Rustic Beef and Root Vegetable Stew

There is something incredibly comforting about a pot of beef stew simmering away on a cool evening. Over the years, I've made several versions, but this one has become my favorite. It has all the rich, hearty flavors of a traditional beef stew without the bitterness that can sometimes come from beer-based recipes.

The secret is building layers of flavor through browned beef, deeply caramelized mushrooms, tomato paste, Worcestershire sauce, and a few simple herbs. The pressure cooker transforms the beef into tender, melt-in-your-mouth bites while creating a broth that tastes like it simmered all day.

The addition of parsnips alongside the potatoes adds a subtle sweetness that balances the richness of the beef beautifully. This is the kind of meal that fills the house with wonderful aromas and brings everyone to the table.

Ingredients:

Olive Oil:

• 2–3 tbsp

Beef:

• 2 lbs stew beef or chuck roast, cut into 1½–2-inch chunks

Seasonings:

• Kosher salt, to taste

• Freshly ground black pepper, to taste

Flour:

• 4 tbsp all-purpose flour

Vegetables:

• 8 oz baby bella mushrooms, halved or quartered

• 5 small potatoes, halved or quartered if large

• 2 parsnips, peeled and cut into large chunks

• 2 medium yellow onions, quartered

• 4 large carrots, peeled and cut diagonally into 1-inch pieces

• 1 celery stalk, cut into 1-inch pieces (optional)

• Celery leaves, roughly chopped (optional)

Broth & Flavorings:

• 4 cups low-sodium beef broth

• 1 tbsp Worcestershire sauce

• 1 tbsp tomato paste

• 1 tsp soy sauce

• ½ tsp dried thyme

• Pinch dried rosemary

• 1 bay leaf

Finish:

• 2 tbsp unsalted butter, softened

• 1–2 tbsp all-purpose flour

• 1 cup frozen peas

Optional Finishing Touch:

• Small splash balsamic vinegar or squeeze of lemon juice

Instructions:

Prepare the Beef

Pat the beef dry with paper towels. Season generously with salt and pepper.

Place the beef in a large bowl and sprinkle with 4 tablespoons flour. Toss until evenly coated.

Brown the Beef

Set the pressure cooker to Sauté.

Add 2 tablespoons olive oil.

Working in batches, add the beef in a single layer. Allow it to brown for 3–4 minutes before turning. Brown several sides of each piece.

Transfer the browned beef to a plate and repeat with the remaining beef.

Brown the Mushrooms

Add the mushrooms to the pot.

Cook for 6–8 minutes, stirring occasionally, until they release their moisture and begin to brown deeply.

This step adds a tremendous amount of flavor to the finished stew.

Cook the Vegetables

Add the onions, carrots, and celery.

Cook for 3–4 minutes, stirring occasionally.

Add the tomato paste, thyme, and rosemary. Cook for 1 minute, stirring constantly.

Stir in the Worcestershire sauce and soy sauce.

Deglaze the Pot

Pour in approximately 1 cup of the beef broth.

Using a wooden spoon, scrape all browned bits from the bottom of the pot until the bottom is clean.

This step prevents burn warnings and captures all of the flavor developed during browning.

Pressure Cook

Return the browned beef and any accumulated juices to the pot. Add:

• Remaining beef broth

• Potatoes

• Parsnips

• Bay leaf

• Celery leaves (if using)

Stir gently to combine.

Secure the lid and set the valve to Sealing. Cook on High Pressure for 38 minutes. When the cooking cycle is complete, allow a 15-minute natural release. Carefully release any remaining pressure and remove the lid.

Finish the Stew

• In a small bowl, combine the softened butter and 1–2 tablespoons flour, mixing until a smooth paste forms.

• Turn the pressure cooker back to Sauté.

• Add the frozen peas and the butter-flour mixture.

• Stir until dissolved and simmer for 3–5 minutes, or until the broth thickens slightly.

• Remove the bay leaf.

• Taste and adjust seasoning with additional salt and pepper if needed.

For extra brightness, stir in a small splash of balsamic vinegar or a squeeze of lemon juice just before serving.

Notes:

• Chuck roast will generally produce the most tender results.

• If the beef is still slightly chewy after cooking, simply reseal the pressure cooker and cook for an additional 8 minutes on High Pressure, followed by a 10-minute natural release.

• This stew tastes even better the next day as the flavors continue to develop.

Serve with crusty bread, biscuits, or simply enjoy as-is for the ultimate comfort meal. 🍲