How to Make Beef Stew

Using my stovetop pressure cooker, I make this lovely dish of tender beef chunks with softly boiled potato and carrots in a rich hearty stew.

5 from 4 votes

700g beef chuck cut into small/medium sized pieces, pat dry and mixed with 1 tsp salt + 1/2 tsp black pepper
1 yellow onion sliced
3 cloves garlic crushed
1 tbsp balsamic vinegar
1 tbsp tomato paste
1 tbsp flour
1/4 tsp Italian herbs
1 bay leaf
3/4 tsp sugar
1 potato cut into wedges
1 carrot sliced/cut into chunks
1 beef stock cube

* I use a stovetop pressure cooker.
Heat pressure cooker with 3-4 tbsp oil and fry beef in 2-3 batches. About 5 mins per batch (flipping mid way). Once done, scoop out and set aside.
In same pressure cooker, add in onions and fry for 5 mins until soft and translucent. Add in balsamic vinegar and scrap up bits at bottom. Add in crushed garlic cloves and fry for half a min.
Add tomato paste, beef with juices and flour. Mix well for 2 mins. Pour in 700-750ml water, crush in beef cube, add in bay leaf, sugar, herbs and close pressure cooker and cook on HIGH for 20mins.
Once done, switch off flame and open lid when pressure is off. Mix and switch on flame to a medium boil. (There might seems to be alot of gravy but this will cook down). Add in carrots + potatoes and cook for further 15-20 mins or until veggies are tender to the bite and gravy has thickend to your liking. Add in 1/4 tsp salt or to your taste. Done.

Top Tips:

I prefer the stock cubes to the liquid chicken/beef stocks so I just use the cube.
Be sure to get beef chuck (or sometimes called chuck tender). This is the right cut to make stew.
Differing pressure cookers will differ in cooking times.
Searing the beef (Step 1) helps to seal in the juices and build the flavour. I have also made this ala lazy cooking mode - where I skipped Step 1 and chucked in the beef after sauteeing onions and garlic - it tasted amazing too! So do what works for you:)