Pressure Cooker Beef Stew with Root Vegetables

Pressure Cooker Beef Stew with Root Vegetables gets its flavors from the sweetness of the turnips and parsnips and can be on your table in under one hour.

Pressure Cooker Beef Stew with Root Vegetables and Cheesy Grits

Beef Stew is a warm and homey meal and makes us think of family time around the dinner table.  Remember the good old days of enjoying a nice leisurely dinner and exchanging stories of our day.  That was before the new fast paced World of computers and mobile devices.  Gosh and I used to think faxes were fast paced!

My favorite Beef Stew recipe (coming soon) is one that my friend Phyllis gave to me many years ago.  You may remember the name, Phyllis, because she is the one who gave me the recipe for my Pressure Cooker New York Cheesecake, which started a Cheesecake craze in the pressure cooking World!

Another favorite Beef Stew recipe is Ree Drummond’s recipe.  I’ve taken liberties with her recipe to make it work in the Pressure Cooker.  I love that my Pressure Cooker Beef Stew with Root Vegetables can be on my table in under one hour, instead of three and a half hours on the stove!  It is awfully good on the stove though.  You should try it that way, as well.

Cast of Ingredients for Pressure Cooker Beef Stew with Root Vegetables

It used to be cheaper to cook your own meals, rather than to go out to eat.  Prices for good food have gone way up, so most of us are on a budget and want to get the most from our money.  It is often times cheaper to buy a nice big piece of Chuck Roast, rather than a package of already cut up, “Stew” meat.

Plus, I prefer to choose a beautiful Chuck Roast and cut up the meat myself.  When there is a sale, I’ll buy six or more pounds of Chuck Roast(s), process the meat for various recipes and then use my Foodsaver Vacuum System and package them into two pound bags.

Some I cut for Stew, others, I slice to use in my Chinese Take-Out Beef and Broccoli or Pressure Cooker Mongolian Beef, recipes, to name a couple.  I also add marinades to Foodsaver bags of meat for easy “Freezer” meals.

Quarter your Onion

I love onions and I want my onions to stay in tact in the Pressure Cooker.  So, similarly to my Pressure Cooker Classic Pot Roast Dinner recipe, we will give the onions a good sear and then add them back in at the end.  Cut your Onion into quarters.

Allow the Pressure Cooker to Fully Heat

Always allow your Pressure Cooker cooking pot to fully heat up, before adding a fat.  Doing so, makes your Stainless Steel pot, non-stick!  So, allow your Pressure Cooker to fully  heat and then add the oil and butter.

Why both?  Because, butter burns at higher temperatures, so the oil will help keep the butter from burning, but still have a nice buttery taste.  Alternatively, you can use my Homemade Simple Ghee if you like as Ghee is great with higher heat.

Toss in the Meat, Onions and Garlic

I usually add in the garlic after browning my onion because garlic will burn quickly and onions take longer to become translucent and fragrant.  However, since the garlic and meat will be removed shortly, I wanted to save you some time and that extra step.

Salt and pepper the meat and toss it in along with the onions and garlic.

Give the Meat a Quick Sear

The beef will sear pretty quickly, so pull out the pieces as they become a bit brown.  You don’t need a heavy sear.  We just want to get some good flavor on the beef.  Most of the garlic will come out with the beef, which is fine and good.

Let the Onions get Brown

Allow the onions to begin to caramelize by letting them sit in the very hot cooking pot.  Turn them to the next side, once you see some caramelization. They will break up a bit and that is fine.  Pull them out as they caramelize and set them aside for later.  They will get added back into the Pressure Cooker after the meat has cooked.

Yummy Brown Bits

Your Pressure Cooker cooking pot will look like there is stuff stuck to the bottom.  Smile, that is all the good flavor stuff!  The stuffs Stews are made from!  Grab your Spatula and the beer and let’s make a little Fond.

Deglaze with Beer!

Since we will be cooking in a Pressure Cooker and not simmering on the stove, the alcohol won’t have a chance to burn off as much as it does on the stove.  So, here’s the dealio, let’s deglaze the cooking pot with the beer.  Grab your Spatula and scrape the bottom of the cooking pot to free the yummy bits and pieces.

Ta da! Look at that Fond!

Dun-da-dun-tah, we’ve got Fond and a clean pot!  Because you heated up your cooking pot before adding the oil, it became non stick and the pieces just slid right off the bottom.   Look at all that lovely flavor.

Pour in your Broth and all the Seasonings

Dump in your Beef Broth and all the seasonings.  I make my own Pressure Cooker Bone Broth/Stock and freeze in one cup Foodsaver pouches, so I added in three of them.  The broth will defrost quickly in your pot.  Make sure you use Beef Broth/Stock for this and not chicken broth/stock.  This recipe needs the richness of the beef stock.

Add the Beef Stew Meat back into the Pressure Cooker cooking pot

Add your Beef Stew Meat to the broth and you are ready to cook!  Lock on the lid.

Chop the Vegetables to Similar Size

While the Beef is cooking, peel and chop your root vegetables.  Try to cut them all the same size.   To keep them crisp and prevent the parsnips from browning, place the veggies in a bowl and cover with water.

Add Back the Onions and Raw Vegetables

After you have released pressure, add in the onions and push them down to the bottom of the pot.  Add in all the raw chopped vegetables and push them into the liquid.  They will float.  🙂

After a quick cook time, you will have a delicious Beef Stew!

Make a Slurry

My camera seems to have overexposed this photo, so pretend it is not florescent.  After the pressure has released, make a slurry by dunking a measuring cup into your Pressure Cooker Beef Stew with Root Vegetables.  Pull out some liquid.  Add 1-2 Tablespoons of Potato Starch or Flour and use a Whisk to blend it thoroughly.  Make sure all lumps and bumps are gone.

Dump in the Slurry

Dump in the Slurry and take your Whisk and push the Slurry to the bottom of the cooking pot.  Whisk in the Slurry very well, being careful not to break up the vegetables.  Simmer your Stew until the liquid begins to thicken.

You can see how all the vegetables have kept their integrity.

Pressure Cooker Cheesy Grits

I like to serve this Pressure Cooker Beef Stew with Root Vegetables on top of my yummy Pressure Cooker Southern Style Cheesy Grits.   If you have a second Pressure Cooker, you could make up the grits, or you can use the Pot in Pot method with the set up like my Pressure CookerPerfectly Cooked Pot in Pot Rice recipe.

Pressure Cooker Beef Stew with Root Vegetables

Enjoy!  Notice I am using a Pioneer Woman napkin to thank her for this Pressure Cooker Beef Stew with Root Vegetables meal.

Kitchen Equipment and Essentials

• Instant Pot Smart DUO60
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Culina Stackable (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
• Cilio Olivewood Spatula
• Rachael Ray Stoneware EVOO Oil Dispensing Bottle
• Alton Brown Salt Box
• Bellemain Porcelain Ramekins
• John Boos Maple Cutting Board with Groove
• 3.5 Quart Stainless Steel Mixing Bowl
• Potato Starch
• Pressure Cooker Southern Style Cheesy Grits

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Here is the handy printable recipe:

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Pressure Cooker Beef Stew with Root Vegetables

Prep Time

20 mins

Cook Time

33 mins

Total Time

53 mins

 

Pressure Cooker Beef Stew with Root Vegetables gets its flavors from the sweetness of the turnips and parsnips and can be on your table in under one hour.

Course: Dinner, Main Course

Cuisine: American

Servings: 6 servings

Author: This Old Gal

Ingredients

• 3 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Butter
• 2 pounds Chuck Roast cut into 2 inch cubes (or Stew Meat)
• 3 cloves Fresh Garlic minced
• 1 large Onion cut into quarters
• 8 oz Beer
• 3 cups Beef Broth
• 1 Tablespoon Worcestershire sauce
• 4 tablespoons Tomato Paste
• 1 1/2 teaspoons Sugar
• 1/2 teaspoon Paprika
• 1 Tablespoon Kosher Salt (1.5 tsp if using Sea Salt)
• 1/2 teaspoon Freshly Ground Black Pepper Freshly Ground
• 3 large Carrots cut into large chunks
• 2 large Parsnips cut into large chunks
• 1 medium Turnip cut into large chunks
• 1-2 Bay Leaves
• 1-2 Tablespoons Potato Starch or Flour
• 6 cups Pressure Cooker Cheese Grits

Instructions

1. Select Sauté or Browning on your Pressure Cooker cooking pot and allow to fully heat.
2. Salt and Pepper the beef.
3. Add oil and butter.
4. Add onions, beef and garlic and lightly brown the beef. Remove beef to a bowl and brown the onions until caramelized. Remove onions to a bowl and set aside.
5. Pour in beer and deglaze the cooking pot. Add in beef broth, Worcestershire sauce, tomato paste, paprika and sugar.
6. Return beef to the cooking pot.
7. Lock on lid and close Pressure Valve.
8. Cook at High Pressure for 30 minutes.
9. When Beep sounds, allow a 10 minute Natural Pressure Release.
10. Open lid and add in onions, pushing them to the bottom. Add in the carrots, turnips and parsnips. Drop in Bay Leaves.
11. Lock on Lid and close Pressure Valve.
12. Cook at High Pressure for 3 minutes.
13. When Beep sounds, allow a 10 minute Natural Pressure Release.
14. Remove ½ cup liquid from cooking pot and whisk in Potato Starch to make a Slurry. Add Slurry to cooking pot, pushing it down to the bottom and carefully whisk it into the liquid. Taste and adjust seasonings.
15. Select Sauté or Browning and allow to simmer, until desired consistency is reached. Remove Bay Leaves.
16. Serve over Pressure Cooker Cheese Grits

Don’t forget to PIN IT

Pressure Cooker Beef Stew with Root Vegetables