Hearty Pressure Cooker Beef Stew

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.

Prep Time 1 hr

Cook Time 30 mins

Total Time 1 hr 30 mins

Cooking Method: Pressure Cooking

Cuisine: American

Courses: Dinner

Difficulty: Intermediate

Servings: 6

Ingredients

3 pounds 3 Beef stew meat, trimmed and cut into 1- to 1½-inch chunks
Salt and black pepper, to taste
2 tablespoons Vegetable oil
2 medium Onions, finely chopped
2 tablespoons Tomato paste
1 tablespoon Fresh thyme (or 1 teaspoon dried thyme)
¼ cup All-purpose flour
½ cup Dry red wine
2 cups Beef broth
1 pounds 1½ Red potatoes, cut into 1-inch pieces
1 pound 1 Carrots, peeled and cut into 1-inch pieces
1 tablespoon Soy sauce
2 Bay leaves
¼ cup Fresh parsley, chopped
½ tablespoon anchovy paste, optional

Instructions

1
Pat the beef dry with paper towels, then season generously with salt and pepper.
2
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.
3
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.
4
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 1 minute.
5
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.
6
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.
7
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.
8
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.

Keywords: beef, stew, burgundy, bourguignon, hearty, comfort