Pressure Cooker Beef Stew with Garlic Bread
Tender beef chunks braised with carrots, potatoes, and aromatics in a rich broth thickened with cornstarch. This electric pressure cooker method delivers fork-tender meat in 35 minutes, finished with a cornstarch slurry for silky sauce. Served alongside crispy garlic bread for soaking up every drop.
Ingredients
- 3 tbsp vegetable oil, divided
- 1 ½ lb beef blade steak, cut into 1-inch pieceschuck roast1:1beef
equally tender when pressure cooked
- 1 tsp salt
- ½ tsp pepper
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tsp Italian seasoning
- 4 cups sodium reduced beef broth
- ½ cup ketchup
- 1 tbsp Worcestershire sauce
- 1 bay leafchuck roast1:1beef
equally tender when pressure cooked
- 3 cups carrots, cut into 1-inch pieces
- 3 cups potatoes, cut into 1-inch pieces
- 3 tbsp cornstarchflour1:1 ratio by weight then adjustthickenersadds gluten
flour takes slightly longer to thicken
Full guide → - 3 tbsp cold water
- 1 pkg garlic bread (284g)crusty bread with butteras substitutebreadadds dairy
bake separately; less convenient
Instructions
- 1
Preheat electric pressure cooker on Saute function. Season beef all over with salt and pepper.
- 2
Heat oil in pressure cooker pot. Brown beef in 2 batches, turning and adding more oil as needed, until browned on all sides. Transfer to a plate.
- 3
Add onion, garlic, and Italian seasoning to pot. Cook, stirring until starting to soften.
- 4
Stir in broth, ketchup, Worcestershire sauce, and bay leaf, scraping up any browned bits from bottom of pan. Return beef to pot with accumulated juices.
- 5
Stir in carrots and potatoes.
- 6
Seal pressure cooker lid and close vent. Set pressure to HIGH for 35 minutes.
- 7
When timer beeps, let pressure release naturally for 10 minutes. Quick release any remaining pressure.
- 8
Meanwhile, bake garlic bread according to package instructions and keep warm.
- 9
Return pressure cooker to Saute function and bring to a boil. Combine cornstarch with cold water and gradually stir into stew. Cook until sauce thickens.
- 10
Serve stew with slices of garlic bread on the side.
Tips
Let pressure release naturally for 10 minutes before quick release to retain meat tenderness.
Scrape browned bits from pot bottom when deglazing for deeper flavor.
Gradual cornstarch slurry prevents lumps in sauce.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months. Thaw overnight in refrigerator before reheating.
Prepare through step 5 and refrigerate overnight. Pressure cook when ready. Alternatively, brown beef and prepare aromatics 1 day ahead.
Serve stew piping hot with garlic bread slices on the side to soak up sauce. Accompany with crusty bread or over rice if desired.
Common Mistakes
Skip browning beef to avoid flat, one-dimensional flavor.
Avoid overfilling pot to prevent pressure cooker malfunction; follow manufacturer fill line.
Do not release pressure too quickly to avoid tough, stringy meat.
Stir cornstarch slurry gradually to avoid clumping in hot liquid.
Substitutions
flour takes slightly longer to thicken
Full guide →bake separately; less convenient