Pressure Cooker Red Wine Beef Stew Recipe
In this comforting and hearty recipe, tender chunks of beef mingle with flavorful vegetables in a rich and savory broth. The beef is seared and then pressure-cooked to perfection, resulting in a melt-in-your-mouth texture that pairs beautifully with the tender potatoes. This dish is ideal for a cozy dinner or gathering, as it fills the house with enticing aromas and promises a deeply satisfying meal for all to enjoy.
— Constant Cookbook
Ingredients
- 4 carrots, peeled and cut into chunks
- 4 celery stalks, cut into chunks
- 1 onion, chopped
- 3 garlic cloves, roughly minced
- 1 1/2 pounds small red potatoes, washed (cut in half or quarters if large)
- 3 pounds boneless beef chuck roast
- salt and pepper
- 1/4 unbleached all-purpose flour
- 1 1/2 Tablespoons vegetable oil
- 1 1/2 cups dry red wine
- 2 cups low sodium chicken or low sodium beef broth (about one 14.5 ounce can)
- 1/2 Tablespoon low sodium soy sauce
- 1 teaspoon dried thyme leaves
- 2 dried bay leaves
Instructions
- Prep vegetables and then beef.
- Rinse beef and pat dry with a paper towel. Cut the beef into 2 inch pieces, trimming most of the fat. Season cuts of beef with salt and pepper. Sprinkle pieces with flour on the beef (you may not use all of the flour).
- Set pressure cooker to Brown and set time to 25 minutes. Add 1 Tablespoon oil and allow the pressure cooker to heat up for 2 to 3 minutes. Brown beef on each side in batches, about 2 to 4 minutes on each side, adding more oil if needed. Remove beef and place on a clean plate and set aside.
- Add carrots, celery and onions to pressure cooker, cook vegetables for about 3 minutes or until aromatic and slightly browned, stirring occasionally. Add garlic and stir and cook for 1 minute. Add potatoes and cook for another 2 minutes.
- Return beef to pressure cooker and add red wine, broth, soy sauce, dried thyme and bay leaves. Season with salt and pepper. Mix with a rubber spatula. Place lid on top of pressure cooker and turn to closed position. Make sure the vent on top is set to closed as well. Set pressure cooker to High Pressure for 40 minutes.
- Release the pressure (set vent to open and allow pressure to release until there is no more hissing noise) and check beef and potatoes, if beef is tender enough to cut with a fork and potatoes are cooked, cooking is complete. Skim the fat on top with a spoon and remove bay leaves. Optional: Leave pressure cooker on warm until ready to serve.
Cook Time
50M
Prep Time
PT20M
Yield
Serves 4 to 6
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