Friends, Let’s Make Beef Stew the Lazy Genius Way

You know, every time I make a big batch of Pressure Cooker Beef Stew, it reminds me of this one chilly Saturday when my brother tried to “help” and we almost lost half the carrots to his knife skills. I mean, stew’s forgiving, but not that forgiving! There’s something a bit magical, though, about having your house smell like you’ve been slaving all day, even though the pressure cooker’s done most of the heavy lifting (bless it). If you’re after a bowl of pure comfort with, say, only a handful of “Whoops!” moments, stick around.

Why You’ll Love This Stew (aka, Why I Keep Making It)

So, I make this when I need dinner that feels like a hug but I’m barely clinging on after a long day (kids, work, you get it). My family goes a little wild for this beef stew — especially my partner, who claims leftovers taste even better (and for once, I actually agree). I used to dread the peeling and chopping, but honestly, these days if I’m tired I just chop everything kind of chunky and no one bats an eye. Also, you can sneak in extra veggies if you’ve got picky eaters who somehow don’t spot the parsnips. Oh, and the best part? Minimal dishes to wash — maybe that’s what I love most.

Here’s What You’ll Need (But I Won’t Judge Substitutions)

2 pounds (about 900g) beef chuck, cut into big cubes (I’ve used stewing beef from the supermarket when I’m in a rush, honestly any cut that’s not too lean will work)
1 large onion, chopped (red, yellow, even shallots if you’re fancy — or whatever’s not growing legs in my pantry)
3-4 garlic cloves, smashed or minced — no one has time to mince perfectly
4 carrots, cut into chunks (sometimes I just use baby carrots, no chopping required, go wild)
3 celery stalks, sliced
3 potatoes, peeled and cubed (russet, Yukon, or, ok, I once even used sweet potatoes and didn’t hate it)
2 tablespoons tomato paste (if you don’t have it, a quick squirt of ketchup, I’m serious, gets the job done — grandma would probably faint though)
4 cups beef broth (boxed, homemade, or (sheepish voice) bouillon cubes and water)
1 cup red wine (I skip this if we’re out, or use a splash of balsamic vinegar and a bit more broth. Both actually work pretty well)
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme (or a handful of fresh if you’re feeling extra)
1 bay leaf
Salt and black pepper – to taste (I always add more at the end)
Handful of frozen peas (honestly, optional, but I just dump ’em in at the end)

Here’s How I Actually Make It (More or Less)

Sear the beef. Set your pressure cooker to sauté (or “brown” if you’re using an older Instant Pot, mine’s moody and I kind of just guess). Add a splash of oil and brown the beef in batches — don’t cram it all in at once or it just sort of steams and looks sad. I sneak a piece while nobody’s looking. Remove the beef to a plate.
Sauté the veg. Toss onions, garlic, carrots, and celery into the pot and sauté for about 5 minutes. You want some color, but don’t panic if things stick a little — it only adds flavor. Scrape up any browned bits (those are gold).
Add the tomato paste. Stir it in until it smells toasty, about a minute. If it’s “borrowing” itself to the bottom of your pot, you’re on the right track.
Deglaze with wine. Pour in the wine, scrape again (have a sniff, admire the mess), and let it simmer for a minute or two. If you’re skipping wine, more broth is totally fine.
Bung everything in. Add the beef back, potatoes, Worcestershire, thyme, bay leaf, a pinch of salt and pepper. Chuck in the broth. Give it a gentle stir (if you have that little trivet thing, don’t bother here — I always forget mine anyway).
Seal and cook. Put on the lid, seal the vent (I forgot once, learned my lesson!), and set to high pressure for 35 minutes. It’ll take maybe 10 minutes to come up to pressure. Find a snack, or scroll through your phone (I once tried to do laundry during this time and missed the beep, so… keep an ear out).
Release and add peas. Let the pressure come down naturally for at least 10 minutes, then release whatever’s left (careful, it sort of hisses at you). Stir in the frozen peas — they’ll cook through in the hot stew.
Taste and tweak. Fish out the bay leaf (please!), taste, and add more salt or pepper if needed. I sometimes throw in a squeeze of lemon for brightness, but that’s just me.

Don’t worry if, at any stage, it doesn’t look magazine-pretty — it sort of all evens out in the bowl. Trust me.

Random Notes From My Last Five Tries

Don’t skip the browning step! I tried once, and the stew just didn’t taste like much.
Sometimes (okay, more than sometimes) I use less broth and throw in a bit of beer. A Guinness once worked, a light lager was…fine, kinda boring though.
If you accidentally overcook the potatoes and they go mushy, just call it rustic. Or tell everyone it’s “thickened for extra comfort.”

Variations (Some Hits, One Miss)

I once swapped half the beef for mushrooms. It tasted pretty good (though my dad said it was “missing the point”).
Added a splash of soy sauce when I was out of Worcestershire — honestly, it came closer than I thought.
Tried frozen pearl onions in place of regular once. Too sweet for my taste, but maybe you’ll dig it!

What If You Don’t Have a Pressure Cooker?

Well, you can do this in a Dutch oven in the oven, or a slow cooker. Cooking times will be waaay longer (think hours), but the cozy vibe is the same. I sometimes forget to plug in my Instant Pot, but the stove’s always there (just more dishes, ugh).

How About Keeping Leftovers? (Not That We Get Many)

This stew keeps in the fridge 3-4 days, though honestly, in my house it never lasts a full day anyway. It freezes well, but — confession — I always forget to label the containers, then play Mystery Stew Roulette a month later.

What We Serve It With (aka, Bread is Non-Negotiable)

I gotta have this with a hunk of crusty bread or a heap of mashed potatoes. On Sundays, we go Full English and serve it over Yorkshire pudding (try it, wild but amazing). My friend swears by pickles on the side. I don’t get it, but hey, you do you.

A Few Pro Tips Learned the Slightly Hard Way

I once tried rushing the natural release — stew sputtered everywhere, and the flavor was a bit off. Patience isn’t my best trait; still, wait the 10 minutes.
If your pot says “burn,” just open it and scrape; add a splash more broth. Happens to me every fifth time, no idea why!
Don’t cube the beef too small or it disappears. Bite-sized, not pea-sized, is the move.

FAQs from My Inbox (or, Let’s Just Chat)

Can you make this with chicken?

Sure, if you want, but you’ll need way less time. I did it once, used thighs — came out tasty but not as rich as beef, honestly. Maybe add a splash of cream at the end for oomph.

How do you thicken it?

Sometimes potatoes do the trick all on their own. But if it’s still too soupy, mix a spoonful of cornstarch with cold water and stir it in while it’s piping hot. Give it five minutes to bubble up again. (Actually, flour works too, but I find it gets a bit cloudy.)

Is the wine really necessary?

Nope, but it adds depth. Apple cider isn’t bad either, or just extra broth. I found this article from Serious Eats about browning beef — super interesting read, if you’re a food nerd like me.

Can you double this recipe?

I have, but don’t fill your pressure cooker above the “Max Fill” line, or you’ll make a mess (ask me how I know). Sometimes I do it in two batches instead.

P.S. If you want more visual how-tos, I totally recommend Pressure Cook Recipes’ guide — their step-by-step pictures saved me when I first started.

There you go, my slightly-chaotic-but-totally-tried-and-true way of making Pressure Cooker Beef Stew. I’m not saying it’ll change your life, but it might make a rainy Tuesday feel just a bit more like home.

Pressure Cooker Beef Stew