That first hiss from the cooker tells you something good is happening. You spot that little valve hiss and suddenly, you know the waiting game just started. It’s the sound that means the pressure cooker’s got your back, locking in all those flavors for that perfect stew you’re craving.
At that moment, you remember why you love the pressure cooker so dang much. You don’t gotta stand over the stove stirring or babysitting a pot. Just dump everything in, hit the button, and walk away. It’s kinda like having a kitchen helper who never complains.
You sense the stew getting tender inside while you get to do other things. Pretty soon, you’ll hear that relaxing low hiss or the click when the pressure lets off. Then it’s time for the best part: that tender pull when your fork slides through the beef like butter. Y’all, this is comfort food done easy.
Why This Recipe Works Every Single Time
- Using beef chuck or stew meat means the beef gets nice and tender under pressure.
- A bit of all-purpose flour coats the meat to help thicken the juices into a rich sauce.
- The herbs de provence or Italian seasoning add a fragrant boost without overpowering.
- Boiling water with Better Than Bouillon base builds deep, savory flavor fast.
- Veggies like carrots, potatoes, and onion cook evenly alongside the meat for balance.
- The quick release method stops the cooking in time so veggies don’t turn mushy.
- Adding a splash of aged balsamic at the end brightens the whole dish nicely.
What Goes Into the Pot Today
- 2 pounds beef chuck or stew meat trimmed and cut roughly into bites.
- 2 tablespoons all-purpose flour for that tender, saucy texture.
- 2 teaspoons herbs de provence or Italian seasoning to keep it simple.
- ¾ teaspoon kosher salt and ½ teaspoon freshly ground black pepper to season right.
- ½ teaspoon garlic powder because garlic always helps.
- 1 large sweet onion chopped nice and chunky for sweetness.
- 2 large carrots peeled and cut into half-inch chunks for that hearty bite.
- 1 pound fingerling or small red skin potatoes unpeeled and cut into one-inch chunks—skin on adds texture and holds flavor.
- 3 cups boiling water mixed with 3 tablespoons Better Than Bouillon Roast Beef Base for rich broth.
- 3 tablespoons tomato paste to deepen flavor and give a little color.
- 1 cup frozen peas tossed in at the last step for a pop of green and sweetness.
- 1 to 2 tablespoons aged balsamic vinegar to finish things off with a tangy kick.
- Optional fresh herbs like parsley, basil, or tarragon chopped for sprinkling on top.
How It All Comes Together Step by Step
- First, you preheat your oven to 325 degrees Fahrenheit. This gets everything ready to slow-cook nice and steady.
- In a big mixing bowl, toss the beef chuck with flour, herbs, salt, pepper, and garlic powder. Make sure every piece is coated well. This helps seal in juices and thickens your stew sauce.
- Grab a large Dutch oven or any oven-safe pot and layer the beef at the bottom. Then add the chopped onion, carrots, and potatoes on top. You’re basically building flavor from the inside out.
- Pour the boiling water over everything carefully. The hot water’s gonna start breaking down the meat once it’s in the oven.
- Seal the pot with a tight-fitting lid. If you’re using a pressure cooker, make sure that sweet sealing ring is good and in place. You want no steam escaping except where it’s supposed to hiss out.
- Pop the pot in the oven and cook for about two and a half to three hours. This slow, tender pull method means your beef ends up fall-apart tender, and the veggies get perfect.
- Once you hear the valve hiss stop or the timer’s up, carefully do a natural release if your model calls for it or a quick release if you’re in a hurry. Just be safe with those steam bursts!
- Stir in the frozen peas and balsamic vinegar, then give it a taste. Add salt if you think it needs it. Optional fresh herbs go on top right before serving for fresh flavor and color.
Valve Hacks You Need to Know
- If you’re short on time, use the quick release but watch out for hot steam. Use a long utensil to nudge the valve and keep your hands safe.
- Want extra tender beef? Let it do a natural release for about 10 minutes after cooking. This keeps all that pressure inside finishing the job without drying meat out.
- Keep your sealing ring fresh by rinsing it after every use with warm water and making sure it’s dry before you set it back. A clean sealing ring means better pressure and less leaks.
What It Tastes Like Fresh From the Pot
You get that deep, savory beef flavor first, rich from cooking slow and steady in all those herbs and spices. The meat’s so tender it kinda breaks apart under your fork with zero effort. It’s comfort that feels like a warm hug after a long day.
The carrots and potatoes soak up the broth while still holding their shape, giving you little bites of sweetness and earthiness. The tomato paste adds a tangy undertone that rounds everything out nicely.
Then you hit that last brightness from the balsamic and fresh herbs at the end. It’s like the whole stew wakes up with a subtle tang and fresh, green pop that keeps you comin’ back for more bowls.
Keeping Leftovers Fresh and Ready
- Store cooled stew in an airtight container in the fridge for up to 3 days. Perfect for grabbing a quick, hearty meal.
- Freeze leftovers in meal-sized portions using freezer-safe bags or containers. Defrost overnight in the fridge before reheating to keep that tender pull intact.
- If you wanna reheat, use a low heat setting either on your stovetop or microwave and stir occasionally so it heats evenly without drying.
- For longer storage, consider freezing parts like just the beef or veggies separately, then mix when reheating. It keeps textures fresh and stops anything mushy from happening.
Everything Else You Wondered About
- Can I substitute other cuts of beef? Sure thing, but chuck is best for that tender pull. Other cuts might get tougher or cook differently.
- What if I don’t have Better Than Bouillon? Use any good-quality beef broth or stock you like. Just make sure it’s strong enough to flavor the stew well.
- Do I have to peel the potatoes? Nope, the skins add texture and nutrients. Just give ’em a good rinse and chop.
- Can I use fresh peas instead of frozen? Yep, fresh peas work fine. Just add ’em at the same time you do frozen peas to keep that fresh pop.
- Is it okay to skip the balsamic vinegar? You could, but it really brings that final little zing that lifts the whole stew.
- How do I handle leftover stew? Cool it quickly, store airtight, and reheat gently for best taste and texture.
The Easiest Beef Stew You’ll Ever Make—Just Dump and Cook
This comforting beef stew is a true dump-and-go crowd-pleaser—savory, hearty, and made easily in a pressure cooker or Dutch oven for fall-apart beef and perfectly tender vegetables.
Equipment
- 1 Mixing bowl large
- 1 Dutch oven or pressure cooker oven-safe or sealed
Ingredients
Main ingredients
- 2 pounds Beef chuck or stew meat cut into bite-size pieces
- 2 tablespoons All-purpose flour
- 2 teaspoons Herbs de provence or Italian seasoning
- ¾ teaspoon Kosher salt
- ½ teaspoon Freshly ground black pepper
- ½ teaspoon Garlic powder
- 1 large Sweet onion chopped
- 2 large Carrots peeled and chunked
- 1 pound Fingerling or red skin potatoes chunked, skin on
- 3 cups Boiling water with 3 tablespoon Better Than Bouillon Roast Beef Base
- 3 tablespoons Tomato paste
- 1 cup Frozen peas
- 1 to 2 tablespoons Aged balsamic vinegar
- Fresh herbs Optional; parsley, basil or tarragon, chopped
Instructions
Instructions
- Preheat oven to 325°F.
- Toss beef with flour, herbs, salt, pepper, and garlic powder until well coated.
- Layer beef in oven-safe pot, top with onion, carrots, and potatoes.
- Pour boiling water with bouillon over ingredients and add tomato paste.
- Cover tightly and bake for 2.5 to 3 hours or cook in pressure cooker per manual.
- Release pressure safely, stir in peas and balsamic vinegar, taste and adjust salt. Garnish with herbs.
Notes
Freezes well; just portion and reheat gently. Great with crusty bread or over mashed potatoes.
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