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    Homepage » Main Dishes » Recipe Collections » Potato

    Pressure Cooker Autumn Beef Stew

    Published: Dec 18, 2019 · Modified: May 16, 2020 This post may contain affiliate links · This blog generates income via ads · 20 Comments

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    Pressure Cooker Autumn Beef Stew

    This is a sponsored conversation written by me on behalf of Knorr®. The opinions and text are all mine.

    A Flavorful Pressure Cooker Autumn Beef Stew:

    This simple autumn beef stew is cooked in a pressure cooker. The meat is braised in rich beef flavored broth, red wine and fall vegetables. It’s the perfect main dish for any weeknight dinner and is a perfect holiday dish. 

    Autumn Beef Stew

    Beef stew and Beef Bourguignon are two of my favorite fall recipes. Today, I am going to share my take on the classic beef stew. This Beef Stew with Fall Vegetables is a comforting dish filled with tender meat, rich broth and nourishing fall vegetables.

    The recipe doesn’t require a long cooking time but It is loaded with a ton of flavors and made with easy ingredients. This is a simple one-pot-meal that your family will enjoy, and bonus, it tastes fantastic the next day! 

    Autumn Beef Stew

    Now let’s talk about some of the important ingredients used to make this beef stew: 

    Beef:

    In this recipe, I used a beef chuck roast. This part of the meat is actually the least expensive and surprisingly makes a great stew because it has more connective tissue and fat. The final result is tender and juicy pieces of meat! If you can’t find beef chuck roast, feel free to use other parts of meat such as oxtail, cross-cut shanks, bone-in short rib or fatty brisket. 

    Beef Chuck

    In general, braising meat on a stove will require about 2 hours of cooking time. But, cooking the autumn beef stew in a pressure cooker or Instant Pot will only take 30 minutes, with 10-15 minutes of natural release.

    Seasoning Beef Chuck for Beef Stew


    Searing the Meat: 

    Browning meat is one of the most important steps in building the flavor of stews. When the meat hits a hot pan, the surface instantly begins caramelizing and will add rich flavors to the dish. It’s an extra step but trust me, it’s worth the effort. 

    Searing Beef Chuck

    To brown the meat, I just dredge the beef chuck pieces in flour and sear for about 3-5 minutes on each side. 

    Fall Vegetables or Root Vegetables: 

    I love cooking with seasonal vegetables! This beef stew is loaded with fresh pumpkin, carrots, parsnips, and potatoes. These vegetables add richness and natural sweetness to the broth. If you are not a big fan of pumpkin, butternut squash can be used as a replacement.  

    how to make a beef stew in an instant pot


    For this recipe, I used sugar pumpkin, aka pie pumpkin. This small round pumpkin is packed full of edible flesh and has a better texture than regular pumpkin, which makes it a perfect choice for cooking. 

    how to make a beef stew in an instant pot

    Broth: 

    A good broth makes a good stew, simple as that! In this recipe, I used Knorr® Selects Granulated Beef Bouillon that I mixed in with plain water. It’s quick and easy to prepare.

    how to make a beef stew in an instant pot

    It’s the perfect addition to kick up the flavor of any dish, from soup, stew, pasta to casserole. 

    Beef Stew with Knorr Granulated

    I purchased the Knorr Selects from local Vallarta markets. It comes in varieties of flavors and forms.

    how to make a beef stew in an instant pot

    I think the Knorr Selects Granulated Beef Flavor really adds that authentic flavor that I look for, giving extra depth, and richness to this stew. I’ll definitely pick up other Knorr Selects Granulated flavors for future recipes, they’ve been rock solid for me on more than one recipe on my site and many others over the years.  

    Autumn Beef Stew

    The Knorr Selects Bouillon Granulated Beef Bouillon is made with natural beef stock, no artificial flavors, and colors, no artificial preservatives or MSG added. Compared to traditional bouillon, Knorr selects has 30% less ingredients, a cleaner label, and more premium ingredients. 

    Sharing Recipes with Mom: 

    I sometimes call up my mom or mother-in-law and share out a recipe and tell them some of those extra tips that make a dish taste special (for example in this one using the Knorr Selects Granulated Beef Bouillon, the chuck roast, and the pie pumpkin. For this one my mother-in-law said “Knorr, of course. I wouldn’t use anything else”).  Sometimes being stubborn pays off, and I oftentimes agree with the products and brands they stick to. I also like getting their nod of approval, which always feels good.  

    Autumn Beef Stew


    It gets fun when I use a product or recipe they’ve made for many years and put my own spin on things. It’s fun to get creative in the kitchen and express yourself through your food, and of course, to please your palette. This traditional recipe tastes quite different from other beef stews out there, and I do hope you enjoy it.        

    Autumn Beef Stew

    Check out more Beef recipes:

    • KOREAN BEEF BOWL – SWEET AND SPICY
    • INSTANT POT HAMBURGER HELPER – GROUND BEEF MAC AND CHEESE!
    • INSTANT POT BEEF STROGANOFF
    • INSTANT POT BRISKET AKA PULLED BEEF FOR SLIDERS!
    • INSTANT POT BEEF SHORT RIBS – BONELESS!
    • TAMARIND BEEF CURRY
    Autumn Beef Stew
    5 from 11 votes

    Autumn Beef Stew

    Rika
    The meat is braised in rich beef flavored broth, red wine and fall vegetables.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Course Main Dish
    Cuisine American
    Servings 6
    Calories 484 kcal

    Ingredients
     

    • 2 pounds beef chuck roast, (cut into 1 ½-inch pieces)
    • ¼ cup all-purpose flour
    • 1 teaspoon salt or more
    • ½ teaspoon black pepper
    • 2 tablespoon unsalted butter
    • 1 tablespoon tomato paste
    • ⅓ cup dry red wine, (such as Cabernet, Merlot, Pinot Noir or Syrah)
    • 2 medium onions, (cut into quarters)
    • 2 cups fresh sugar pumpkin chunks, (1 ½-inch piece)
    • 2 cups fresh parsnip chunks, (1 ½-inch piece )
    • 2 cups fresh carrots chunks, (1 ½-inch piece)
    • 3 medium potatoes, such as Red or Yukon, (cut into 1 ½-inch piece)
    • 2 teaspoon dried oregano
    • 2 teaspoon dried thyme
    • 5 garlic cloves, (peeled and smashed)
    • 2 ¾ cups water
    • 3 teaspoon Knorr® Selects Beef Powder
    • 2 bay leaves

    Instructions
     

    Season and Sear the Beef:

    • Put flour, salt, and pepper in a large Ziploc bag. Place the meat in a bag with the flour and shake until well coated.
    • Turn on the Instant pot and select the "saute" setting. Heat 1 tablespoon of butter. Shake off the meat pieces and add half of them to the pot. Sear undisturbed until browned on the bottom, for 3-5 minutes on each side. Transfer to a plate. Repeat with the remaining 1 tablespoon of butter and beef. Transfer to a plate.

    Deglaze:

    • Add the tomato paste to the pot and stir for about 30 seconds. Add red wine. Deglaze the pan by scraping up the browned bits in the bottom of the pot. Cook for about 2-3 minutes or until liquid is reduced to about 2 tablespoons.

    Add Vegetables and dried herbs:

    • Add onion, pumpkin, carrots, parsnip and potato chunks into the pot. (Please see notes)
    • Add oregano, thyme, garlic cloves, water, and Knorr® Selects Beef Powder. Stir to combine.
    • Add the browned beef and bay leaves to the pot. Stir to combine.
    • Close the lid and make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and use the +/– button to get to 30 minutes. When the pot beeps that it's done, leave it for 10-minutes natural release. Then release the remaining pressure by moving the pressure vent to its “venting” position. Taste and add salt and pepper if needed. Don't forget to remove the bay leaves.
    • Serve and enjoy!

    Optional:

    • If the stew is too watery to your taste, simply select the "saute" setting and add a mixture of cornstarch and water (2 tablespoons of cornstarch and 2 tablespoon water) to the broth. Bring to a boil to thicken it.

    Notes

    If you are too worried about the carrot and parsnip getting mushy and want a crunchier texture, you can add them to the pot after cooking the beef at high pressure. 
    Here's how to do it:
    • Once the beef is cooked for 30 minutes, let it release the pressure naturally for 10 minutes, then release the remaining pressure by moving the pressure vent to its “venting” position.
    • Add carrots, parsnips (cut into smaller dices, about ½ inch) and cook on high pressure for 3 minutes. Close the lid and make sure the valve is set to Sealing.
    • When the pot beeps that it's done, release valve to “venting” to quickly release any remaining pressure 

    Nutrition

    Serving: 6servingsCalories: 484kcalCarbohydrates: 38gProtein: 34gFat: 22gSaturated Fat: 10gCholesterol: 114mgSodium: 910mgPotassium: 1475mgFiber: 8gSugar: 7gVitamin A: 10621IUVitamin C: 30mgCalcium: 129mgIron: 8mg
    Keyword autumn beef stew, autumn stew, beef stew, fall vegetable and beef stew
    Tried this recipe?Let us know how it was!


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    1. Jona Shares

      December 25, 2019 at 8:44 am

      I'll take note of making this for New Year! It's starting to be rainy and I guess this will be a good idea to add on our menu for the Holidays.

      Reply
    2. Jhentea

      December 27, 2019 at 5:55 pm

      5 stars
      Oh my goodness! The taste of this recipe was really good! Perfect for Holidays!

      Reply
    3. Natalia

      October 22, 2021 at 5:01 am

      5 stars
      This was delicious! I followed this recipe exactly and I loved the results.

      Reply
      • Rika

        October 22, 2021 at 10:09 am

        Thanks for sharing your feedback, Natalia! It's one of my favorite stew recipes to make in the cold season 🙂

        Best,

        Rika

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