This tasty beef stew is cooked quickly and easily in a pressure cooker to ensure a deeply satisfying meal. By first browning the meat and adding layers of flavor with onions, tomato paste, red wine, and soy sauce, we create a rich and savory base. The addition of thick-cut carrots and potatoes ensures they hold up well under pressure, with a finishing touch of fresh parsley to brighten the dish.
Utilizing a pressure cooker ensures the beef becomes tender much faster than traditional stovetop methods. The high heat and sealed environment concentrate the flavors, resulting in a stew with a rich, long-simmered taste. The combination of soy sauce and red wine adds depth while complementing the natural richness of the meat. Whether you’re making a quick weekday dinner or entertaining guests, this recipe is reliable, effortless, and guaranteed to provide comfort and warmth. It’s the perfect fast version of a traditional beef stew.
Hearty Pressure Cooker Beef Stew
Ingredients
Instructions
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Pat the beef dry with paper towels, then season generously with salt and pepper.
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Heat 1 tablespoon of the oil in the pressure cooker over medium-high heat. Working in batches, add the beef in a single layer and brown on all sides, about 8–10 minutes per batch. Add more oil as needed between batches. Once all of the beef is browned, transfer it to a bowl and set aside.
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Add the onions to the empty pot and cook, stirring often, until softened and beginning to brown, about 5 minutes. Add the anchovies, if using, and sauté for another 60 seconds. Stir in the tomato paste, thyme, and flour. Cook for 1 minute to remove the raw taste of the flour.
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Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 1 minute.
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Stir in the beef broth, soy sauce, potatoes, carrots, and bay leaves. Return the browned beef and any accumulated juices to the pot, stirring to combine.
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Lock the lid in place and bring the pressure cooker up to high pressure. Once it reaches pressure, reduce the heat to maintain pressure and cook for 25 minutes.
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Turn off the heat and let the pressure release naturally for 15 minutes. After that, carefully release any remaining pressure manually, keeping your face and hands away from the steam.
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Open the lid, remove the bay leaves, and skim off any visible fat from the surface. Stir in the chopped parsley and let the stew sit for 5 minutes before serving. Taste and adjust seasoning with salt and pepper as needed.
