Mushroom Free Pressure Cooker Beef Stew
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 ½ lb beef chuck roast, cut into 1 ½-inch cubes
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp vegetable oil, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!