Pressure Cooker Beef Stew

Pressure Cooker Beef Stew

A pressure cooker is an ideal way to prepare beef stew, not just because it's speedy, but because it retains all the natural moisture of the meat and vegetables so well. This is our favorite beef stew recipe - simple, but tremendously flavorful.

As an alternative to stew beef, try our recipe for Pressure Cooker Pot Roast which is made with a rump roast.

Pressure Cooker Beef Stew

  • Ingredients:
  • 1-1/2 lbs stew beef, cut into 1-inch cubes
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon Dijon-style mustard
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1-1/2 cups diced tomatoes, undrained
  • 2 to 3 medium potatoes, peeled and cut into 1-inch cubes
  • 2 to 3 carrots, peeled and cut into 1-inch pieces
  • 1 medium turnip, peeled and cut into 1-inch pieces
  • 1 tablespoon fresh thyme leaves

Combine the flour, salt and pepper in a shallow dish, dredge the beef, shake off the excess flour and set aside.

Combine the beef broth, Worcestershire and mustard in a measuring cup and set aside.

Heat the olive oil in the pressure cooker over medium-high heat. Add the beef and cook, turning frequently, until lightly browned on all sides. Transfer the beef to a plate and discard any excess fat.

Reduce the heat to medium and add the olive oil to the cooker. Add the onion and cook until soft and translucent, about 4 to 5 minutes. Add the garlic and cook 1 minute longer. Stir in the beef broth mixture and tomatoes, scraping up any browned bits from the bottom of the pan. Return the beef to the cooker and bring the mixture to a simmer, raising the heat if necessary.

Cover the cooker, lock the lid into place and bring it to high pressure. Cook for 20 minutes at high pressure, then remove from the heat, release the pressure, taste the gravy and adjust the seasoning as needed.

Add the potatoes, carrots, turnip and thyme leaves. Cover the cooker and lock the lid in place. Bring the cooker back to high pressure, then cook the stew for an additional 5 minutes.

Remove the cooker from the heat and allow the pressure to drop naturally before opening. Spoon the stew into bowls and serve immediately.

Makes 4 servings

Top-Rated Pressure Cookers

Here are three five star-rated pressure cookers from Sur La Table (we use the Fagor Duo).

Disclosure: Should you decide to purchase one of the items featured here, MyGourmetConnection will receive a small commission for providing you with the recommendation. While it costs you nothing additional, it helps to support the site and allows us to continue providing you with new recipes and other content free of charge.

comments & replies

I've been wanting to make Beef Stew in a Pressure cooker for years. I bought some stew meat that was in the markdown section at the grocery store and needed to cook it or freeze it fast. I found this recipe on line and decided to give it a try. I had most of the ingredients on hand and only needed to pick up the Turnip and fresh Thyme. The Stew was seriously amazing!! I only made a few slight changes to the original recipe. I cooked the meat on high for only 15 minutes, not 20 because I browned the meat a little too long. I used 6 medium potatoes and 6 large carrots. I also was generous with the Thyme, This was exactly the kind of stew I've been dreaming of and I can't wait to try some of your other recipes!

I have made this twice now. Just love this Stew. I did make some changes, I replaced the Turnips with celery, ( I hate Turnips). Also after it was all done I added about 2 tlb. of Kitchen Bouquet.

I was going to say in my review for for got that I used an Wolfgangpuck 8-Quart Rapid / Pressure Cooker.

I am new to using a pressure cooker. I made this today and it's superb. I too, had to make changes and use what I had on hand and added quartered mushrooms and a bag of frozen peas with carrots and potatoes, but followed all the other directions as noted. My goodness, is it ever good! Thanks for sharing this excellent recipe!

«  Pasta alla Vodka Deviled Eggs Two Ways  »

find a recipe


Welcome to MyGourmetConnection

Hello! I’m Lynne Webb, lifelong food lover & chief recipe creator here at MyGourmetConnection where we have more than 1500 original recipes, cooking tips & entertaining ideas for you to enjoy.  Learn more »

weekly newsletter

popular posts


MyGourmetConnection recipes are Yummly Certified MyGourmetConnection is a member of the Sunday Supper Movement MyGourmetConnection is a member of the Sunday Supper Movement