Hearty Pressure Cooker Beef Stew

Ingredients

• 2 tablespoons olive oil
• 2 pounds beef chuck, cut into 1-inch cubes
• Salt and freshly ground black pepper
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 cup red wine (optional)
• 4 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 3 carrots, peeled and sliced into 1-inch pieces
• 3 potatoes, peeled and cut into 1-inch cubes
• 1 cup frozen peas
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free option)
• 2 tablespoons water
• Chopped fresh parsley for garnish

Instructions

1. Season the beef cubes generously with salt and pepper.
2. Heat the olive oil in the pressure cooker over medium-high heat. Add the beef in batches, being careful not to overcrowd the pot, and brown them on all sides. Transfer the browned beef to a plate and set aside.
3. Add the onions to the pressure cooker and sauté until they are translucent, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the tomato paste and cook for 2 minutes.
5. If using wine, pour it into the pressure cooker and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce by half.
6. Return the beef to the pot along with the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Secure the lid of the pressure cooker, making sure the valve is in the sealing position.
7. Cook on high pressure for 35 minutes. When the time is up, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
8. Carefully remove the lid and add the carrots and potatoes. Secure the lid back onto the pressure cooker and cook on high pressure for an additional 10 minutes.
9. While the stew is cooking a second time, mix the flour and water in a small bowl to create a slurry.
10. After the second cooking cycle, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
11. Open the lid and set the pressure cooker back to the sauté setting. Stir in the frozen peas and the flour slurry to thicken the stew. Cook for about 5 minutes, or until the stew reaches your desired consistency.
12. Discard the bay leaves and check the seasoning, adjusting with more salt and pepper if necessary.
13. Serve hot, garnished with chopped parsley.

Notes

• Red wine adds depth to the stew but can be omitted for a broth-only version which is just as tasty.
• Be careful when releasing pressure from the cooker to avoid steam burns.
• For a thicker stew, use more flour or cornstarch.
• This recipe can be adapted for slow cookers or traditional stovetop cooking, though cooking times will vary.

Enjoy your delicious and comforting pressure cooker beef stew!

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