Beef Stew

Name: Beef Stew (Pressure Cooker)
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2.5 lbs chuck roast, cut into 1-inch cubes; 2 tbsp vegetable oil; 2 medium carrots, peeled and chopped; 2 stalks celery, chopped; 1 large yellow onion, chopped; 4 cloves garlic, minced; 1 tbsp tomato paste; 1.5 lbs baby gold potatoes, halved; 8 oz cremini mushrooms, quartered; 4 cups beef stock; salt, to taste; black pepper, to taste; 2 bay leaves; 2 tbsp cornstarch; 2 tbsp cold water; 1 cup frozen peas; 1 tbsp fresh parsley, chopped for garnish

This pressure cooker beef stew combines tender chuck roast with potatoes, carrots, and mushrooms in a rich beef stock base, delivering classic comfort food in under an hour instead of the traditional 3+ hours.

🌍American 🏷️Beef stew 🏷️Stew 🏷️Chuck roast 🏷️Potatoes 🏷️Carrots Comfort food

🏷️

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TikTok

Total

1h 30m

Servings

6

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2.5 lbs chuck roast, cut into 1-inch cubes
2 tbsp vegetable oil
2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 large yellow onion, chopped
4 cloves garlic, minced
1 tbsp tomato paste
1.5 lbs baby gold potatoes, halved
8 oz cremini mushrooms, quartered
4 cups beef stock
salt, to taste
black pepper, to taste
2 bay leaves
2 tbsp cornstarch
2 tbsp cold water
1 cup frozen peas
1 tbsp fresh parsley, chopped for garnishoptional

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Instructions

1
Chop the carrots, celery, onion, and mushrooms. Mince the garlic and halve the baby gold potatoes.
2
Cut the chuck roast into 1-inch cubes.
3
Set your pressure cooker to sauté mode. Add oil and sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.
4
Add the chopped carrots, celery, and onions to the pot and sauté for 3-4 minutes until they begin to soften.
5
Stir in the minced garlic and tomato paste, and cook for another minute until fragrant.
6
Return the seared beef to the pot. Add the potatoes, mushrooms, beef stock, salt, pepper, and bay leaves. Stir to combine.
7
Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
8
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
9
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Set the pressure cooker back to sauté mode, and stir in the slurry to thicken the stew. Cook for 1-2 minutes.
10
Stir in the frozen peas and cook for another minute until heated through. Remove the bay leaves before serving.
11
Ladle the stew into bowls and garnish with fresh parsley, if desired.

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Tips & Notes

Pro tips

Sear the beef cubes in vegetable oil before pressure cooking to develop fond and deepen flavor.
Cut vegetables and potatoes into uniform 1–1.5 inch pieces so they cook evenly.
Use natural pressure release for 10 minutes, then quick release, to keep meat tender and prevent tough texture.
Skim fat from the surface after cooking if desired, or let the stew cool and lift solidified fat from the top.

Substitutions

Chuck roast → beef brisket or beef round (adjust cooking time; brisket may need 5–10 minutes longer)
Cremini mushrooms → button mushrooms, portobello, or cremini blend (flavor profile remains similar)
Baby gold potatoes → Yukon gold, red potatoes, or cubed russets (russets break down faster)
Beef stock → beef broth or water + 1 tbsp soy sauce for depth (note: broth is lighter; reduce salt)

Storage & make-ahead

Store in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months; reheat on the stovetop over medium heat or in the microwave.