Tender Beef and Vegetable Stew
A hearty, comforting beef stew made effortlessly in the pressure cooker. Chunks of chuck beef turn melt-in-your-mouth tender in minutes, surrounded by colorful fresh vegetables. A crowd-pleasing weeknight dinner the whole family will love.
🛒 Ingredients
5 servings
- 500 g (1 lb) chuck beef, cut into large chunks
- 4 medium potatoes, peeled and quartered
- 1 large onion, sliced
- 1 ripe tomato, diced
- 1 large carrot, sliced into rounds
- 1 green bell pepper, cut into strips
- 2 medium zucchinis, cut into chunks
- 1/2 teaspoon sweet paprika
- 1 beef stock cube
- 5 garlic cloves, minced
- 3 tablespoons vegetable oil
- Fresh flat-leaf parsley, chopped
- Salt and black pepper to taste
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Directions
- 1
Cut the beef into generous 4 cm chunks. Season well with salt and pepper.
- 2
Heat the oil in a pressure cooker over medium-high heat. Sauté the onion and garlic until softened and lightly golden, about 3 minutes.
- 3
Add the beef chunks, diced tomato, and paprika. Cook over medium heat for about 10 minutes, stirring occasionally. No need to add water — the meat will release its own juices.
- 4
Seal the pressure cooker and cook under pressure for 10 to 12 minutes, until the beef is tender.
- 5
Once the pressure has fully released, open the lid. Add the potatoes, carrot, bell pepper, zucchini, and crumbled stock cube.
- 6
Simmer uncovered over low heat for 5 to 8 minutes, until the vegetables are cooked through but still hold their shape.
- 7
Adjust seasoning, scatter fresh parsley on top, and serve immediately over steamed white rice.
💡 Chef's Tip
No pressure cooker? No problem — use a heavy-bottomed pot with a lid and simmer the beef for 50–60 minutes over low heat. Chuck can be swapped for beef cheeks for an even richer, silkier texture.
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