Kelly's Pressure Cooker Beef Stew Recipe

I just made this dish tonight and it was absolutely amazing! Like many cooks, I made a few adjustments - I skipped the sugar, added 3 stalks of celery cut into 2-inch pieces, and didn't coat the meat with flour. Since I had almost double the amount of meat, I browned it in two batches before adding everything else to the pot. I had to remove some liquid to ensure there was enough space at the top of my 6-quart pot. I thickened the stew with cornstarch, which worked perfectly. These were all minor tweaks to a fantastic beef stew recipe that went from prep to table in just 1 hour! I love it!

Thank you, Kelly! With our personalized modifications, this is hands down the best beef stew I've ever had. My partner and I, both in our fifties, savored every bite of it. For dinner tonight, we tweaked the recipe in the following ways: - Swapped water and bouillon for beef broth, resulting in a richer flavor with less sodium. - Poured in 1 3/4 cups of Cotes-Du-Rhone red wine, which added a robust and hearty depth to the broth. - Cooked onions, celery, garlic, and herbs in the pot along with the broth and wine. - After browning the beef, we sautéed mushrooms in butter for a more earthy note, enhanced by the red wine infusion. The alcohol from the wine cooked off, leaving behind a subtle wine essence that complemented the dish beautifully. This revamped recipe has become our go-to for beef stews, and we're already planning future variations. We're thinking of adding corn, green beans, and possibly omitting celery for better liquid control, as we continue to experiment with this stellar dish.

I had a great experience using this product in my small stovetop pressure cooker (Bella brand). Even though I added ingredients up to the recommended 2/3 capacity, it worked perfectly. I included 8oz of quartered white mushrooms, 1 cup of 1/2" chopped celery, and 2 tablespoons of cooking sherry.

I absolutely loved this dish! I used my Instant Pot to make it, and it turned out incredibly flavorful. The meat was melt-in-your-mouth tender, and the vegetables were cooked to perfection. I decided to throw in some portabella mushrooms that I had on hand, and although the broth was a bit thin for my family's taste, I easily thickened it up with a simple flour and water mixture. There wasn't a single bite left, and my entire family agreed that this recipe is a definite keeper.

I doubled the ingredients to make a larger portion for my family, and the results were fantastic. I first heated the liquid and seasonings in a pot on the stove, and then transferred everything to the pressure cooker.

I have tried making this recipe multiple times, but I recommend using less potato. Unfortunately, my most recent attempt was not successful. I used a new Instant Pot, and encountered an issue where the message "Burn" appeared on the display and the lid would not seal properly. After doing some research, I discovered that newer Instant Pots are more sensitive to liquid levels, and the amount of liquid in this recipe is not sufficient for these models. With my original LUX model, I never experienced any problems like this.

This dish was absolutely fantastic! I had never thought to include basil or parsley in a stew, but I was pleasantly surprised by how well they complemented the flavors. Using flour to brown the meat was a unique touch that really enhanced the overall taste of the stew. I will definitely be adding this recipe to my regular cooking rotation. Thank you for sharing such a wonderful recipe!

Delicious meal, the whole family enjoyed it.