Herb-Braised Beef Stew
Tender beef cubes slow-cooked with fresh mint, cilantro, and ripe tomatoes for a deeply aromatic stew. This pressure cooker recipe delivers rich, comforting flavors with minimal effort, making it a perfect weeknight dinner for the whole family.
🛒 Ingredients
8 servings
- 1 kg (2.2 lbs) chuck or blade beef, cut into cubes
- 1 medium onion, sliced
- 1 heaping tablespoon minced garlic
- 2 large tomatoes, roughly chopped
- 1/2 green bell pepper, seeded and diced
- 1/2 cup fresh cilantro leaves
- 10 fresh mint leaves, torn by hand
- 1 tablespoon tomato paste
- Salt and black pepper to taste
- 1 tablespoon white wine vinegar
- Water to cover
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Directions
- 1
Place the beef cubes into a pressure cooker. Add the onion, garlic, chopped tomatoes, bell pepper, cilantro, mint leaves, and tomato paste.
- 2
Pour in enough water to just cover the meat and aromatics. Add the vinegar and salt. Seal the pressure cooker and bring to full pressure over high heat.
- 3
Once the pressure valve hisses, reduce to medium heat and cook for 25 minutes.
- 4
Release pressure carefully. Transfer the stew to a regular saucepan, season generously with black pepper, and simmer uncovered for 8–10 minutes to reduce and concentrate the sauce.
- 5
Taste, adjust seasoning, and serve hot with white rice, crusty bread, or mashed potatoes.
💡 Chef's Tip
For extra depth, sear the beef cubes in a dry pan until golden before pressure cooking — this creates a richer, more complex broth.
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