Quick Beef Stew in the Pressure Cooker
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
- 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.
- 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.
- 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.
- When the 20 minutes are up, release the pressure from the cooker according to the manufacturer's instructions.
- 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:
(106)
Reviews in English (86)
Made this today and wasn't disappointed. Used last of vegetables in fridge before shopping day. Dredged meat in flour with onion and garlic powder before browning. Used carrots celery mushroom zucchini and onion in with meat added bay leaves tomato paste holbrooks sauce with vegetable stock I had to use up. whilst still hot added bag of spinach near use by date. Served with smashed potato steamed broccoli and green beans. Now new family favoutite - 07 May 2017
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)
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)
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