Pressure-Cooker Beef Stew

Name: Pressure-Cooker Beef Stew
Prep time: 15 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: European
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound beef stew meat (chuck), cut into ½-inch pieces; ½ teaspoon salt; ½ teaspoon ground black pepper; 2 tablespoons tomato paste; 1 large onion, chopped; 8 ounces button or cremini mushrooms, quartered; ½ cup dry red wine; 1½ cups low-sodium beef broth; 2 medium carrots, peeled and cut into 1-inch pieces; 1 turnip, peeled and cut into 1-inch pieces; 1-2 fresh thyme sprigs; 2 tablespoons cornstarch; ¼ cup chopped fresh parsley, for garnish (optional)

Recipe GLPR5caa3454af33d8

European

Main Course

70 min

415 cal

Servings: 4

Instant Pot

Stovetop

A classic French-inspired beef stew made quickly in a pressure cooker. Tender chunks of beef chuck are braised with mushrooms, root vegetables, and aromatic herbs in a rich wine and broth sauce. This rustic comfort dish is ready in about an hour and perfect for weeknight dinners.

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Ingredients

2 tablespoons extra-virgin olive oil

1 pound beef stew meat (chuck), cut into ½-inch pieces

½ teaspoon salt

½ teaspoon ground black pepper

2 tablespoons tomato paste

1 large onion, chopped

8 ounces button or cremini mushrooms, quartered

½ cup dry red wine

1½ cups low-sodium beef broth

2 medium carrots, peeled and cut into 1-inch pieces

1 turnip, peeled and cut into 1-inch pieces

1-2 fresh thyme sprigs

2 tablespoons cornstarch

¼ cup chopped fresh parsley, for garnish (optional)

Directions

Set your pressure cooker to the sauté function. Heat the olive oil in the pot until shimmering. Season the beef pieces evenly with salt and black pepper. Working in batches, brown the beef on all sides (approximately 2–3 minutes per batch). Transfer the browned beef to a clean plate.
Add the chopped onion to the hot pot and sauté for 2–3 minutes until softened and fragrant. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
Pour in the dry red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for 1–2 minutes to reduce slightly and cook off the raw alcohol.
Return the browned beef to the pot. Add the beef broth, mushrooms, carrots, turnip, and thyme sprigs. Stir well to combine.
Close the pressure cooker lid and set it to high pressure for 25 minutes. Once the cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully vent any remaining steam.
Open the lid and remove the thyme sprigs. In a small bowl, mix the cornstarch with 3 tablespoons of cold water to form a smooth slurry. Switch the pressure cooker to sauté mode and slowly whisk the cornstarch mixture into the stew, stirring constantly for 1–2 minutes until the sauce thickens. The internal temperature of the beef should be at least 160°F or tender enough to break apart easily with a fork.
Taste and adjust seasoning with additional salt and pepper if needed. Ladle the stew into serving bowls and garnish with fresh parsley if desired. Serve hot.

Comments

Grocery List Plus Editorial Staff4

This stew delivers solid value for Charlotte shoppers: all ingredients are standard stocks at Harris Teeter, Food Lion, Kroger, and Walmart, with no special trips required. At roughly $2 to $2.50 per serving, it's reasonable for a beef dish, though the chuck and wine push the cost moderately high for weeknight cooking. The 70-minute stated time is honest for a pressure cooker, including prep and searing, though home cooks unused to pressure cooking may add 10 minutes to get comfortable with the method. It reheats beautifully and makes solid leftovers, though the turnip—a North Carolina crop—is less familiar to many home cooks than potatoes would be, making this a solid but not distinctive choice for the region.