Discover how to make a classic, nutrient-dense easy beef stew perfect for blood sugar control and gut health.
Equipment
- Pressure cooker
Ingredients
- 1.3 lbs beef stew meat cut into bite-sized cubes (approx. 600 g)
- 1 medium red onion chopped
- 1 leek white and light green parts only, washed and sliced
- 2 large carrots sliced into rounds
- 1 garlic clove minced
- 3 tbsp canned crushed tomatoes or tomato purée
- ½ cup dry red wine approx. 120 ml
- ½ cup chicken beef, or vegetable bone broth (approx. 125 ml)
- ½ cup water approx. 120 ml
- 2 tbsp Extra Virgin Olive Oil EVOO, divided
- 1 pinch sea salt to taste
- 1 tsp whole black peppercorns
- 1 small dried red chili pepper whole or halved
- 2 dried bay leaves
- 7 oz frozen baby peas approx. 200 g
Instructions
Sear the beef: Heat the Extra Virgin Olive Oil over high heat directly in your pressure cooker or instant pot. Add the cubed beef stew meat and sear quickly until a beautiful golden crust forms on all sides. Remove the beef from the pot and set it aside on a plate for later.
Sauté the aromatics: Lower the heat to medium. In the same oil and juices, add the chopped red onion, sliced leek, and minced garlic. Season with a pinch of sea salt and sauté for a few minutes, stirring frequently, until the vegetables are soft and translucent.
Add vegetables and spices: Stir in the sliced carrots, whole black peppercorns, and the dried red chili pepper.
Cook the tomato base: Add the 3 tablespoons of crushed tomatoes to the pot. Stir well and let the mixture cook down for about 5 minutes, allowing the tomato flavor to deepen.
Deglaze with wine: Pour in the dry red wine and turn the heat up slightly. Let it simmer uncovered for 2 to 3 minutes to allow the alcohol to evaporate completely, scraping up any flavorful browned bits from the bottom of the pot.
Pressure cook: Pour in the bone broth and water, and bring the liquid to a boil. Return the seared beef and any resting juices back into the pot. Toss in the 2 dried bay leaves. Secure and lock the lid of your pressure cooker. Bring it up to high pressure and cook for 20 minutes.
Add the peas and reduce: Carefully release the pressure according to your cooker's safety instructions and remove the lid. Stir in the frozen baby peas. Because baby peas are incredibly tender, they do not need heavy cooking; let the stew simmer uncovered for about 5 minutes. This allows the peas to cook through while the savory sauce reduces and concentrates into a rich gravy.
Rest and serve: For the absolute best results, let the stew rest covered for at least an hour or two before serving. This allows the flavors to mature beautifully. Ladle into warm bowls and enjoy!
