Sunday, June 23 2024

This hearty beef stew with potatoes, peas, carrots, celery and cherry tomatoes is a comforting one-pot dish that can be prepared effortlessly with a pressure cooker.

The magic of pressure cooking lies in its ability to tenderize beef, creating a succulent, flavorful dish in a fraction of the time required for traditional methods.

The result?

Melt-in-your-mouth beef surrounded by an array of vibrant vegetables, all infused with the rich flavors of red wine and beef stock.

Let the pressure cooker work its magic by transforming simple ingredients into a delicious stew, perfect for cozy dinners or entertaining guests.







  • 1 lb beef stew meat, cut into pieces (e.g., chuck or round)
  • 4 medium potatoes, peeled and diced
  • 1 cup fresh or frozen peas
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 onion, chopped
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Olive oil
  • 1 cup beef broth
  • 1/2 cup red wine



  1. Preheat the pressure cooker over medium-high heat. Add a bit of olive oil.
  2. Add the beef stew meat and brown all sides until well-seared.
  3. Add the chopped onion and cook until translucent.
  4. Pour in the red wine and scrape the bottom to release any browned bits. Allow the wine to reduce by half.
  5. Add the potatoes, peas, carrots, celery, and cherry tomatoes to the pressure cooker.
  6. Add the bay leaves, dried oregano, salt, and pepper. Mix the ingredients well.
  7. Pour in the beef broth and stir again.
  8. Close the pressure cooker and bring it to pressure according to the manufacturer’s instructions.
  9. Once under pressure, reduce the heat to medium-low and cook for about 20-25 minutes.
  10. Release the pressure from the cooker following the manufacturer’s instructions and open it carefully.
  11. Remove the bay leaves. Taste and adjust salt and pepper if needed.
  12. Serve the stew hot and enjoy this delicious and comforting dish!
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