Looking for a satisfying, low-carbohydrate dinner that cooks quickly? You can make a rich, comforting beef stew in your pressure cooker without using potatoes by relying on hearty root vegetables and robust flavors.
Overview
This recipe yields approximately 6 servings. The total active cooking time is about 45 minutes, including preparation and the pressure cycle. No resting or marinating time is required before cooking.
Yield, Time, and Servings
- Servings: 6
- Preparation time: 15 minutes
- Pressure cook time: 20–25 minutes at high pressure
- Total time: ~45 minutes
Ingredients
This recipe requires standard kitchen staples and a pressure cooker capable of sealing tightly. All quantities are provided in grams for precision.
- Beef chuck roast: 800g, cut into 3cm cubes. This cut is ideal as it contains enough intramuscular fat to stay moist during long cooking.
- Carrots: 250g, peeled and sliced into 1cm rounds or chunks.
- Celery stalks: 150g, chopped into 2cm pieces.
- Onion: 1 medium (approx. 120g), diced into small cubes.
- Garlic: 3 cloves (approx. 10g), minced.
- Red wine: 150ml, dry red wine or a sugar-free alternative.
- Low-sodium beef broth: 500ml.
- Kellogg’s-style low-carb seasoning blend: 2 tbsp (approx. 15g), if available; otherwise use salt, black pepper, and dried thyme.
- Cream cheese or heavy cream: 100g, for a creamy finish.
Method
- Sear the beef: Heat a pressure cooker insert over medium-high heat. Add a small amount of oil if needed. Season the beef cubes generously with salt and pepper. Place them in the pot and sear for 3–4 minutes per side until browned on all sides. Remove the beef and set aside.
- Sauté vegetables: In the same pot, add the diced onion and celery. Cook for 3–4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Combine ingredients: Return the seared beef to the pot. Pour in the red wine and let it bubble briefly to deglaze the bottom of the pot, scraping up any browned bits. Add the beef broth and stir well.
- Add liquid vegetables: Stir in the sliced carrots. Ensure all ingredients are submerged or nearly covered by the liquid.
- Pressure cook: Secure the lid and set the valve to sealing. Cook on high pressure for 20 minutes. If your cooker has a ‘Meat’ setting, use that; otherwise, use the ‘Manual’ or ‘Pressure Cook’ function.
- Release pressure: Perform a natural release for 10 minutes, then carefully perform a quick release for any remaining steam. Open the lid carefully.
- Finish the stew: Stir in the cream cheese or heavy cream and heat through gently over low heat (do not exceed high heat to avoid curdling). Taste and adjust seasoning with salt and pepper if necessary.
Troubleshooting Common Issues
Stew is too watery:
This often happens if the meat was cut too small or if the liquid volume exceeds the meat-to-liquid ratio. To fix, remove the lid and simmer uncovered for 10–15 minutes to reduce excess moisture. Alternatively, increase the amount of beef broth slightly next time based on your pot size.
Meat is still tough:
Beef chuck can remain chewy if undercooked or cut too large. Ensure you use a pressure cooker with adequate sealing capability and cook for at least 20 minutes. If the meat is still hard after cooking, serve it in smaller portions so it has less travel distance to soften.
Sauce separates:
Adding cream directly to boiling liquid can cause separation. Always add dairy products off the heat or on very low heat to maintain a smooth texture.
Genuine Substitutions
- Celery root (Celeriac): Can replace celery in equal weight ratios for a nuttier flavor profile.
- Zucchini: Sliced zucchini can be added if you prefer less starch, but ensure it is cooked briefly to avoid becoming mushy.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, portion into containers and store for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
