Homemade Beef Stew
Homemade Beef Stew

There is nothing like homemade beef stew. The stuff I have bought in a can, a mix, or even in the freezer section just isn’t the same.

I avoided making beef stew until I tried it with my pressure cooker.

This handy tool made making it simple and fast.

Another key element to speeding up the process is having a spice blend already mixed. This is where my Beef Stew Spice Blend comes in really handy. As a bonus, I also use this blend with other meats, stews, and roasted vegetables.

Beef Stew Recipe

Print Recipe

Servings Prep Time Cook Time
6 20 minutes 15 minutes

Recipe Notes

  • If you are using an electric pressure cooker, follow its directions for searing meat and adjust the cooking time. I am using a stove top cooker which achieves higher pressure. Add 5 minutes if using an electric pressure cooker.
  • If you are using small “baby carrots”, there is no need to chop them. Just throw them in as is.
  • This recipe freezes very well. Portion out cooled soup and pour into freezer safe containers or bags. Be sure to label with name and date.
  • NEVER overfill your pressure cooker. Only fill to the “Max” line. If you have a smaller pressure cooker, divide this recipe in half.

INGREDIENTS

  • 454 grams (1 lb) Stewing Beef
  • 1 Tablespoon Olive Oil
  • 60 millilitres (1/4 Cup) Red Wine Vinegar
  • 4 Cloves Minced Garlic
  • 500 millilitres (2 Cups) Vegetable Stock
  • 2 Tablespoons Beef Stew Spice Blend
  • 2-3 Large (240 grams or 20 baby carrots) Diced Carrots
  • 3-4 Medium Peeled and diced Potatoes
  • 2 Medium Chopped Onions
  • 560 millilitres Diced Canned Tomatoes

DIRECTIONS

Gather your ingredients. Peel and dice the potatoes, onions and carrots into bite sized pieces.
Gather your ingredients. Peel and dice the potatoes, onions and carrots into bite sized pieces.

 

Place oil in the pressure cooker and heat over medium high heat. Once the pot is quite hot, sear the meat. If the meat does not sizzle, let the pot heat up some more. Turn the heat down to Medium if the meat is spitting, so that it won’t burn. Do not overcrowd meat (the pieces should not touch) and do it in batches if needed. Once seared, remove from pot.
Place oil in the pressure cooker and heat over medium high heat. Once the pot is quite hot, sear the meat. If the meat does not sizzle, let the pot heat up some more. Turn the heat down to Medium if the meat is spitting, so that it won’t burn. Do not overcrowd meat (the pieces should not touch) and do it in batches if needed. Once seared, remove from pot.

 

Once all the meat is seared and removed, pour the red wine vinegar in the pot and whisk well to loosen the bits on the bottom of the pot.
Once all the meat is seared and removed, pour the red wine vinegar in the pot and whisk well to loosen the bits on the bottom of the pot.

 

Add garlic and cook for 1 minute.
Add garlic and cook for 1 minute.

 

Add stock and spices.
Add stock and spices.

 

Notice that there are no bits stuck to the bottom.
Notice that there are no bits stuck to the bottom.

 

Add carrots, potatoes, onions and tomatoes.
Add carrots, potatoes, onions and tomatoes.

 

Add meat.
Add meat.

 

Secure pressure cooker lid and bring up to pressure over high heat.
Secure pressure cooker lid and bring up to pressure over high heat.

 

When pressure is reached reduce heat to lowest setting that still maintains pressure. Set timer for 15 minutes (If you are using an electric pressure cooker, set the timer for 20 minutes).
When pressure is reached reduce heat to lowest setting that still maintains pressure. Set timer for 15 minutes (If you are using an electric pressure cooker, set the timer for 20 minutes).

 

Once time is up, remove the pressure cooker from the heat and allow it to release pressure naturally.
Once time is up, remove the pressure cooker from the heat and allow it to release pressure naturally.

 

Once the pressure has released, open the lid and stir.
Once the pressure has released, open the lid and stir.
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