Choose your language

In order to provide our customers with the most up to date information without delay, some of the French content was translated through machine translation. As as result, there may be errors in translation. We are working on adding the official translations.

English
Français
Español Home
中文 Home
Tagalog Home

Bookmark this page on a mobile device

Save or Bookmark this page on your mobile device for future reference. You can revisit the nutrition section, recipes and more anywhere anytime!

Tap the Share icon at the bottom of the page. It looks like a box with an arrow pointing up. In the Share menu, tap Add Bookmark. Enter a new name, if you like, or tap Save to save the bookmark under its original name.

Tap the Menu Button. Tap Add next to Bookmarks.

To bookmark a page in Chrome on your mobile device, use the “Share” button in your address bar.

Tap on the star in the URL bar. You will see the Page bookmarked notification.

Home
Recipes
Pressure Cooker Classic Beef Stew

Simmering

Pressure Cooker Classic Beef Stew

20 min prep

45 min cooking

Serves 4

Difficulty 2/5

An electric pressure cooker cooks up melt-in-your-mouth tender beef and vegetables in a fraction of the time and with minimal effort. Have a hearty, warming stew on the table in less than an hour.

Ingredients

2½ lb (1.3 kg) Beef Centre Cut Shank, 1-inch (2.5 cm) thick pieces 1½ tsp (7 mL) salt ½ tsp (2 mL) fresh ground pepper 1 tbsp (15 mL) vegetable oil 2 onions, diced 3 cloves garlic, sliced 1 tbsp (15 mL) tomato paste ½ cup (125 mL) beef broth 2 tbsp (30 mL) Worcestershire sauce 3 carrots, diced 2 celery stalks, diced 2 sprigs fresh thyme (or ½ tsp/2 mL dried) 1 sprig fresh rosemary (or ¼ tsp/1 mL dried) 4 yellow-fleshed (Yukon Gold) potatoes, peeled and quartered (about 1 lb/450 g) 1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) cold water 1 cup (250 mL) frozen peas Fresh parsley leaves (optional)

Get Ingredients

Directions

1. Preheat electric pressure cooker on the sear/sauté function. 2. Season the beef all over with salt and pepper. Heat oil in pressure cooker pot. Add beef shanks, in batches, and cook, turning once, for about 5 min per side or until browned. Transfer to a plate and repeat with remaining shanks. 3. Add onion and garlic; cook, stirring, for 3 to 5 minutes or until softened. Stir in tomato paste, Worcestershire and beef broth. Scraping any bits off the bottom with a wooden spoon. Stir in carrots, celery, thyme and rosemary, then potatoes. Layer beef on top and pour in any accumulated juices 4. Seal the electric pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 25 minutes. 5. When the timer beeps, let pressure release naturally for 10 minutes. Quick release any remaining pressure. Remove the beef bones with a fork, pulling the meat into bite-sized pieces as you go. Scoop the marrow from the centre of the bones and stir it back into the stew. 6. Set pressure cooker to Sauté or necessary setting to keep the sauce at a simmer. Stir cornstarch mixture and gradually stir into the stew along with the peas. Cook, stirring, for 2 to 3 minutes or until stew thickened and peas are hot. Serve garnished with parsley, if desired

Tip

Browning the beef before simmering gives beef stew a rich colour and flavour. Brown beef in batches to avoid overcrowding the pot. Overcrowding will cause the meat to steam rather than brown.

How to Cook It

Simmering
Pan-Frying
Pan Searing

Cuts Used in This Recipe

Fore Shank

Beef Shank (Osso Buco-style)

Fore Shank

Shank Centre Cut for Stewing Beef Boneless

More to Explore

Where to Find Canadian Beef (opens in a new tab)

Diet & Wellness (opens in a new tab)

Recipe Collections (opens in a new tab)

World Cuisine (opens in a new tab)

Frequently Asked Questions (opens in a new tab)

Canadian Beef (opens in a new tab)

Canada Beef Network

Canada Beef Information Gateway (opens in a new tab)

Food Service Gateway (opens in a new tab)

Canada Beef Chat

Canada Beef Guide (opens in a new tab)

CanadaBeef.ca (opens in a new tab)

Home

The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.