Steam curls up from the valve and your stomach starts talking back. You see it rising slowly, then releasing in a gentle hiss. That's your pressure cooker working its magic, locking in all the flavors and making that beef real tender. It's kinda satisfying, like the device is telling you, just wait a little, I got this. You remember those long, slow simmering days? Well, you don't gotta do that anymore.
You notice the float valve lift, and immediately you know the pressure's built up enough. It's a little victory each time because it means your stew is cooking perfectly. The gentle hum and bubbling are kinda calming, like a little kitchen lullaby. And then there's the aroma-rich, meaty, fall-apart goodness-that makes you wanna grab a spoon early. It's important you keep an eye on that valve though, don't wanna forget or it'll lose pressure and you'll have to start over.
Eventually, when you do the natural release, your stew gets that broth depth that's impossible to get from just stove-top simmering. You got your tender pull beef, all cozy in its broth. And when you open that lid? Dang, it's like, wow, this came together so quick but tastes like it was slow-cooked all day. You gonna love this for dinner or even as leftovers tomorrow!
Beef Stew Recipe by Amanda Davis
Ingredients
Main ingredients
- 2 pounds stewing beef trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil more as needed
- 1 onion chopped
- 6 cups beef broth
- ½ cup red wine optional
- 1 pound potatoes peeled and cubed
- 4 carrots cut into 1 inch pieces
- 4 ribs celery cut into 1 inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary or 1 sprig fresh
- 2 tablespoons cornstarch or as needed
- 2 tablespoons water or as needed
- ¾ cup peas
Instructions
Instructions
- Combine flour, garlic powder, salt, and pepper. Toss beef in flour mixture.
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Shake off any excess flour from the beef and brown in small batches. Remove and set aside in a bowl.
- Add the onions to the pot, adding more oil as needed, and cook until they begin to soften, about 3 minutes.
- Add beef broth and red wine while scraping up any brown bits in the pan.
- Stir in browned beef, potatoes, carrots, celery, tomato paste, and rosemary. Reduce heat to medium-low, cover, and simmer 1 hour or until beef is tender (up to 90 minutes).
- Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry, if you'd like a thicker stew, you can add extra).
- Stir in peas and simmer 5-10 minutes before serving.
- Season with salt & pepper to taste.
- If your beef is not tender after 60 minutes, cover and allow to simmer an additional 15-20 minutes or until tender.
