Low FODMAP Pressure Cooker Beef Stew

Total time1 hr 30 min

Prep time20 min

Cook time55 min

Tender beef chuck gets seared until deeply browned, then simmered under pressure with tomato paste, a splash of dry red wine, and rich beef broth until it turns fall-apart tender in under an hour. Thyme and bay leaves infuse the broth with warm, savory depth, while hearty chunks of Yukon Gold potato and carrot cook right alongside the meat, soaking up all that flavor without turning to mush. The pressure cooker does the heavy lifting here, locking in moisture and speeding up what would normally be hours of slow braising into a single efficient cook. A finishing scatter of fresh parsley brightens the whole bowl right before serving. This is a comforting, ladle-it-up kind of stew that fits neatly into a Low FODMAP routine, no flavor sacrificed along the way. It's the kind of meal you'll want on repeat all winter long.

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Ingredients

6 servings

2 ½ lb beef chuck roast, cut into 1 ½-inch cubes
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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½ tsp black pepper
2 tbsp vegetable oil, divided
1 medium yellow onion, diced
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
2 tbsp tomato paste
Ingredient note
A serving of up to about 1 1/3 tablespoons of tomato paste is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid tomato paste, please tap it and change its rating to Red.
2 tbsp all-purpose flour
Ingredient note
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
½ cup dry red wine
2 cups low-sodium beef broth
1 tbsp worcestershire sauce
1 tsp dried thyme
2 bay leaves
1 lb yukon gold potatoes, cut into 1-inch chunks
3 medium carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/3 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels, then season all over with the salt and pepper.
2
Set the pressure cooker to the Sauté function (or heat over medium-high on the stovetop if using a stovetop pressure cooker). Add 1 tbsp of the oil and heat until shimmering. Working in two batches to avoid crowding, sear the beef cubes undisturbed for 3–4 minutes per side until deeply browned on at least two sides, then transfer to a large bowl. Add the remaining 1 tbsp oil between batches if the pot looks dry.

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