Pressure Cooker Beef Stew

"If you don't have a pressure cooker, this works fine in a dutch oven. Increase the beef broth to 3 cups and cook for 2 hours."
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Ready In:




  • Mix flour, salt, and dry mustard in a bag.
  • Add beef and shake to coat.
  • Heat oil in pressure cooker; brown beef pieces.
  • Add broth; bring to a boil.
  • Add all remaining ingredients.
  • Lock the pressure cooker lid in place and bring to high pressure over high heat.
  • Cook for 12 minutes.
  • Release the pressure, remove bay leaves before serving.

Questions & Replies

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  1. I had a sudden craving for beef stew and found you pressure cooker recipe. I had all the ingredients on hand but left out the brown sugar and used less potato and more onion and carrots. I loved the bit of mustard flavor. The balsamic vinegar and tomato paste added just the right amount of sweetness to balance the canned tomato and beef flavors. I'm slow and it took 30 mins. prep time but then it only takes 12 mins. to cook! Thank you MizzNezz for another wonderful recipe.
  2. This was my second dinner from my pressure cooker and it was SOOOO goooddd!!!! Easy and quick and all in one pot. I was starving after work and this took less than 30 minutes from start to finish and it was delicious! Definitely will make again! Hubby likes it a lot too!!! This would go great on a bed of rice. If you don't like it too sweet next time just back off on the brown sugar a bit. I liked it just the way it was written. Thank you!!!
  3. This will be my new official beef stew recipe.
  4. I doubled the recipe, but cut back on the amount of potatoes so it would all fit in my electric pressure cooker. Fantastic!!!!! Hubby was amazed. The sauce/broth came out thick, brown and delicious.<br/>I used 1 inch thick sirloin tip steaks, tenderized first with a Jaccard Tenderizer, then cut into 1 inch cubes. I left made the veggie pieces bite size instead of a small chop, and they were cooked to perfection.<br/>Really, the wow of this dish is the many layers of flavor that come out of one pot. Don't skip the balsamic and the's divine with this, far better than beef stews I have made without it.
  5. All I can say is yum! I followed the recipe exactly and it turned great. My husband is a REALLY picky eater and he came back for seconds.


  1. WOW! I made a double portion of this recipe using deer stew meat last night and my husband and I both LOVED this! You couldn't even tell it was deer meat. I used Red Cooking Wine instead of the Balsamic Vinegar, kept the brown sugar at 1 Tblsp., omitted the Tomato Paste and pressure cooked on high for 25 minutes since I doubled the recipe. We really liked the rich, full flavor. My husband couldn't stop talking about how good it was! I will definitely be making this again and again! Thanks so much for sharing!
  2. Great Recipe! It was the nutritional info that origianlly got my attention--check out the low fat %, high potassium, protein, fiber, vitamins A, C, B, magnesium, and iron contents. WOW! Have made it twice and tried several subtsitutions: red wine vinegar (when I had no balsamic); ommited salt and used low sodium broth (also tried chicken instead of beef--yum!). Last night I made it in the dutch oven and had two extra cups of sumptious "gravy" left over which I might use to top mashed potatoes, stuffed peppers, or a meatloaf. The flavor of this stew is outstanding and the beef is oh-so tender. Thanks MizzNezz for another HEALTHY delicious masterpiece!


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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