Pressure Cooker Beef Stew

Ingredients and Weight:

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 3 cloves garlic, minced
• 1/2 cup dry red wine (optional)
• 2 cups beef broth
• 1/2 cup tomato sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper to taste
• 1 pound baby potatoes, halved

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Season the beef cubes with salt and pepper.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef cubes in batches, ensuring they brown on all sides.
3. Remove the beef from the pot and set aside. Add the onion, carrots, celery, and garlic to the pot and sauté until softened, about 5 minutes.
4. If using, deglaze the pan with red wine and let it simmer until reduced by half.
5. Add the beef broth, tomato sauce, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Add the beef back to the pot and stir well. Add the baby potatoes and enough water to cover the ingredients by about 1 inch.
7. Secure the lid on the pressure cooker and bring it to high pressure. Cook for 45 minutes.
8. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.

Nutritional Information:

Per serving (about 1 cup):

• Calories: 400
• Protein: 35 grams
• Carbohydrates: 30 grams
• Fat: 15 grams

Dish Characteristics:

• Hearty and flavorful stew with tender beef and vegetables
• Rich and savory broth
• Comforting and satisfying
• Perfect for a cold winter's day

User Comments:

• "This beef stew is absolutely delicious! The meat is so tender and the vegetables are cooked perfectly." - Sarah M.
• "I love the rich flavor of this stew. It's perfect for a special occasion." - John B.
• "This is my go-to recipe for beef stew. It's easy to make and always a crowd-pleaser." - Emily S.

Special Precautions and Tips:

• Use a high-quality beef chuck roast for the best flavor.
• Do not overcook the stew, as the beef will become tough.
• If you do not have a pressure cooker, you can simmer the stew in a Dutch oven over medium-low heat for 2-3 hours.
• Leftover stew can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.