancel school in the morning....

How to Make Beef Stew

What follows is a tried-and-true traditional complete yet completely adaptable pressure cooker beef stew recipe that in our opinion is better in 30 minutes than what used to take over 3 hours following a beef stew crock pot recipe.. If you have kids, call them in to help wash the vegetables. If you have a spouse or companion, get them in the kitchen to help cut up the meat or brown the onions. There's only one thing that could make this recipe better, and that's involving those special people around you. Call everyone in from the mine, wash'em up, sit'em down. Let's eat.

You load sixteen tons, what do you get?
Another day older and deeper in debt.
Saint Peter, don't you call me, 'cause I can't go;
I owe my soul to the company store.

View our beef stew recipe video below:

More pressure cooker recipes can be found on our Youtube Channel.

Beef Stew Recipe: ~15 Minutes in your Pressure Cooker

Ingredients:

Meat
1 & 1/2 pounds stew beef

Vegetables
1 small onion minced, plus 2 cut medium onions
2 cubed potatoes
1 small carrot minced, plus 3 sliced carrots
half stalk celery minced, plus 2 1/2 sliced celery stalks

Seasonings
1 bay leaf
1 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon salt
½ teaspoon pepper

Last but not least...
½ cup flour
4 cups beef broth
2 cups water
2 tablespoons oil

Directions

Prepare the vegetables by washing (we leave them unpeeled) and cubing or slicing to the desired thickness.

chopped vegetables

chopped fresh vegetables

To prep the beef for browning begin by defrosting the meat (if necessary) and cutting about 1-inch size pieces. Prepare a ziploc bag with flour, salt, and pepper adding the meat and shaking until coated.

Add the oil to the pressure cooker and bring the heat to medium. Add the coated beef pieces when the oil is hot and cook until slightly brown on all sides. This will only take a minute or two.

When browned remove the meat and set it aside on a plate with a paper towel.

browned beef from pressure cooker

Cooked onions, time to deglaze

With the meat out of the way you now have plenty of room to cook the minced vegetables.  Heat them until they are translucent and maybe a little browned, about 3 minutes. Next add a little bit of the beef broth to deglaze the pan, making sure to scrape up all the brown bits from the bottom as best you can. Of course you will leave these in... So delicious.

pressure cooker browned onions

The pressure cooker indicated 15psi by releasing a small steady amount of steam.

Add the meat back to the pressure cooker, along with the rest of the broth and two cups of water. Top with bay leaf and the herbs.

Lock the pressure cooker lid in place, and set to high heat until 15 psi has been reached signified by a steady flow of steam from your pressure cooker regulator. When reached immediately lower the temperature to the lowest setting that will maintain pressure (for us that is medium-low) and start the timer for 12 minutes.

pressure cooker steady steam

Pressure cooker steady steam

After 12 minutes use the quick release method to lower pressure without lowering the temperature of the food too much.
When the pressure cooker has signaled that it has depressurized and has allowed you to unlock it, open the lid carefully place it aside.

Add the rest of the ingredients: the larger pieces of potatoes, carrots, onions and celery.

Add the vegetables

Add the vegetables

Replace and lock the lid and bring the pressure cooker back to pressure on high heat. When 15psi has been reached, again lower the heat to maintain pressure. Cook for 4 minutes.

After 4 minutes turn off the heat entirely and allow the pressure cooker to cool using the natural release method - this takes about 10 minutes.

While this is cooling you can get everything cleaned up.

To thicken if needed: Mix 2 tablespoons flour with some water and more salt and pepper in a separate measuring cup or bowl. Wisk in this mixture in to thicken the broth. You can then let the pot simmer for a little while to thicken further, or add more flour/water mixture as needed.

And there you have it. Delicious, hearty, and soul warming easy beef stew made in 30 minutes.

easy-beef-stew

Delicious easy beef stew

Makes enough for 6 bowls.

Time saved by using a pressure cooker: 2.5 hours

Learn more about the history of stew, including what primitive tribes used to boil as a prelude to mating rituals on Wikipedia's Beef Stew page.

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How to Make Beef Stew - Beef Stew Recipe Using a Pressure Cooker, 4.9 out of 10 based on 109 ratings


Thanks for reading.

"I was 32 when I started cooking; up until then, I just ate." ~Julia Child  
Why learn pressure cooking?
It's 7 pm. The end of the work day stomach rumbles...

In one hand, a take out menu. In the other hand, the refrigerator door...its contents staring back almost as blankly as we are towards them. We want a homemade meal, but also want something quick and simple to make.
1. Simple and quick recipes requiring basic skills to become proficient in the kitchen.
2. Quality ingredients, not necessarily 100% organic, but meals without artificials and chemistry class additives.
3. To understand more of the story of our food and take small steps towards self-reliance.

It's true, there are many benefits to pressure cooking: the time savings, the taste, a small step towards self-reliance, sustainability... but the real benefit is in what we learn as we redefine our relationship with food. Good food can be fast. Good food can be easy.

Pressure Cooker Diaries: Leslie
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{ 9 comments… read them below or add one }

zerodtkjoe October 20, 2010 at 5:12 am

Thanks for the info

Alice Lover August 29, 2011 at 9:03 am

Best. beef. stew. EVER. You are the cooking God! I love this website. I am a registered dietitian and I find myself bringing up your website on my cellphone to show to friends, relatives, and clients.

Leslie September 1, 2011 at 4:25 pm

Thank you so much!

Rick November 4, 2011 at 8:41 pm

I’ve cooked with a pressure cooker for a few years now and I will never make another stew without one.

The pressure drives all the flavors of the mirepoix into the meat and vegetables. And yeah, in a fraction of the time.

Thanks for posting your recipe!

Leslie November 8, 2011 at 7:29 pm

Thanks for your comment Rick. We absolutely love this recipe and you are right about the flavors from the veggies and meat. It just doesn’t get much better. Strangely looking forward to a snowy winter with lots of hot beef stew.

Kait December 28, 2011 at 11:16 pm

Thanks for the recipe. I had never used a pressure cooker before, but owned one. I decided to try this recipe as my first attempt at pressure cooking. My cooker does not have a quick release, and I didn’t have any carrots or celery so I used only stew meat, onions and potatoes. I simply turned off the heat after 12 minutes. The flavor was wonderful and I appreciate the easy to follow recipe. This turned out so great I’m looking for more recipes. Thank you!

Leslie December 29, 2011 at 2:19 pm

@Kait – one of my favorite parts about this recipe is how versatile it is. We’ve made it with all sorts of vegetables, and it always comes out great. Glad to hear yours was a success too!

Greg Segur July 22, 2012 at 7:51 pm

Good job!

kim November 13, 2012 at 9:29 pm

I love your recipe. I hate onions however so I replaced them with garlic & added some red wine too. Oh and mushrooms too, as my husband loves them. Its on the last 4 minute cooking cycle now and it smells freaking fantabulous! Thanks for a great recipe, doll!

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