Pressure Cooker Beef Stew Recipe

I used this recipe as the basis but I changed/added several things. I dredged the meat in seasoned flour before browning and I used beef broth insead of bouillon. I also added 3 whole cloves of garlic, fresh ground pepper and salt to taste, and 2 teaspoons of Worcheshire. I cooked all this for 10 minutes, cooled it down and added the potatoes and some green peas. I then cooked it for another 10 minutes. I think I cooked it too high toward the end because it began to burn slightly, but it did not affect the taste. It was delicious and fast.

This isn’t the first time I’ve made beef stew in a pressure cooker but it’s been a while. My other pressure cooker died and I wasn’t going to replace it. I couldn’t stand it anymore. I missed my pressure cooker! I really missed making my own sauerkraut and faster corned beef. So, I got another one. I took into consideration some of the changes other people made. To my stew I added celery, garlic, green peas, tomato paste, a splash of red wine, and used beef broth instead of bullion and water. All these additions I had on hand. I cooked the potatoes with the stew of course. I thought it rather odd to cook them separately. The meat portion I cooked for 15 minutes, cooled the cooker, and added potatoes, celery, and carrots. Cooked another 10 minutes. Cooled again and added peas and flour (not corn starch) to thicken. It’s pretty much how I would make it if I hadn’t used a pressure cooker only that takes a lot longer!

This is a perfectly acceptable beef stew that does cook up very nice with very tender beef in a fraction of the time it would take to cook on the stove top, but it is very basic so it's perfect for those that like simple. I did not cook this in a traditional pressure cooker as the recipe is written, but cooked it in my Instant Pot Pressure cooker. Here's what I did: I seasoned the beef with salt and pepper and browned the beef on sauté. Added the liquid (I used Better than Bouillon mixed into warm water) and scraped the bottom of the pan, then added the vegetables (potatoes, carrots, and onions) and cooked on HIGH pressure for 30 minutes with a 10 minute natural release followed by a quick release. I did not cook the potatoes separately as this recipe was written. I added them with the carrots and onions. The vegetables and the meat were perfect and the potatoes still kept their shape. The end result was a bit bland for my tastes. I think the broth could benefit from a bit of tomato paste, garlic, bay leaf, and/or thyme, fresh ground black pepper and some fresh parsley at the end or as a garnish.

I did not have beef bouillon, nor I had beef broth. This is what I did: I condimented the beef cubes with salt,pepper, cumin, oregano,basil and garlic powder. I browned the beef in a frying pan. Once it was ready, I moved it to the pressure cooker. I used the steak juices left in the frying pan to create my own broth, by adding 2 cups of water, 1 chicken bouillon, pepper, Worcester shire sauce, red wine and some soy sauce. I boiled all those ingredients for a minute. It tasted just like beef broth. Once that was ready, I sautéed the onions with the beef in the pressure cooker. Then added the broth I made, and the carrots. Put the lid on and cooked it for 10 minutes. After 10 minutes, added the potatoes and some green onions. Back on the fire with the lid on for another 10 minutes. Once it cooled down, and it was safe, I removed the lid. It smelled amazing! At this point added the corn startch and brought it to a boil for a minute. Everything was cooked to perfection. It was delicious!!!! Thank you for a simple recipe, and for the suggestions other people offered.

Excellent, simple, fast to make recipe. I made two changes. 1. I could not find corn starch where I am located. Used one heaped tablespoon of corn flour which thickened the mixture perfectly 2. I prefer to steam vegetables, less loss of nutrients (and it's also faster); so the diced & sliced potatoes & carrots were steamed then added with the bouillon cubes mix & corn flour. Added half a teaspoon of Himalayan pink salt. Final dish tasted great. Lots of smiles. Comfort food was mentioned by my friends. I will definitely be making this again.

Incredibly bland. Very tender way of cooking stew meat but added dry thyme, garlic, tomato paste, more bouillon cubes and a half cup of red wine before it had some real flavor. Thickened with a flour slurry, rather than cornstarch. Cooked quartered potatoes in the finished product rather than a separate pan.

Very tasty. My husband and toddler like it a lot. I added the potatoes in last 5 minutes of pressure cooker and it was great! I also coated with flour before browning, 2tps. Worcheshire and 1tbs. tomato paste. Yum. I also added mushrooms and celery during final cooking. Froze the extra for our little one. Will do this again.

I did change step 5. Instead of corn starch I made a gravy seperately using 1/3 cup butter, 1/3 cup flour, and the broth that came from the meat. Then added to the pot and added the potatoes and stirred. It was great!

This is the 2nd time I make this, everyone in my family likes it, I also browned the meat in seasoned flour and added crushed garlic 3 or 4 cloves, then after browning I added 1 14 1/2 oz. Can of beef broth, 1/2 cup of water, 1tbsp worchestire, 1 tbsp of red wine vinegar,diced carrots, cooked for 10 minutes. Added potatoes and peas, celery and checked sauce for taste, cooked another 10 minutes! Delicious!

This was awesome! I almost forgot how pressure cooker was so beneficial!! It makes tough meat so tender and flavorful!! I boiled potatoes and added to the stew and they all tasted awesome. I also cut beef in mouthful pieces, salt and pepper the meat first. Then sprinkle flour over the pieces and brown them. After adding the liquid it should start simmering. Then make sure to remove the brown foam on top. This is important. It will make your stew tastes a lot better. Once foams are removed then you put the lid on and let the pressure cooker work for you! Flavor was far better than the crockpot! I also added a little bit of red wine and beef broth.

Not bad for a few ingredients as it calls for. I would use it in a pinch. I agree that it should be dressed up some with bay leaves, pepper corns and red wine and additional veggies like mushrooms and peas. I also agree that perhaps the carrots get added 10 minutes in to the pressure cooking length of 20 minutes. It's a GF recipe which is a good thing for celiac.

Pressure cooker style! Ya YA. I added 2 BAY LEAVES to make it the way mom did way back when. Glad to cook potatoes separately because I found a great deal on stew meat, nearly 4 lb for $20, and that almost filed my pot. I used flour for the slurry, and chicken broth for the liquid (what was in the pantry). Meat is SO tender. Terrific recipe! Thanks!!

Very easy to do, and delicious!

Can’t stop thinking about it!

I guess your mother's culture and ethnicity is not from the U.S.A. Otherwise, she was feeding you with Gerber puree, or give you an instant microwavable Mac and Cheese, or fish crackers. I love to read that the beef stew recipe reminds you home. Most americans think that small children, or infants do not need a hearty meal. Thus, they feed their children with pre-packaged microwavable harmful food that is full of sodium and preservatives, or just snacks, which lack nutrients and protein. Very lazy and sad! And they wonder why their children do not do good at school or lack intelligence! Well, they need to start feeding their kids with real food instead of junk!

Added Celery, bay leaves, fresh rosemary, vegetable stock, fresh garlic and tomato paste with a splash of red wine. If you don't have celery I highly recommend using celery salt because it has an amazing and deep flavour without having the stringy texture of the celery in the stew.

Added ginger and garlic as well as home made tomato sauce. Enhanced veggies with corn and mushrooms.

I’m a fan of cooking stews so this was a bit of a disappointment. This recipe did not spell out directions well enough so some parts were confusing and had me lost. In the end, the stew was flavorless, I had to tweak the recipe to add more spices for flavor.

I followed recipe exactly and it was very tasty. My p.c. doesn't have the l-m-h settings so I just used my Sear/Saute function and then set it to the Stew setting and adjusted the time. Very satisfied with this recipe.

Not bad for a few ingredients as it calls for. I would use it in a pinch. I agree that it should be dressed up some with bay leaves, pepper corns and red wine and additional veggies like mushrooms and peas. I also agree that perhaps the carrots get added 10 minutes in to the pressure cooking length of 20 minutes. It's a GF recipe which is a good thing for celiac.