Hearty Pressure Cooker Beef Chuck Stew
Delve into a bowl of comfort with this Hearty Pressure Cooker Beef Chuck Stew, showcasing tender chunks of beef simmered to perfection alongside a colorful medley of vegetables. This delightful dish is not only budget-friendly but also incredibly simple, making it a fantastic option for busy weeknights or family gatherings. The pressure cooker significantly reduces cooking time while enhancing the flavors, ensuring that every bite is packed with savory richness. In just under 30 minutes (plus prep time), you can serve a nourishing meal that warms the heart and soul. Whether you choose to enjoy it on a chilly evening or during a casual dinner with friends, this stew epitomizes comfort food at its finest. Plus, a one-pot meal means less cleanup! Feel free to substitute dried Italian seasoning for the individual spices for an even quicker approach.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Boneless beef chuck roast
3.5-5 lbs (Cut into 3-inch cubes)
Flour
1 cup (Season with salt, pepper, and ground ginger)
Vegetable oil
3-4 tablespoons (For braising)
Bay leaves
2 (Whole)
Ground ginger
1/4 teaspoon (For seasoning flour)
Salt
To taste (For seasoning)
Pepper
To taste (For seasoning)
Water
1-2 cups (To cover meat)
Tomato paste
1 (6 ounce) can (For flavoring)
Carrots
2 large (Peeled and chopped into 2-inch pieces)
Celery
3 ribs (Cleaned and chopped into 2-inch pieces)
Potato
1 medium (Peeled and chopped into 3-inch pieces)
White onion
1 medium (Peeled and chopped into 3-inch pieces)
Daikon radish
1 medium (optional) (Peeled and chopped into 2-inch pieces)
Instructions
1
In a bowl or zip-top bag, season the flour with salt, pepper, and ground ginger. Mix well.
2
Cut the boneless beef chuck into 3-inch cubes. Lightly dust the meat with the seasoned flour, ensuring even coverage.
3
Heat the vegetable oil in a large skillet over medium-high heat. Add the floured beef cubes and braise until they are golden-brown on all sides, about 4-5 minutes. Avoid overcrowding; work in batches if necessary. Drain the braised meat on paper towels to remove excess oil.
4
Transfer the browned beef to the pressure cooker and add just enough water (approximately 1 cup) to barely cover the meat. Toss in the bay leaves.
5
Close the pressure cooker lid and cook according to your pressure cooker’s guidelines, for about 20-22 minutes under high pressure.
6
Once the cooking period is complete, carefully place the pressure cooker in a sink filled with cold water to release the pressure quickly. Once safe to open, stir in the carrots, potatoes, and optional daikon radish. Cook under pressure for an additional 3-5 minutes.
7
Release the pressure again and check the vegetables’ tenderness. If they are slightly firm, add the chopped celery and onions, and cook under pressure for another 2-3 minutes.
8
When the stew is complete and the vegetables are tender, stir in 3/4 of the can of tomato paste, mixing thoroughly. Taste the stew and reseason with the remaining tomato paste, salt, and pepper to your liking.
9
Let the stew rest for 15 minutes before serving to allow the flavors to meld.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this stew?
The main protein is 3.5 to 5 pounds of boneless beef chuck roast cut into 3-inch cubes.
How do I season the flour for the beef?
Season one cup of flour with salt, pepper, and 1/4 teaspoon of ground ginger in a bowl or zip-top bag.
Can I use a pre-made seasoning mix?
Yes, you can substitute the individual spices with dried Italian seasoning for a quicker approach.
How long should I braise the beef?
Braise the floured beef cubes in vegetable oil for 4-5 minutes until they are golden-brown on all sides.
What should I do after browning the meat?
Drain the braised meat on paper towels to remove any excess oil before transferring it to the pressure cooker.
How much water is needed in the pressure cooker?
Add approximately 1 to 2 cups of water, or just enough to barely cover the meat.
What herbs are cooked with the beef?
Two whole bay leaves are added to the pressure cooker with the meat and water.
How long does the beef cook initially?
The beef should cook for about 20-22 minutes under high pressure.
How do I safely release pressure?
Carefully place the pressure cooker in a sink filled with cold water to release the pressure quickly.
When do I add the carrots and potatoes?
Add the carrots and potatoes after the first 20-22 minute pressure cooking cycle and the initial pressure release.
Is daikon radish a required ingredient?
No, one medium daikon radish is an optional ingredient for this stew.
How long do the vegetables cook under pressure?
Cook the carrots, potatoes, and optional daikon for an additional 3-5 minutes under pressure.
When should I add the celery and onions?
Add the celery and onions after the second pressure release if the other vegetables are still slightly firm.
How long do the onions and celery cook?
They cook under pressure for another 2-3 minutes until all vegetables are tender.
What size should the carrots be chopped?
Carrots should be peeled and chopped into 2-inch pieces.
What size should the potatoes and onions be chopped?
Both the medium potato and the medium white onion should be chopped into 3-inch pieces.
How much tomato paste is used in total?
The recipe uses one 6-ounce can of tomato paste added in stages for flavor.
When is the tomato paste added?
Stir in 3/4 of the tomato paste once the stew is complete and the vegetables are tender.
How do I adjust the final flavor of the stew?
Taste the stew after adding the initial tomato paste and reseason with the remaining paste, salt, and pepper as needed.
Why must the stew rest before serving?
Letting the stew rest for 15 minutes allows the flavors to meld together properly.
Is this recipe suitable for busy weeknights?
Yes, the pressure cooker reduces cooking time significantly, making it ideal for busy weeknights.
Is this beef stew budget-friendly?
Yes, it is described as a budget-friendly option that uses simple ingredients like beef chuck and root vegetables.
How many ingredients are in this recipe?
There are 14 ingredients used in this Hearty Pressure Cooker Beef Chuck Stew.
What type of oil is recommended for braising?
The recipe calls for 3-4 tablespoons of vegetable oil.
What is the benefit of using a pressure cooker for this recipe?
The pressure cooker enhances the flavors and ensures every bite is packed with savory richness in a fraction of the time.
Can I substitute the beef chuck roast?
While the recipe specifies beef chuck for tenderness, you can use other stewing meats, though cooking times may vary.
Does this recipe require a lot of cleanup?
No, as a primarily one-pot meal after the initial braising, it requires less cleanup.
How many celery ribs are needed?
The recipe requires 3 ribs of celery, cleaned and chopped into 2-inch pieces.
What provides the thick texture for the stew?
The flour coating on the beef and the addition of tomato paste help thicken the stew liquid.
What is the total estimated pressure cooking time?
The total pressure cooking time is approximately 25 to 30 minutes, split into three stages.