You will love having a bowl of this delicious and nourishing pressure cooker beef stew! Made with stewing beef cubes, potatoes, frozen vegetables, and red wine, this is a recipe you will keep going back to!
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why you will love this recipe
- ❤️flavorful and nutritious.
- ❤️easy to make and family-friendly.
- ❤️It is versatile! Because it uses frozen veggies, you can use veggies of your choice all year round!
- ❤️It is great for meal prep.
ingredient notes
- stewing beef cubes - you can also opt for chuck roast, brisket, or round roast cut into cubes.
- salt and pepper to taste.
- olive oil.
- onion and minced garlic.
- potatoes and carrots - do not chop them too small, otherwise they will turn mushy during pressure cooking.
- red wine.
- canned tomatoes and tomato paste.
- brown sugar (optional)
- beef stock or broth.
- frozen vegetables - with the exception of tubers, feel free to use your favourite frozen vegetables.
- cornstarch and water - for thickening the beef stew.
- parsley (or your favorite chopped herbs) - to garnish the stew.
what type of potatoes to use
The best potatoes for making pressure cooker beef stew are those that hold their shape and don't disintegrate easily during the long cooking process.
Varieties like Yukon Golds or red potatoes are excellent choices because they have a waxy texture and a moderate amount of starch, which helps them maintain their form while still absorbing the flavors of the stew.
Avoid using russet potatoes as they tend to fall apart more easily due to their higher starch content. Other varieties you can use include:-
- Fingerling potatoes.
- New potatoes.
- White potatoes.
- Purple potatoes
- Baby potatoes - these can be added whole or halved.
serving your beef stew
This beef and vegetable stew is a meal on it's own, but you can always enjoy it with these tasty sides:-
- Garlic bread.
- Seasoned rice.
- Yellow rice.
- Instant Pot Basmati Rice.
- Sandwich bread.
- Dinner rolls.
- Cornbread muffins.
- Baguette.
useful tips
- After browning the meat, use a bit of broth or wine to scrape off the brown bits from the bottom of the pot to prevent getting a burn signal and add depth to the stew's flavor.
- Feel free to use any type of canned tomatoes. If opting for whole canned tomatoes, smooth out any lumps with the back of a wooden spoon after the pressure cooking is complete.
- Brown sugar is optional but it helps cut out the acidity from the tomatoes, tomato paste, and red wine.
- We add the frozen veggies towards the end of cooking, to prevent them from overcooking.
- Taste and adjust the seasoning with salt and pepper after the stew is fully cooked to ensure the flavors are balanced.
more beef recipes to love!
don't miss out on these pressure cooker recipes!
- Ninja Foodi Rice
- Instant Pot Peanut Butter Cheesecake
- Instant Pot Lamb Stew
- Instant Pot Honey Mustard Chicken
- Instant Pot Spaghetti
- Instant Pot Mashed Cauliflower
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📖 Recipe
Pressure Cooker Beef Stew
You will love having a bowl of this delicious and nourishing pressure cooker beef stew!
Video
Equipment
Ingredients
- 500 -700 g beef stewing cubes (approximately 1 lb - 1.5 lbs)
- ½-1 teaspoon salt (to taste)
- ½ teaspoon black pepper
- 2 tablespoon cooking oil
- 1 small yellow onion (chopped)
- 2-3 cloves garlic (minced)
- 1 cup beef stock (to deglaze the pot)
- 4 medium-sized potatoes cut into large chunks
- 2 carrots peeled, and sliced into chunks
- ⅓ cup red wine
- 1 can canned tomatoes (14.5 oz or 411g) - see notes
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar - see notes (optional)
- 2 cups beef broth (or stock)
- 1-2 teaspoon cornstarch
- 1-2 teaspoon water
- chopped parsley to garnish (optional)
Instructions
- Season the beef stewing cubes with salt and pepper.
- Heat cooking oil using the saute function of your Instant Pot or Pressure Cooker, then brown the meat on both sides. Set this aside.
- Saute onion and garlic until translucent. Deglaze the pot with beef stock, scraping up any bits stuck to the bottom.
- Return the beef to the pot then add the potatoes and carrots. Stir to combine.
- Add red wine, canned tomatoes, brown sugar, (if using), and tomato paste.
- Without stirring, top with beef broth (or stock). Close the pressure cooking lid, place the valve in the sealing position, and pressure cook on high for 35 minutes.
- Once the cooking time is over, allow for a 10-minute natural pressure release (NPR).
- Mix cornstarch and cold water in a small bowl to make a slurry. Stir this into the stew to thicken. Add the frozen vegetables at this point and stir to combine.
- Let cook on the saute function for 5 minutes or until the frozen vegetables are cooked.
- Check and adjust the seasoning, ladle into bowls, garnish with chopped parsley, and serve.
Notes
- Feel free to use any canned tomatoes; if opting for whole canned tomatoes, smooth out any lumps with the back of a wooden spoon after the pressure cooking is complete.
- Brown sugar helps cut out the acidity from the tomatoes, tomato paste, and red wine.
- I used my Ninja Foodi multi-cooker to make this recipe, but it can be made using the Instant Pot, or any electric pressure cooker.
Nutrition
Calories: 315kcalCarbohydrates: 43gProtein: 17gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 688mgPotassium: 1534mgFiber: 6gSugar: 8gVitamin A: 4307IUVitamin C: 45mgCalcium: 77mgIron: 4mg
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