Pressure King Pro Beef Stew Recipe

The Pressure King Pro is perfect for beef stew recipes. In as little as 20 minutes, you can make an amazing-tasting beef stew all the family will love and enjoy. If you cook the recipe for longer, the beef will be even more tender, just ensure you cut the veg chunky or they will fall apart in the stew. Learn how to use the Pressure king Pro in my article.

For more recipes visit my Pressure King Pro Recipes page.

Pressure King Pro

The pressure king pro works by creating a sealed environment where the steam produced by cooking gathers forming a high-pressure environment. This pushes the heat into food and cooks the food more rapidly.

By using a pressure cooker, you can cook meals in far less time. This is perfect for stews or braised meats, which often require hours of cooking. By using the Pressure King Pro you can reduce the need for cooking meals for hours. Cooking with a Pressure King Pro can be up to 10 times faster than regular cooking methods.

Beef Stew Recipe

This Pressure King Pro Beef Stew recipe is a play on a classic French beef stew recipe. With the addition of red wine, this creates a very rich in flavour beef stew. You can always exclude the red wine and just add a little extra beef stock.

Browning the beef is very important for the flavour and colour of this beef stew. Cook the beef in small batches to ensure you get a nice brown crust on each chunk. The more growing of the beef the richer the colour of your stew.

I recommend cooking this stew for 20 minutes but if you leave it for 45 minutes to an hour the beef will almost fall apart.

Pressure King Pro Beef Stew Recipe
Prep Time
20 mins
Cook Time
45 mins
Course: Main Course
Cuisine: French
Keyword: beef stew, pressure cooker, pressure cooker recipes, pressure king pro recipes
Servings: 6 people
Author: J.J. Sheridan
  • 2 pounds 900g beef stew meat, cut into chunks
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 carrots peeled and sliced
  • 2 celery stalks sliced
  • 2 potatoes peeled and cubed
  • 1 cup frozen peas
  • 2 cups beef broth
  • 1 cup red wine or additional beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Chopped fresh parsley for garnish
Prep the Beef:
  1. In a large bowl, combine the all-purpose flour, salt, and pepper. Toss the beef stew meat in the flour mixture to coat evenly.
Sauté in the Pressure King Pro:
  1. Plug in the Pressure King Pro and select the "brown" function. Add vegetable oil to the pot.

  2. Once the oil is hot, add the coated beef chunks and brown them on all sides. Work in batches if needed to avoid overcrowding the pot. Remove the browned beef and set aside.
Sauté the Aromatics:
  1. In the same pot, add chopped onions and sauté until they turn translucent. Add minced garlic and sauté for an additional 1-2 minutes.
Combine Ingredients:
  1. Return the browned beef to the pot. Add sliced carrots, celery, cubed potatoes, and frozen peas.
Add Liquids and Flavorings:
  1. Stir in beef broth, red wine (or additional beef broth), and tomato paste. Mix well to combine all the ingredients.
  2. Add bay leaves, dried thyme, and dried rosemary to the pot.
Pressure Cook the Stew:
  1. Close the lid of the Pressure King Pro securely. Select the "stew" function and set the timer for 20 minutes.

  2. Once the cooking time is up, carefully release the pressure according to the manufacturer’s instructions.
Adjust and Serve:
  1. Open the lid and give the stew a good stir. Taste and adjust the seasoning with more salt and pepper if needed.
  2. Discard the bay leaves.
  3. Ladle the hearty beef stew into serving bowls.
  4. Garnish with chopped fresh parsley before serving.
About the author
J.J. Sheridan
My Name is JJ Sheridan, born in Cork Ireland but spent most of my childhood in County Tipperary. I've been a Chef for a large number of years and have worked in a number of award winning restaurants. I love using local ingredients whenever possible in my food so that I can showcase the best of Irish. My passion is to share with you the best restaurants across Ireland from a Chefs perspective. For many years restaurants have been at the hands of the "food critic". Most of the time these critics will visit the same old restaurants and heap praise on them. Often forgetting about the smaller restaurants who are paving the way for Irish Cuisine. My Goal is to higlight all restaurants, especially the ones the so called food experts never visit and give you a complete list of the best Irish Restaurants to visit.

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