My mother used to make beef stew in a pressure cooker at least once a week. I crave it all the time and have doctored up the flavor so it's no longer just 'meat and potatoes' tasting.

Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
15 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste.

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  • Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar.

  • Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.

  • Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.

Nutrition Facts

535 calories; protein 33.4g 67% DV; carbohydrates 65.2g 21% DV; fat 15.7g 24% DV; cholesterol 74.9mg 25% DV; sodium 557.3mg 22% DV. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/15/2013
Just made this tonight and was fabulous. A few changes like most cooks - omitted the sugar, added 3 stalks of celery, cut in 2 inch segments and didn't coat the meat with flour. Because I had almost double the meat, I browned the beef in divided batches, then added everything else. My 6 qt pot was pretty full so had to remove some liquid to leave the required 1/3 space at the top. ( Very important!) Also thickened mine with cornstarch. All minor changes. Very nice beef stew recipe that went from conception to table in 1 hour! Love it! Read More
(20)
31 Ratings
  • 5 star values: 26
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/15/2013
Just made this tonight and was fabulous. A few changes like most cooks - omitted the sugar, added 3 stalks of celery, cut in 2 inch segments and didn't coat the meat with flour. Because I had almost double the meat, I browned the beef in divided batches, then added everything else. My 6 qt pot was pretty full so had to remove some liquid to leave the required 1/3 space at the top. ( Very important!) Also thickened mine with cornstarch. All minor changes. Very nice beef stew recipe that went from conception to table in 1 hour! Love it! Read More
(20)
Rating: 5 stars
05/01/2013
Easy fast and tasty! Read More
(12)
Rating: 5 stars
01/19/2015
Thanks Kelly!... With our changes to meet our tastes this is the best beef stew I've ever enjoyed to date! and we are in our fifties We made this particular recipe tonight for supper with the following changes: - substituted beef broth for water and bouillon = more hearty flavor profile and less salt - added 1 3/4 cups of Cotes-Du-Rhone red wine into pot (moderately dry great body excellent with beef) it makes the broth robust and hearty in its flavor!... - cooked onions in pot with broth wine 3/4" pieces of celery garlic and herbs - after setting aside the browned beef added mushrooms to skillet with butter to saute' / deglaze = a better "earthy" flavor component and great with red wine! Of course the wine alcohol cooks out with the wine adding to the hearty flavor profile and leaving just a small wine flavor that only is identified as a final flavor note in each spoonful. This recipe is now the base recipe for our future beef stews. Future versions will include: - adding corn and green beans(consider deleting celery to control liquids)etc.; for variation at times. (also are excellent versions of a beef stew) Read More
(10)
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Rating: 5 stars
02/10/2015
Great recipe. The only change I made was using beef broth instead of water. Read More
(2)
Rating: 5 stars
05/22/2015
This has become a requested meal in our house. Read More
(2)
Rating: 5 stars
11/16/2014
My boyfriend and I absolutely loved this recipe. I made this for the first time and using pressure cooker for the first time. I had double the meat so I doubled the flour added Worcestershire sauce and liquid smoke while it was frying. I added an extra cup of water an extra bay leaf 2 extra potatoes 5 stalks of celery and it seemed like a ton of salt! Read More
(1)
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Rating: 5 stars
12/31/2017
Very good recipe that can be easily modified per the chef's taste and ingredients on hand. I dropped the sugar and flour. The resulting broth was thinner which is how I like it. I would not use bullion cubes but the low-sodium beef broth in a carton. This time I was out so substituted 2 cups of red wine. Was out of parsley. Used an entire 1 lb. bag of baby carrots; think it was a little more than 2 cups. Added 1 peeled and cubed rutabaga. Turned out great and in record time! Read More
(1)
Rating: 4 stars
01/27/2017
We enjoy this stew and like most reviews I did make a few changes. I seasoned the flour with salt and pepper before dredging the meat. I don't usually have bouillon on hand so I used beef broth and also added two stalks of celery hearts. I didn't have baby carrots so I used four large carrots that I left large as we like our veggies a little crisper. I will probably make this again but would sub summer savory for the basil for a more traditional stew. Read More
(1)
Rating: 5 stars
01/06/2017
Double the ingredients for a bigger family and it turned out great. I did do the liquid and seasoning heating in a pot on the stove and then transferred to the preasure cooker. Read More
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