Why You’ll Love This Pressure Cooker Beef Stew Recipe
You’ll absolutely adore this Pressure Cooker Beef Stew recipe because it combines rich flavors and tender meat in a fraction of the time it usually takes.
I love how the pressure cooker intensifies the taste, making every bite a burst of savory goodness. Plus, it’s incredibly easy to prepare—just sauté, mix, and let the cooker do its magic.
In about 30 minutes, you can serve a hearty meal that warms the soul. Whether it’s a chilly evening or a gathering, this stew impresses everyone.
Trust me, once you try it, it’ll become a go-to favorite in your kitchen!
Ingredients of Pressure Cooker Beef Stew
When you’re ready to whip up a delicious Pressure Cooker Beef Stew, you’ll want to gather all your ingredients before diving in. Having everything prepped and ready makes the cooking process smoother and, let’s be honest, a whole lot more enjoyable.
Plus, there’s something about a well-stocked kitchen that just feels right. You know what I mean? So, let’s take a look at what you need to create this mouthwatering dish.
- 2 1/4 lbs chuck roast, cut into large cubes
- 2 small red potatoes, cut into large cubes (about 3 inches long)
- 2 medium carrots, cut into chunky disks
- 2 stalks celery, cut into chunks
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic, minced
- 1/4 cup red wine
- 1 to 1 1/4 cup beef stock
- 1 tablespoon balsamic vinegar
- 4 tablespoons olive oil
- 1/2 sweet onion, cubed
- 2 bay leaves
- 3/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
Now, a couple of things to keep in mind when it comes to these ingredients. First off, don’t skimp on the chuck roast; it’s the star of the show, and you want it to shine. Choosing good quality beef will make a world of difference in flavor and tenderness.
And those spices? They might look like a lot, but they combine to create Emeril’s Essence, which is like the secret sauce for seasoning your stew. You can prepare it ahead of time, so it’s ready when you are.
Oh, and if you’re feeling adventurous, swap the red wine for a splash of your favorite beer or even a bit of apple cider for a unique twist. Just remember, cooking should be fun, so don’t stress too much about sticking to the recipe; it’s all about what makes your taste buds happy.
How to Make Pressure Cooker Beef Stew
Alright, let’s plunge into making that delectable Pressure Cooker Beef Stew. First things first, grab your 2 1/4 lbs of chuck roast and cut it into large cubes. You want them to be about 1 1/2 inches thick—big enough to hold their own but small enough to cook through nicely. Now, don’t be shy; trim off any excess fat so you’re left with the good stuff.
Once that’s done, dredge each piece of meat in a mixture of 2 tablespoons of all-purpose flour and Emeril’s Essence (that magical spice blend we talked about). Make sure each cube is coated well, and then set them aside on a large platter.
Next, it’s time to get cooking. Heat your pressure cooker over medium heat and add 2 tablespoons of olive oil. When it’s hot—like, “I could sauté some onions right now” hot—toss in half of your meat cubes. Don’t crowd the pan; give them space to brown beautifully. You’re looking for about 3 to 4 minutes on each side.
Once browned, transfer the meat to a dinner plate and repeat with the remaining cubes. It’s like a meat dance party, and you want everyone to have room to groove. After the last batch, reduce the heat to medium-low and deglaze the pan with 1/4 cup of stock and 1 tablespoon of balsamic vinegar. Scrape up all those tasty brown bits stuck to the bottom—flavor town, here we come!
Now, toss in your chopped veggies: 2 medium carrots, 2 stalks of celery, and 1/2 a sweet onion. Add in 1 teaspoon of minced garlic, along with 1/4 teaspoon of salt and pepper. Stir it up and let it cook for about 3 minutes until they start to soften.
Then, remove about half the veggies and set them aside on your second dinner plate. Wipe down the edges of your pressure cooker—you want it nice and clean for the next step. Add your reserved meat back to the pot along with 2 bay leaves, 1/4 cup of red wine, and the remaining beef stock (aim for 1 to 1 1/4 cups). Mix everything together, seal the lid on the pressure cooker, and crank the heat to high.
Once it reaches full pressure, reduce the heat and let it simmer for 20 minutes. While that’s cooking, grab your 2 small red potatoes and slice them up so they’re ready to go. When the timer goes off, carefully release the pressure using the cold water method and then add those potatoes and the reserved veggies back in.
Stir it all together, seal it up again, and bring it back to high pressure for another 10 minutes. After that, you’ll repeat the pressure release, and voilà! You’re left with a steaming pot of beef stew that’s sure to warm your heart and fill your belly.
Now all that’s left is to ladle it into bowls and enjoy, possibly while wearing your favorite cozy socks because let’s be real, who doesn’t love a good stew night?
Pressure Cooker Beef Stew Substitutions & Variations
After whipping up that hearty pressure cooker beef stew, you might find yourself wanting to switch things up a bit.
I love experimenting with different proteins, like chicken or even lentils for a vegetarian version. You can swap out red wine for white or even beer for a unique twist.
If you’re low on veggies, throw in some frozen peas or green beans instead. For a spicy kick, add jalapeños or chili powder.
Don’t forget to play with herbs; fresh rosemary or thyme can elevate the flavor. The possibilities are endless, so have fun and make it your own!
What to Serve with Pressure Cooker Beef Stew
A comforting bowl of pressure cooker beef stew pairs beautifully with a variety of sides that can enhance its rich flavors.
I love serving it with crusty bread or warm dinner rolls to soak up the delicious broth. A light green salad adds a revitalizing crunch, balancing the hearty stew.
Roasted vegetables, like Brussels sprouts or carrots, complement the dish perfectly. If I’m in the mood for something more substantial, creamy mashed potatoes create a delightful combination.
You can also consider serving it with rice for a different twist. These sides elevate the meal and make it truly satisfying!
Additional Tips & Notes
When making pressure cooker beef stew, a few helpful tips can enhance the final dish.
First, don’t skip browning the meat—it adds depth to the flavor.
I suggest prepping your vegetables the night before to save time. You can also make Emeril’s Essence in advance; it really boosts the seasoning.
If you want a thicker stew, feel free to mash some potatoes against the side of the pot after cooking.
Finally, let the stew rest for a few minutes before serving; this allows the flavors to meld beautifully.
Enjoy your delicious creation!