Pressure Cooker Weeknight Beef and Mushroom Stew

The electric pressure cooker with multi functions allows this comforting one-pot braised stew to be ready in about an hour and, therefore, a delicious dinner solution even on weeknights. Serve stew with prepared horseradish for a tasty accompaniment and crusty bread for sopping up the sauce.
Yield 4 Servings Prep. Time 15 min Cooking Time 60 min Total Time 75 min

Ingredients

Here are the following ingredients:

  • 2 tbsp (30 mL) vegetable oil, divided
  • 1 lb (500 g) Beef Stew Cubes
  • 1 tsp (5 mL) EACH salt and fresh ground pepper
  • 1 tbsp (15 mL) butter
  • ½ lb (250 g) sliced mixed mushrooms, such as button, cremini and oyster
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1½ tsp (7 mL) dried thyme leaves
  • 4 cups (1 L) reduced-sodium beef broth
  • 1 lb (500 g) potatoes, cut into 2-inch (5 cm) chunks
  • 2 carrots, cut into 2-inch (5 cm) chunks
  • 2 bay leaves
  • 3 tbsp (45 mL) cornstarch
  • 3 tbsp (45 mL) cold water
  • 1 cup (250 mL) frozen peas
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 2 tsp (10 mL) red wine vinegar

Shopping List

Here are the following shopping items to buy:

Method

Follow these cooking methods/directions:

  1. Preheat electric pressure cooker on the sear function. Pat stew cubes dry with paper towel and season all over with salt and pepper.

  2. Heat 1 tbsp (15 mL) oil in pressure cooker pot. Brown beef in batches, turning and adding remaining oil as needed, until browned on all sides. Transfer to a bowl with a slotted spoon.

  3. Add butter to pot. Cook mushrooms, onion, garlic and thyme, stirring occasionally, for 5 to 8 minutes or until softened. Return beef to the pot with any accumulated juices. Stir in broth, potatoes, carrots and bay leaves.

  4. Seal the electric pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and set time for 30 minutes. When the timer beeps, let pressure release naturally for 10 minutes. Quick release any remaining pressure.

  5. Skim fat from sauce. Combine cornstarch with cold water in a small bowl. Set electric pressure cooker on the sear function. Bring to a boil, gradually stirring cornstarch mixture into pot; add peas. Boil, stirring, for about 2 to 3 minutes or until thickened and peas are heated through.

  6. Discard bay leaves. Stir in parsley and vinegar and serve.