Pressure Cooker Beef Stew

Using a pressure cooker to prepare the stew is an excellent choice, as it reduces cooking times while keeping the meat tender and juicy. Here is a basic recipe for beef stew in a pressure cooker.

Ingredients

• 800 grams of beef for stew
• 2 tablespoons of extra virgin olive oil
• 1 large carrot, diced
• 1 medium onion, chopped
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 sprig of rosemary
• 1 bay leaf
• 200 ml of red wine
• 500 ml of beef broth (or stock cube broth)
• Salt and pepper to taste
• Flour (optional, for dusting the meat)
• 2 tablespoons of tomato paste (optional, to give more body to the sauce)

Preparation

1. If desired, lightly dust the pieces of meat with flour. This step helps seal the juices inside the meat and gives more body to the sauce.
2. Heat the oil in the pressure cooker. Once hot, add the meat and brown it until golden on all sides.
3. Remove the meat and set it aside. In the same oil, sauté the onion, carrot, and celery until softened. Add the garlic and let it brown for a minute.
4. Return the meat to the pot.
5. Deglaze with the red wine and let the alcohol evaporate for a few minutes.
6. If using, add the tomato paste and mix well.
7. Add the beef broth until it almost completely covers the ingredients.
8. Add the rosemary and bay leaf. Taste and adjust salt and pepper.
9. Close the pressure cooker and, following your model’s instructions, cook for about 20-30 minutes after it reaches pressure. Cooking times may vary depending on the cut of meat; consult the manual to be sure.
10. Once cooking is complete, allow the pressure to release naturally before opening the pot.

Trivia

Stew is a dish widely popular across various Italian regions, with small regional variations that may include the addition of mushrooms, olives, or other typical local ingredients. Additionally, in peasant tradition it was often prepared with less premium cuts of meat that, thanks to the long cooking time, became tender and tasty.