Pressure Cooker Beef and Vegetable Stew Recipe

The pressure cooker brings together a flavorful American beef stew complete with mushrooms, onions, carrots, and potatoes—All in less than two hours.

Close up view of a plate of beef stew with vegetables.

Serious Eats / J. Kenji López-Alt

Why It Works

  • Searing the meat in large steaks gives you browned flavor without overcooking or steaming.
  • Gelatin adds body to the sauce without muddying flavors, while umami-rich ingredients add depth.
  • Using two batches of vegetables ensures optimum flavor and texture in the finished dish.
  • The pressure cooker makes short work of tenderizing a tough cut of beef.

Through rigorous testing, we already know that cooking your stew for too long can be detrimental to the quality of the meat. Just about a couple of hours is enough to take a collagen-rich cut of beef, like chuck, from tough to tender. Cook it longer and it becomes shreddable and soft; still longer, and it turns into a chalky beef mash that's not good for much more than feeding the dog (and even that depends on how badly the dog has been behaving). This is good news for those folks who want a great beef stew, but are turned off by the thought of having to wait all day for it.

But what if you want it even faster? What if it's 4 p.m. on a cold, blustery winter's Wednesday, and you're at work, heading home in an hour, and thinking to yourself, "Man, it would be great to have beef stew for dinner tonight"? What then? Well, you could hop in your DeLorean, hope that there's a big enough stretch of empty road during rush hour to get it up to 88 mph, zap back to the weekend, make yourself a big beef stew on Sunday, then throw it in the fridge for Future You to enjoy on Wednesday. Or you could do it the higher-tech-than-a-Dutch-oven-but-lower-tech-than-a-time-machine way, and pull out your pressure cooker.

But do be aware that it probably doesn't taste all that different after three days from how it does the day you make it.

With the aid of a countertop or stovetop pressure cooker, you can make incredibly satisfying and tasty beef stew, with tender beef and rich, browned flavors, in just about an hour and a half. That's even with pulling out all the stops and taking no shortcuts in the name of efficiency, like I did for my all-American beef stew. It takes just a little bit of tweaking to get it there.

Don't have a pressure cooker yet? You oughta fix that. It'll quickly become one of your most used pieces of kitchen equipment, I can guarantee it. See here for my review of the best countertop and stovetop pressure cookers.

Step 1: Better Browning for Better Flavor

Browning your beef and vegetables is the first step to developing good flavor. As with my beef stew recipe, I like to brown beef chuck that's been cut into thick steaks, rather than cubes of beef. Cubed beef has a ton of surface area through which moisture can escape, and all that escaping moisture draws energy from your pressure cooker, causing the meat to steam rather than brown efficiently. By leaving the chuck in larger pieces, you can develop lots of great browned flavor in a fraction of the time. All you've got to do is cut it into chunks after you've browned the exterior. This has the added bonus of producing more tender beef pieces in the end.

After browning my beef, I set it aside and brown the vegetables that are going to be served in the final stew. I start with quartered button mushrooms, letting them cook until all their moisture has been expelled and they start to brown before adding diced carrots and pearl onions—frozen pearl onions work fine for this. After browning all the vegetables, I remove them from the pressure cooker and set them aside. (Letting them cook in the stew the entire time would reduce them to mush.)

Next, I brown the vegetables I'm going to use to season the broth base: a halved onion, some celery sticks, some carrots, and some whole, unpeeled cloves of garlic. These vegetables are used for flavoring purposes only. After the stew is cooked, I fish them out and put their spent remains in the compost (well, the carrots and celery go in the dogs' food bowls).

Step 2: Boosting Umami

Once my meat and vegetables are browned, I can turn to building the liquid base. I start with some wine or sherry added directly to the pressure cooker, using the liquid to deglaze any excess flavorful browned bits that have stuck to the pot. Next, I add my broth mixture, which is a little more complicated than a can of beef stock. Because liquids don't reduce in a pressure cooker, I modify my original beef stew recipe here, using only three cups of stock as opposed to four cups.

For my broth mixture, I start with store-bought chicken stock (which has a much more natural flavor than store-bought beef stock), to which I add a few glutamate-rich ingredients for their umami-boosting punch: anchovies, Worcestershire sauce, tomato paste, and soy sauce.

Hearing those ingredients all listed together, you might think, ugh, but trust me on this one: Once they've all cooked down in the pot together, they form a harmonious broth that's richer and deeper in flavor than you can imagine. Even assuming you can imagine quite a lot.

I find that beef stews thickened with too much flour can taste dull and pasty. Instead, I use a combination of two ingredients: just a touch of flour, which I toss with the cubed beef before adding it back to the pot, and a few packets of unflavored gelatin. Gelatin is naturally produced when connective tissue is cooked for a long time. It adds a mouth-coating texture and rich flavor to stews and sauces. But store-bought stock is very low in gelatin compared to homemade stock, so adding a few packets of pure gelatin can improve texture, while not interfering with flavor.

I blend all of my broth-base ingredients together before pouring them into the pot along with a bay leaf and some fresh thyme sprigs, sealing the pot, and letting the contents cook at high pressure for about half an hour.

After that half hour is up, I rapidly release the pressure by opening up the vent on my cooker, then unseal the lid. At this point, the beef will be mostly-but-not-quite tender, and the vegetables will have given up all their flavor. I make a swap, trading the spent vegetables for the ones that will actually be served in the final stew: the mushrooms, carrots, and pearl onions, along with a couple of cubed Yukon Gold potatoes. (I like the way their texture holds up in a stew better than that of russet potatoes.)

Another 15 minutes of cooking at high pressure is all it takes to finish tenderizing the beef and cook the added vegetables through. I'm the kind of guy who likes a few peas in his stew, so I add some frozen peas right at the end to allow them to retain their bright green color.

Close up view of a serving bowl of beef stew with vegetables.

Serious Eats / J. Kenji López-Alt

Because a stew cooked the traditional way in the oven develops more browned flavors (due to being heated from above), a pressure cooker stew is never going to be quite as flavorful, but you'll get 90% of the way there in a fraction of the time, which, for a weeknight, is a reasonable trade-off to make.

Spooning up beef and peas from a serving bowl of beef stew and vegetables.

Serious Eats / J. Kenji López-Alt

Someday, sometime, all of this can be yours. That day is probably today, and that time is approximately two hours from now.

October 2016

Recipe Facts

4.7

(20)

Prep: 5 mins
Cook: 110 mins
Active: 45 mins
Total: 115 mins
Serves: 6 servings

Rate & Comment

Ingredients

  • 3 cups (720mlhomemade or store-bought low sodium chicken stock

  • 4 packets powdered unflavored gelatin (1 ounce; 30g)

  • 3 tablespoons tomato paste (2.5 ounces; 75g)

  • 1 tablespoon (15mlsoy sauce

  • 3 oil- or salt-packed anchovy fillets, rinsed (or 1 tablespoon/15ml Asian fish sauce)

  • 1 tablespoon (15ml) Worcestershire sauce

  • 2 tablespoons (30ml) vegetable oil

  • 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks

  • Kosher salt and freshly ground black pepper

  • 10 ounces (280g) white button mushrooms, quartered

  • 4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-size pieces

  • 8 ounces (225g) frozen or fresh pearl onions (thawed if frozen, peeled if fresh)

  • 1 large yellow onion (10 ounces; 275g), unpeeled, split in half

  • 2 small ribs celery (3 ounces; 85g)

  • 3 medium cloves garlic, unpeeled

  • 1 cup sherry, dry vermouth, or red wine (8 ounces; 235ml)

  • 2 tablespoons flour (about 3/4 ounce; 20g)

  • 2 bay leaves

  • 4 sprigs thyme

  • 1 pound (450g) Yukon Gold potatoes, peeled and cubed

  • 4 ounces (100g) frozen peas

Directions

  1. Combine stock, gelatin, tomato paste, soy sauce, anchovies or fish sauce, and Worcestershire sauce in a blender and blend on high speed until homogeneous. Set aside.

  2. In a pressure cooker, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to pressure cooker, working in batches if necessary (beef should fit in a single layer). Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet or large plate and set aside.

    A pair of tongs lifting browned beef chuck roast out of the pressure cooker.
  3. Add mushrooms to pressure cooker and cook, stirring, until liquid is released and mushrooms begin to brown, about 6 minutes, lowering heat as necessary to prevent scorching. Add chopped carrots and pearl onions and cook, stirring, until well browned on all sides, a few minutes longer. Season to taste with salt and pepper, then transfer to a bowl and set aside.

    Mushrooms browning in a pressure cooker.
  4. Add halved yellow onion to pressure cooker, cut side down. Add whole carrots, celery ribs, and garlic. Cook, turning carrots, celery, and garlic occasionally, until all vegetables are well browned, about 4 minutes.

    Carrot, celery, onion, and garlic browning in a pressure cooker.
  5. Add wine or sherry, scrape up browned bits with a wooden spoon, and cook until reduced by three-quarters, about 3 minutes. Add reserved stock mixture.

  6. Cut seared steaks into 1 1/2– to 2-inch chunks and transfer to a large bowl. Toss with flour. Add beef and any juices accumulated in the tray or plate to pressure cooker, along with bay leaves and thyme sprigs. Stir to combine, seal pressure cooker, and bring to high pressure. Cook for 30 minutes, then rapidly release pressure and open cooker.

    Beef stew in a pressure cooker.
  7. Using tongs, fish out and discard carrot, celery, thyme, bay leaves, onion, and garlic. Add potatoes and reserved sautéed mushrooms, pearl onions, and carrots to stew, reseal cooker, bring to high pressure, and cook 15 minutes longer. Rapidly release pressure.

    Tossing the ingredients for beef stew in a pressure cooker.
  8. Stir in peas. Season to taste with salt and pepper if necessary. Serve immediately, or let cool overnight or for up to 5 days and reheat to serve.

    Adding peas to finished beef stew in a pressure cooker.

Special Equipment

Blender, electric countertop pressure cooker or stovetop pressure cooker

Notes

To learn how to peel fresh pearl onions, check out our knife skills guide here.

Read More

Nutrition Facts (per serving)
697 Calories
23g Fat
37g Carbs
85g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 697
% Daily Value*
Total Fat 23g 29%
Saturated Fat 8g 39%
Cholesterol 237mg 79%
Sodium 1413mg 61%
Total Carbohydrate 37g 13%
Dietary Fiber 6g 21%
Total Sugars 9g
Protein 85g
Vitamin C 19mg 97%
Calcium 107mg 8%
Iron 10mg 58%
Potassium 1849mg 39%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)