An ideal hearty recipe for Sunday lunch. Achieve the flavours and tenderness of a 6 hr slow cooked stew in 30 mins. Make suet dumplings in the air fryer and serve together.
Ingredients
- 2 pounds (900g) beef stew meat, cut into 1-inch (2.5cm) chunks
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 stalks celery, sliced
- 2 potatoes, diced
- 1 cup beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat the vegetable oil in the pressure cooker on the sauté mode. Add the beef stew meat chunks in batches and brown them on all sides. Remove the meat and set aside.
- In the same pressure cooker, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 2-3 minutes.
- Add the carrots, celery, and potatoes to the pressure cooker. Stir and cook for an additional 2 minutes.
- Return the browned beef stew meat to the pressure cooker, along with any accumulated juices.
- In a separate bowl, whisk together the beef broth, red wine (if using), tomato paste, bay leaves, dried thyme, paprika, salt, and pepper. Pour this mixture into the pressure cooker.
- Lock the pressure cooker lid in place and set the pressure release valve to the sealing position.
- Select the high-pressure cooking mode and set the timer for 30 minutes.
- After the timer goes off, allow the pressure to naturally release for 10 minutes. Then, carefully quick-release any remaining pressure.
- Open the pressure cooker lid and give the stew a good stir.
- Taste the stew and adjust the seasonings if needed.
- Serve the beef stew hot, garnished with fresh parsley if desired.
Enjoy your flavorful and tender pressure cooker beef stew!
