Quick Beef Stew in the Pressure Cooker

    Quick Beef Stew in the Pressure Cooker

    (102)
    43saves
    35min


    87 people made this

    Cooking this beef stew in the pressure cooker makes the meat fall-apart tender in just 20 minutes. Serve with bread and a salad.

    Ingredients
    Serves: 8 

    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 1 kg beef stewing meat (skirt steak, chuck steak), cubed
    • 1 cup (250ml) beef stock
    • 1 cup (250ml) water
    • 5 carrots, peeled and diced
    • 2 teaspoons salt, or to taste
    • 8 medium baking potatoes, peeled and diced
    • 2 teaspoons cornflour

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.
    2. Stir in the stock, water, carrots and salt, 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.
    3. Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to the 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.
    4. When the 20 minutes are up, release the pressure from the cooker according to the manufacturer's instructions.
    5. Remove the lid, and place the pot over medium heat. Bring to the boil. Stir the cornflour into a small amount of cold water until dissolved. 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.
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    Reviews and Ratings
    Global Ratings:
    (102)

    Reviews in English (98)

    by
    225

    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.  -  07 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    183

    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!  -  03 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    144

    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.  -  10 Mar 2006  (Review from Allrecipes USA and Canada)

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