This beef stew was made for us when we were just infants, my mother used to put it in the blender for us as babies. To this day it reminds me of home. The pressure cooker makes the meat fall apart tender and cooks up in 20 minutes.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.

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  • Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.

  • Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.

  • When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.

  • Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.

Nutrition Facts

487 calories; protein 25.6g 51% DV; carbohydrates 42.4g 14% DV; fat 23.8g 37% DV; cholesterol 76mg 25% DV; sodium 900.4mg 36% DV. Full Nutrition
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Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2006
I used this recipe as the basis but I changed/added several things. I dredged the meat in seasoned flour before browning and I used beef broth insead of bouillon. I also added 3 whole cloves of garlic, fresh ground pepper and salt to taste, and 2 teaspoons of Worcheshire. I cooked all this for 10 minutes, cooled it down and added the potatoes and some green peas. I then cooked it for another 10 minutes. I think I cooked it too high toward the end because it began to burn slightly, but it did not affect the taste. It was delicious and fast. Read More
(273)

Most helpful critical review

Rating: 3 stars
09/22/2004
Followed the recipe as is. It was okay but next time I'll add more veggies to the mix and some black peppercorn. Read More
(14)
135 Ratings
  • 5 star values: 89
  • 4 star values: 35
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
10/07/2006
I used this recipe as the basis but I changed/added several things. I dredged the meat in seasoned flour before browning and I used beef broth insead of bouillon. I also added 3 whole cloves of garlic, fresh ground pepper and salt to taste, and 2 teaspoons of Worcheshire. I cooked all this for 10 minutes, cooled it down and added the potatoes and some green peas. I then cooked it for another 10 minutes. I think I cooked it too high toward the end because it began to burn slightly, but it did not affect the taste. It was delicious and fast. Read More
(273)
Rating: 4 stars
08/03/2007
Cooking with a pressure cooker is a lost art. I never see anyone using one anymore - it's a shame. People don't know what they are missing out on! The ultimate fast food when rich, hearty beef stew takes only 30 minutes from beginning to end! I use a similar basic recipe such as this, but add a TBS of tomato paste to the beef broth base. I don't use bouillian because of the salt factor. I don't bother to parboil potatoes and add the carrots and taters at the last 5 minutes of cooking. Comes out perfect every time. If you par boil the potatoes it removes the "stick to your ribs" factor that's so devine about stew! Try the School Lunchroom Rolls recipe on this website with this stew. VERY nice together and oh, such sweet memories! Read More
(202)
Rating: 4 stars
03/10/2006
This stew was very good. I made a few changes to suit our tastes. I added a can of diced tomatoes and a can of mixed veggies. I poured the tomatoes on top of the stew since tomatoes tend to scorch if mixed in. I also cooked the potatoes with the stew instead of in another pot. I cooked the stew at high pressure for 10 minutes and then added the potatoes and let them cook the remaining 10 minutes in the broth. Read More
(153)
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Rating: 5 stars
12/18/2006
Excellent stew recipe.. I have tried a couple and this one is the best yet. I added a few chopped celery stalks a large clove of garlic and a dash of red wine vinegar. A taste sensation! Read More
(58)
Rating: 4 stars
04/17/2008
I forgot to put stew in the crock pot, so used pressure cooker to make dinner in time. May never go back again! Used ratio of 1# beef/1# carrots/3 large potatoes. Cooked 10 min, added potatoes, cooked another 10 min. Also added a couple of shakes of Montreal Seasoning. Read More
(44)
Rating: 5 stars
01/04/2010
I like it. It's very similar to my Dad's recipe. I coated the beef with seasoned flour before browning it. I also used two cups of beef broth instead of the water and bullion cubes and cooked the potatoes with the meat, carrots and onion. I also put three bay leaves on top of everything... Read More
(43)
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Rating: 4 stars
11/25/2004
To add to this recipe feel free to add as many vegitables as you'd like peas are a nice addition some people add turnips...to your own taste this recipe as it is is a good base beef stew recipe to be adjusted to your tastes. Read More
(38)
Rating: 4 stars
09/14/2011
I enjoyed this recipe and followed others' advice. I dredged the meat in flour with spices, then browned it, removed it, and fried an onion, plus a bell pepper and some garlic. I threw in a carrot, the meat, water, a bit of Worcestershire, and bouillon, then cooked under pressure for 10 minutes. The carrots were already done at that point, so next time I'll throw them in with the potatoes. After the ten minutes, I added 4 potatoes, 1 big sweet potato, a large zucchini, and a bit more water and cooked under pressure for another ten minutes. Finally, I removed some of the liquid and mixed it with some corn starch to thicken. I served it with homemade whole wheat bread, and it was a hit. Thanks for a simple, adaptable recipe! Read More
(36)
Rating: 5 stars
05/09/2011
This is the 2nd time I make this everyone in my family likes it I also browned the meat in seasoned flour and added crushed garlic 3 or 4 cloves then after browning I added 1 14 1/2 oz. Can of beef broth 1/2 cup of water 1tbsp worchestire 1 tbsp of red wine vinegar diced carrots cooked for 10 minutes. Added potatoes and peas celery and checked sauce for taste cooked another 10 minutes! Delicious! Read More
(24)
Rating: 3 stars
09/22/2004
Followed the recipe as is. It was okay but next time I'll add more veggies to the mix and some black peppercorn. Read More
(14)
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