How to cook beef stew in a pressure cooker for tender meat?

Question

Learn timing and layering tips to achieve fork-tender beef stew in less time.

Answer 1

To cook tender beef stew in a pressure cooker, sear the beef first, then pressure cook it with vegetables and broth for about 30-40 minutes, followed by a natural pressure release. This method ensures the meat is flavorful and fall-apart tender.

Detailed Explanation:

Cooking beef stew in a pressure cooker significantly reduces cooking time while producing incredibly tender meat. Here's a step-by-step guide:

1. Prepare the Beef: Cut 1.5-2 pounds of beef chuck into 1-inch cubes. Pat them dry with paper towels. Drying the beef is crucial for proper searing.
2. Sear the Beef: Heat 1-2 tablespoons of oil in the pressure cooker on the sauté setting (or on the stovetop if using a stovetop pressure cooker). Sear the beef in batches until browned on all sides. Searing adds depth of flavor to the stew. Remove the beef and set aside.
3. Sauté Aromatics: Add chopped onions, carrots, and celery to the pressure cooker. Sauté until softened, about 5-7 minutes. You can also add minced garlic during the last minute of sautéing.
4. Deglaze the Pot: Pour in 1 cup of beef broth or red wine to deglaze the pot, scraping up any browned bits from the bottom. This adds even more flavor.
5. Add Ingredients: Return the beef to the pressure cooker. Add 4 cups of beef broth, 1 tablespoon of tomato paste, 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1 bay leaf, salt, and pepper to taste.
6. Pressure Cook: Close the pressure cooker lid and set it to high pressure. Cook for 30-40 minutes. The exact time depends on the size of the beef cubes and your desired tenderness.
7. Natural Pressure Release: Allow the pressure to release naturally for at least 15 minutes. This helps prevent the meat from becoming tough. After 15 minutes, you can manually release any remaining pressure.
8. Add Potatoes (Optional): If adding potatoes, cut them into 1-inch cubes and add them to the stew after the pressure has been released. Close the lid and pressure cook for another 5-7 minutes, followed by a quick pressure release.
9. Thicken the Stew (Optional): If you prefer a thicker stew, mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Stir the slurry into the stew and simmer on the sauté setting until thickened.
10. Serve: Remove the bay leaf before serving. Garnish with fresh parsley, if desired.

Pro Tip:

Don't skip the searing step! Searing the beef creates a Maillard reaction, which develops rich, complex flavors that are essential for a delicious beef stew.