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Pressure Cooker Tomato Herb Beef Stew with Green Beans
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Pressure Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1 inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 1 can (14 ounces) diced tomatoes
  • 2 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 8 ounces fresh green beans, trimmed and cut into 2 inch pieces
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Set the pressure cooker to sauté mode and heat the olive oil. Add the beef cubes and brown them on all sides for about 5 minutes. Remove the beef and set it aside.
  • Add the diced onion and minced garlic to the pot. Cook for 2 minutes until the onion softens.
  • Return the browned beef to the pot. Stir in the sliced carrots, diced tomatoes, beef broth, dried thyme, dried rosemary, bay leaf, salt, and black pepper.
  • Secure the lid and set the pressure cooker to high pressure for 35 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Remove the lid and switch back to sauté mode. Add the green beans and simmer for 5 minutes until they are tender but still crisp.
  • Remove the bay leaf. Stir in the chopped fresh parsley just before serving.

Notes

For a thicker broth, mash a few carrot slices against the side of the pot before adding the green beans. If the stew tastes too bright from the tomatoes, stir in an extra pinch of dried rosemary after cooking. Leftovers keep well in the refrigerator for three days and reheat easily on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Pressure Cooker, Cutting Board, Knife