Hearty vegetable beef stew with rosemary is a classic dinner no matter the weather. Filled with chunks of top sirloin, carrots, tomatoes and herbs, this recipe is a favorite with my family and clients. In stead of hours, this vegetable beef stew takes about 30 minutes using a pressure cooker. Make this stew on the weekend an enjoy on busy weekday nights. It holds for 3-4 days in the refrigerator or you can freeze it.
Vegetable Beef Stew: Pressure Cooker, Instant Pot, or Regular Cooking
A pressure cooker can be your best friend for getting dinner done fast. With electric pressure cookers like the Instant Pot, you can set it and walk away. I developed this recipe with a standard stove top pressure cooker but have since moved to the Instant Pot. It will work in either one.I f you don't have a pressure cooker, make it the traditional way on the stove. Don't cook the carrots separately. Add the carrots and tomatoes to the pot, cover and simmer on low heat until the beef is done and the vegetables are tender. It will just take longer.
Beef stew recipes generally use stew meat which is a cubed mix of tougher cuts. I buy a 2 pound piece of top sirloin and trim away fat and tendons. After trimming I have 1 ½ pounds to cook with, which will serve 4 and extras freeze well.
Prep and Cooking Tips
Trim your meat into large chunks, about 1 ¼". Trim off extra fat, brown the meat on the saute setting, then remove and set aside. Cook the onion, celery and garlic until soft. Add red wine and cook down a bit. Add herbs, spices, broth and browned beef. Lock the lid on and bring to high pressure. Cook for 15 minutes, then remove from the heat (or hit cancel) and allow the pressure to drop naturally.
When the carrots are cooked with the meat they get too soft. Cook them in boiling salted water for 3-4 minutes while the stew is cooking. Drain and add the carrots after the stew is done. Tomatoes disintegrate in the pressure cooker too. Add them with the carrots at the end. They retain more of their shape and warm quickly when being added to the piping hot stew.
Beef Broth - What to Buy and What to Avoid
I used to use bullion paste, but the ingredients are terrible like caramel coloring, crazy high sodium, sugar, molasses (sugar), evaporated cane juice (sugar), honey (sugar), beef "flavor" (who knows what that really is) and preservatives. A lot of stuff you don't want to eat. If you have it, throw it out and buy real beef bone broth and read labels. Higher quality bone broths do cost more, but they taste better and are better for you.
Adapting For Histamine Intolerance
Beef is generally safe for people with histamine intolerance. Skip the tomatoes as they are both high in histamines and a liberator. You can add more carrots. If wine is an issue (because it's fermented), use broth. Find better quality beef broth in the frozen section of your market without additives and preservatives, and lower in sodium. After cooking, enjoy a bowl right away or freeze for the future in portions. Freezing is the safest way to prevent development of histamines. You might be able to eat leftovers one day after but no longer is safest. Do what works best for you.
While beef stew is a casual dish, if you love beef try my slow roasted beef tenderloin for special occasions.
Instant Pot Vegetable Beef Stew
- Instant Pot or electric pressure cooker
- 1 tablespoon olive oil
- 2 pounds boneless chuck roast (see notes below) trimmed of fat and cut into large cubes, about 1 ½"
- 1 tablespoon butter
- 1 ½ cup chopped onion
- 3 large garlic cloves chopped fine
- 1 ½ tablespoons dried Italian herb blend oregano, basil, thyme, rosemary
- ½ cup dry red or white wine optional
- 1 pound carrots scrubbed or peeled, cut into 1 inch pieces
- 12 ounces pee wee potatoes or tiny red potatoes large grape size
- 4 large celery ribs chopped into 1" pieces
- ¼ cup tomato paste
- 2 teaspoons paprika
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 bay leaves
- ½ cup low sodium beef bone broth
- 1 15-ounce can diced tomatoes drained
- ⅔ cup frozen petite peas
Optional Garnishes for Serving
- 1 tablespoon fresh chopped parsley
- ¼ cup grated Parmesan cheese
- 6-8 quart pressure cooker or Instant Pot
- Set Instant Pot to saute function for 7 minutes. Add beef cubes and brown on all sides. When beef is brown, remove to bowl along with the juices and reserve.
- Add butter to the pot and when hot add the onions and cook until softened, then add garlic and herbs and cook another 30 seconds, stirring. Add wine and cook down for a minute. To the pot add carrots, potatoes, celery, tomatoes paste, paprika, salt, pepper and bay leaves, broth and the browned beef. Lock lid into place, turn vent closed and set the function to stew for 12 minutes.
- When pressure cooking is complete allow pressure to come down naturally for 15 minutes then release any additional pressure manually by turning the vent open. When all pressure is released and the gauge drops, open lid carefully and tomatoes and peas, then put lid back on. Allow vegetables to heat through in the hot stew. Serve immediately or cool and refrigerate for enjoying later. Stew will keep in the refrigerator for 3-4 days and freezes well.