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Beef Vegetable Stew Pressure

Featured in: Family Classics

This comforting dish combines tender cubed beef with a colorful mix of vegetables, all infused with fragrant herbs and spices. Using a pressure cooker accelerates the cooking process while preserving deep, rich flavors. The method ensures beef becomes meltingly soft while vegetables maintain their texture. A cornstarch slurry thickens the savory broth into a rich sauce, with a fresh parsley garnish adding a final bright note. Perfect for a wholesome main course with gluten-free ingredients.

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Updated on Sat, 13 Dec 2025 10:46:00 GMT
Steaming bowl of Beef and Vegetable Stew; hearty chunks of beef and carrots abound. Pin It
Steaming bowl of Beef and Vegetable Stew; hearty chunks of beef and carrots abound. | rapidtongs.com

A hearty, classic stew featuring tender beef and a medley of vegetables, cooked quickly and deeply flavored thanks to the pressure cooker.

This stew reminds me of cozy family dinners that warm the heart and soul on chilly evenings.

Ingredients

  • Beef chuck: 2 lbs (900 g), cut into 1-inch cubes
  • Olive oil: 2 tablespoons
  • Yellow onion: 1 large, diced
  • Garlic: 3 cloves, minced
  • Carrots: 3 medium, peeled and sliced
  • Celery stalks: 3, sliced
  • Potatoes: 3 medium, peeled and cut into 1-inch cubes
  • Green beans: 2 cups (300 g), trimmed and cut into 1-inch pieces
  • Frozen peas: 1 cup (150 g)
  • Low-sodium beef broth: 4 cups (950 ml)
  • Diced tomatoes: 1 can (14 oz / 400 g), with juice
  • Tomato paste: 2 tablespoons
  • Salt: 2 teaspoons, or to taste
  • Black pepper: 1 teaspoon, freshly ground
  • Dried thyme: 2 teaspoons
  • Dried rosemary: 1 teaspoon
  • Bay leaves: 2
  • Cornstarch: 2 tablespoons
  • Cold water: 2 tablespoons
  • Fresh parsley: 2 tablespoons, chopped (optional garnish)

Instructions

Step 1:
Set the pressure cooker to the sauté function. Heat olive oil, then add beef cubes and brown on all sides in batches, about 5 minutes per batch. Remove and set aside.
Step 2:
Add onions to the cooker and sauté for 2-3 minutes until translucent. Stir in garlic and cook for 30 seconds.
Step 3:
Return the browned beef to the pot. Add carrots, celery, potatoes, green beans, beef broth, diced tomatoes (with juice), tomato paste, salt, pepper, thyme, rosemary, and bay leaves. Stir well to combine.
Step 4:
Lock the lid and set the pressure cooker to high pressure for 30 minutes.
Step 5:
Once cooking is complete, allow natural pressure release for 10 minutes, then quick release the remaining pressure.
Step 6:
Remove bay leaves. Mix cornstarch and cold water in a small bowl to form a slurry. Stir into the stew and simmer on sauté function for 3-5 minutes, until thickened.
Step 7:
Stir in frozen peas and cook for 2 more minutes. Adjust seasoning if needed.
Step 8:
Serve hot, garnished with chopped parsley if desired.
Tender beef, potatoes, and vegetables simmer in a rich broth – perfect pressure cooker stew. Pin It
Tender beef, potatoes, and vegetables simmer in a rich broth – perfect pressure cooker stew. | rapidtongs.com

This recipe brings my family together, sparking conversations and laughter over bowls of hearty stew.

Nutritional Information

Per serving: 390 Calories, 13 g Total Fat, 28 g Carbohydrates, 38 g Protein

Allergen Information

Contains no major allergens. Double-check broth and tomato products for gluten or other allergens.

Required Tools

Pressure cooker (electric or stovetop), chefs knife, cutting board, wooden spoon or spatula, ladle, small bowl (for slurry)

A close-up of delicious Beef and Vegetable Stew, a comforting, gluten-free American classic. Pin It
A close-up of delicious Beef and Vegetable Stew, a comforting, gluten-free American classic. | rapidtongs.com

Enjoy this stew as a comforting meal that’s both nourishing and satisfying.

Your Questions Answered

→ How do I ensure the beef becomes tender?

Browning the beef before pressure cooking seals in juices, then cooking under high pressure breaks down connective tissues for a tender texture.

→ Can I adjust the vegetable mix?

Yes, swapping or adding root vegetables like sweet potatoes or parsnips works well and adds unique flavors.

→ What thickening methods are used?

A cornstarch slurry stirred in at the end thickens the broth for a rich, satisfying consistency.

→ Is it possible to cook this without a pressure cooker?

Yes, slow cooking for several hours achieves similar tenderness, but requires longer preparation time.

→ How can I enhance flavor depth?

Add a splash of red wine or adjust herbs like thyme and rosemary to intensify aroma and taste.

Beef Vegetable Stew Pressure

Savory blend of beef, vegetables, and herbs cooked to tenderness with rich flavors in a pressure cooker.

Prep Duration
20 minutes
Cook Duration
35 minutes
Complete Time
55 minutes
Created by Lily Turner


Skill Level Needed Easy

Cuisine Style American

Makes 6 Portions

Diet Preferences No Dairy, No Gluten

What You'll Need

Meats

01 2 lbs beef chuck, cut into 1-inch cubes

Vegetables

01 2 tablespoons olive oil
02 1 large yellow onion, diced
03 3 cloves garlic, minced
04 3 medium carrots, peeled and sliced
05 3 celery stalks, sliced
06 3 medium potatoes, peeled and cut into 1-inch cubes
07 2 cups green beans, trimmed and cut into 1-inch pieces
08 1 cup frozen peas

Liquids

01 4 cups low-sodium beef broth
02 1 (14 oz) can diced tomatoes with juice
03 2 tablespoons tomato paste

Spices & Seasonings

01 2 teaspoons salt, or to taste
02 1 teaspoon freshly ground black pepper
03 2 teaspoons dried thyme
04 1 teaspoon dried rosemary
05 2 bay leaves

Thickeners

01 2 tablespoons cornstarch
02 2 tablespoons cold water

Optional Garnish

01 2 tablespoons chopped fresh parsley

How-To Steps

Step 01

Brown the beef: Set the pressure cooker to sauté function. Heat olive oil, add beef cubes, and brown them on all sides in batches, approximately 5 minutes per batch. Remove and set aside.

Step 02

Sauté aromatics: Add diced onions to the cooker and sauté for 2–3 minutes until translucent. Stir in minced garlic and cook for 30 seconds.

Step 03

Combine ingredients: Return browned beef to the pot. Add carrots, celery, potatoes, green beans, beef broth, diced tomatoes with juice, tomato paste, salt, black pepper, thyme, rosemary, and bay leaves. Stir thoroughly to combine.

Step 04

Cook under pressure: Lock the lid and set the cooker to high pressure for 30 minutes.

Step 05

Release pressure: Allow natural pressure release for 10 minutes, then perform a quick release to release remaining pressure.

Step 06

Thicken stew: Remove bay leaves. Mix cornstarch with cold water in a small bowl to form a slurry. Stir slurry into stew and simmer using sauté function for 3–5 minutes until thickened.

Step 07

Add peas and finish cooking: Stir in frozen peas and cook for 2 minutes. Adjust seasoning if needed.

Step 08

Serve: Ladle hot stew into bowls and garnish with chopped fresh parsley if desired.

What You'll Need

  • Pressure cooker (electric or stovetop)
  • Chef’s knife
  • Cutting board
  • Wooden spoon or spatula
  • Ladle
  • Small bowl (for slurry)

Allergy Alerts

Always review every item for allergens. If unsure, talk to a healthcare expert.
  • Contains no major allergens; verify broth and tomato products for gluten or other allergens.

Nutrition Info (per serving)

Use these numbers as a helpful reference, not as personal health advice.
  • Calorie Count: 390
  • Fat Content: 13 g
  • Carbohydrates: 28 g
  • Protein Amount: 38 g