Pressure Cooker Beef Stew

Pressure Cooker Beef Stew

On this busy, here busy week I’m experimenting with new ways to get dinner on the table faster. Or in this case, life lunch into my lunchbox in record time. This beef stew went from fridge to photograph in 45 minutes. Including vegetable washing and chopping. One of the many reasons I love my pressure cooker. That and I never, patient ever remember to soak beans.

I used the pressure cooker because I wanted my stew fast, but this recipe would be equally good cooked in a dutch oven with a little more time. Either way, it’s a simple hearty stew made with flank steak, potatoes, carrots, celery, leeks, garlic, rosemary and wine. Simply season and brown the meat, add the remaining ingredients and walk away. Twenty minutes in the pressure cooker (or 1 hour in dutch oven), and you’ve got a hearty, flavorful and healthy meal.

I’m really not a fan of too many kitchen gadgets, but if you’re thinking about investing in a pressure cooker, I’d highly recommend it. I love the idea of putting everything into a pot and walking away. I also love throwing dried beans, a ham hock, onions and dried chipotle peppers into the cooker for 45 minutes for some of the tastiest beans around.

Pressure Cooker Beef Stew
If you don’t own a pressure cooker, follow the recipe below, but add an extra 20 – 30 minutes cooking time.

1 tbsp. olive oil
1.5 - 2 lbs. flank steak, cubed
1 tbsp. salt
1 tsp. freshly ground pepper

2 celery stalks, thinly sliced
4 carrots, thinly sliced
3 - 4 leeks, washed thoroughly and thinly sliced (white and light green parts only)
5 cloves garlic, minced
1.5 lbs. tiny red potatoes, or fingerlings (or regular potatoes, roughly cut into large cubes)
1 tbsp. tomato paste
3 cups beef stock
1 cup red wine
2 tsp. chopped rosemary leaves
1 tsp. smoked paprika
salt to taste

Place your pressure cooker over medium-high heat. Once it’s hot heat the olive oil. Season the beef with salt and pepper, then brown for 3 – 4 minutes on each side.

Add all of the other ingredients except salt and affix the pressure cooker lid. Once the steam valve locks, cook for 20 – 25 minutes. Remove from heat and let the steam valve come down, then release the pressure. Carefully open the lid, pulling it towards you so that the steam escapes away from your face.

Use a potato masher to mash the stew, breaking up the potatoes and large beef chunks. Taste and add salt if needed. Serve immediately.

Makes 6 – 8 servings.

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  1. I’m tempted to get a pressure cooker, but a little afraid of them. I’ve never actually seen one in action except on Iron Chef! This looks tasty, though…

  2. Thanks so much for the pressure cooker recipe. Please, keep them coming! I just got a new pressure cooker and was at a loss for good recipes, as the ones that came with the pot sounded very blah. Now I can finally bust it out of the box.

  3. Ok. I promise I’ll get and try a pressure cooker. My mom used one all the time when I was little but here’s my deal: I’m afraid they’ll explode. They won’t explode, right? Just tell me they won’t and I’m out the door to get one.
    Also, could you recommend a brand?

  4. Sid Kingfish says:

    I had that same eminent death sort of feeling about pressure cookers as well. The one my mother used when I was growing up was very, very sketchy. Even as a small child I was aware of that, my hand to god I was. However; times change and as fate would have it, my dear mother just kicked-down with a state of the art pressure cooker for Christmas. It is made by Fagor and it lacks all of the industrial accident qualities I remember from my childhood. It is very nicely made, with heavy bottoms in the pots and a latching mechanism that is easy to use. It does rather sound like Chitty Chitty Bang Bang but it seems safe enough. I browned some chicken breasts In garlic and olive oil, then added jalapeños, red onions, bell pepper, a little chicken broth and let her rip for about thirty minutes. The vegetables had turned into a nice reduction and I just shredded the meat into it and gave it a stir. The next week I did pretty much the same thing with a pork tenderloin. Crazy good tacos. If you reheat the final product in a pan it gets that nice lacy browning you see in Carnitas with no lard. Oh and I agree, the recipes in the book do have a school cafeteria/prison chow vibe.

  5. I just got a pressure cooker recently. My chef friend Bren (from FlanBoyantEats) really convinced me. I have used it sparingly but effectively. And yes, it is great for quick beans. No more soaking and cooking for 4 hours.

    I have bookmarked this stew. It’s hard to find a lot of PCer recipes.

  6. Kinda off-topic, but I absolutely adore your tableware! :D

  7. maggie – I grew up with my mom and grandmothers using pressure cookers all the time, so I’m not scared of them. Never saw anything crazy happen with them.

    Ariana – Try beans with a ham hock, dried chiles, stock and mirepoix – DELICIOUS!

    MadBeach – They won’t explode! Actually, my mom says they’ll explode if you put split peas or lentils in them. They cook too fast and clog the steam valve…That’s what I hear. I have the Presto Professional and like it a lot!

    Sid Kingfish – Those recipes sound awesome! I’m trying a pork loin tonight with Indian spices for Indian Pulled Pork Sandwich (hoping to post that tomorrow).

    ovenhaven – Thanks! It’s Crate & Barrel and I think they discontinued it. They also discontinued my fine china. Both are less than 2 years old…what’s up with that?

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  12. i made your recipe for beef stew last night and it was a big hit especially with my 18 month old. he ate 2 bowls! the only thing i changed was that i didnt add red wine. i hate wine so i didnt dare add it. thanks again.

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