Pressure Cooker Beef and Potato Stew
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds beef stew meat, cut into 1-inch chunks
- 1 cup red wine
- 1 onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3 whole cloves
- 1 bay leaf
- 6 carrots, sliced
- 4 new potatoes, cut into 1-inch slices
- 2 tablespoons cornstarch
- 3 tablespoons water
Directions
- Heat oil in pressure cooker set to Sauté on Normal.
- Sear beef in hot oil on one side until browned, about 5 minutes.
- Pour wine into the pot to deglaze, scraping the browned beef bits from the bottom with the edge of a flat-edged utensil.
- Stir onion, garlic powder, salt, cloves, and bay leaf with the wine.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Meat/Stew and cook for 15 minutes on High pressure.
- Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
- Throw carrots and potatoes on top of the stew; do not stir.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Press Meat/Stew and adjust cooking time to 5 minutes at High Pressure.
- Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
- Stir cornstarch and water together in a bowl to dissolve cornstarch completely; pour into the stew and mix well. Let stew simmer uncovered on Keep Warm until desired thickness is reached, 5 to 15 minutes.
Don't have any red wine on hand or prefer to cook without alcohol? Substitute 1 cup of beef stock for the red wine. For extra flavor, try mixing in one tablespoon of vinegar per cup of stock. Be sure to remove the cloves and bay leaf before serving!
Reviews
What others are saying
Carol Wagner says:
Loved this! A keeper! Added a little extra wine. Would add some sliced mushrooms next time.
Barbara DeVito says:
We really enjoyed this beef stew, my husband said it was delicious. I’ll make it again!
Autumn Portka says:
Delicious! Followed all directions and ingredients. I would’ve like a little more broth for mine but that is an easy fix for next time.
Melissa P says:
Used minced garlic (and lots of it) instead of garlic powder. This recipe was yummy and the kids love it too. It’s so convenient, especially for weeknights, to be able to make all at once in a single pot.
Scott Mitchell says:
Really good. The meat was nice and tender. Very hearty. I added some black pepper and some more salt and I also used a colorful variety of baby potatoes. Also didn’t peel my carrots. Simple and delicious!
Hector Jonass says:
This is about as straightforward "meat and potatoes" as you can get. Added black pepper and used a bit more salt and it wasn't quite as flavorful as I had wanted. Pefect low-fuss Sunday dinner, though.
Laura Griffin says:
This beef and potato stew was superb! It's very hearty, one of those "stick to your bones" recipes that will keep you full. You don't need to use a lot of salt or garlic powder because the meat and red wine give off natural flavors. This was so good, I can't wait to make it again.
Katie Hason says:
Perfect date night dish for your meat and potatoes guy! So flavorful, thanks to the wine, garlic, clove, and broth. The meat is nice and tender, and the vegetables give some added nutrition. Love it!