This past Christmas, my Mom and Dad generously gifted us with an electric pressure cooker. I opened it, and quickly imagined a pressure cooker explosion in my kitchen. I’ve always heard that pressure cooking can be dangerous, so I was pretty worried about using this. However, I did a little research, and they make pressure cookers a lot safer nowadays. Thankfully.
It took me a while to finally break this bad boy in, but after the St. Patrick’s Day parade, we found our fridge FULL of vegetables that we caught that afternoon (What? They don’t throw vegetables at your St. Paddy’s Day parade?!). With all of these root veggies, I just had to make beef stew, and I figured why not try the pressure cooker for this? I did a quick search for pressure cooker beef stew, and this Williams Sonoma recipe caught my eye. 20 minute beef stew? HOW?!
My husband and I were skeptical. In fact, we had our Le Creuset at the ready in case the meat was too tough/not cooked. I just didn’t think this would work, y’all. However, after 20 minutes of pressurized cooking (I say pressurized, because you have to wait for the appliance to reach the right pressure before the timer counts down, which took about 15 extra minutes), we had the most tender, flavorful beef stew. I’m a believer. We definitely need to use this appliance more often!
20 Minute (Pressure Cooker) Beef Stew
- 3 lb. boneless stewing beef, cut into 1-inch cubes
- 1/3 cup all-purpose flour
- Salt and freshly ground pepper, to taste
- 3 tbsp. olive oil
- 1 1/2 cups red wine
- 1 large yellow onion, finely chopped
- 2 garlic cloves, crushed
- 2 carrots, peeled and cut into 1/2-inch pieces
- 2 celery stalks, cut into 1/2-inch pieces
- 1/2 lb. new potatoes, cut into 1/2-inch pieces
- 1 tbsp. tomato paste
- 1 1/2 cups beef stock
- 3 fresh thyme sprigs
- In a large bowl, add the beef and toss it with the flour, salt and pepper to coat the beef evenly. Put your electric pressure cooker on the “brown” setting, and add the olive oil as the cooker is warming up. Add the beef in batches and brown the beef pieces on all sides, for about 3-4 minutes. Transfer the browned beef to a bowl, and repeat until all of the beef is browned.
- Change the setting on the pressure cooker to “simmer” and add the red wine, stirring to scrape up the browned bits of meat. Once your finished, add the beef back in, along with the chopped onion, garlic, carrots, celery, potatoes, tomato paste, stock and thyme. Stir everything together to combine. Cover the pressure cooker (and seal), change the setting to “high pressure”and set the timer to 20 minutes on the cooker (do not use a kitchen timer…it’s crucial to use the timer on your appliance since the timer starts when it reaches the desired pressure to cook).
- Release the pressure naturally (which takes another 10-20 minutes, depending on your appliance), and then uncover. If you would like the liquid to be thicker, you can transfer the beef and vegetables to another bowl, set the pressure cooker to the “brown” setting and cook the liquid down until it’s reduced to the consistency that you want. Add the beef and vegetables back in, and serve immediately. Enjoy!