Pressure Cooker Beef Stew and Dumplings
This beef stew in a pressure cooker is the easy and faster way to make a comfort meal everyone will love!
You may never think about using a pressure cooker for your meals, but they really are a great way to cook. Make tender beef stew and dumplings for dinner tonight and see how easy the process can be.
This beef stew and dumplings come together in under an hour, and you'll enjoy making this dish a brand new way. The pressure cooker will give your beef a much more moist and tender texture when compared to traditional stovetop cooking. The fluffy dumplings are a great companion to this dish as well.
Get ready to get cozy with a comforting dish that will warm your bones on a cold night or day.
Beef stew is one of those dishes that can be made a hundred different ways. You can use a wide variety of vegetables and spices, and different recipes will even use different cuts of beef.
We've decided to use chuck roast in this recipe for a few reasons. To begin with, it's a budget cut that's easy to find in your grocery store. Everyone can appreciate that! Additionally, chuck roast, which comes from the shoulder, stands up really well to cooking methods like braising and stewing. It's a tougher cut of meat, but that doesn't matter once you've cooked it in a recipe like this. Plus, it has plenty of marbling, which adds tons of flavor. We think it's a total win in this easy beef stew recipe!
Pressure Cooker Beef Stew Recipe
Preparation Time15 min
Cooking Time - Text45-60 minutes
- 2 pounds beef chuck roast, cut into 2-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 10 ounces package frozen green beans
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1/4 teaspoon thyme
- 1 cup white wine
- 2 cups beef broth
- 1 tablespoon shortening
- 1 1/2 cup biscuit mix
- 2/3 cup milk
- 1 egg, beaten
- Fresh Chives, chopped
Season beef with salt and pepper.
On an electric pressure cooker select the menu to browning.
When heated add the olive oil. Add the beef to the pressure cooker and brown working in batches. Remove the beef to a plate and set aside.
Select the menu to Saute. Add the onions and saute for 1-2 minutes. Add the carrots and saute for 2-3 minutes.
Add the garlic and saute for 1 minute. Add the green beans.
Stir in the tomato paste and Worcestershire. Add the beef back into the pot and add the bay leaves, thyme, wine and beef broth.
Select the High Pressure menu and set the timer for 10 minutes.
Check liquid level and add a bit more broth if needed.
Prepare the dumplings. In a medium bowl add the biscuit mix and cut the shortening in until crumbly. Whisk together the milk and egg then add to the biscuit mixture and stir just until blended.
Remove the bay leaves. Select the menu to Saute and when the beef mixture begins to bubble add the dumpling mixture by using a cookie scoop to drop the dumplings on top.
Place the cover on top but do not lock and cook 10-15 minutes until the dumplings are puffed and cooked.
Top with fresh chopped chives.
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