Grammy's Kitchen · Beef Stew · Pressure Cooker Beef and Vegetable Stew
One of 148 beef stew recipes we measured
from www.seriouseats.com
23 cooks on www.seriouseats.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.
| this recipe | typical | |
|---|---|---|
| liquid | 70% | 71% |
| fat | 2% | 3% |
| aromatics | 43% | 23% |
| salt | 0% | 0% |
| thickener | 1% | 1% |
| vegetables and beans | 87% | 91% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.5 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 720 g | 3 cups (720ml) homemade or store-bought low-sodium chicken stock |
| 30 g | 4 packets powdered unflavored gelatin (1 ounce; 30g) |
| 75 g | 3 tablespoons tomato paste (2.5 ounces; 75g) |
| 16 g | 1 tablespoon (15ml) soy sauce |
| 3 oil- or salt-packed anchovy fillets, rinsed (or 1 tablespoon/15ml Asian fish sauce) | |
| 16 g | 1 tablespoon (15ml) Worcestershire sauce |
| 27 g | 2 tablespoons (30ml) vegetable oil |
| 1361 g | 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks |
| Kosher salt and freshly ground black pepper | |
| 280 g | 10 ounces (280g) white button mushrooms, quartered |
| 275 g | 4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-size pieces |
| 225 g | 8 ounces (225g) frozen or fresh pearl onions (thawed if frozen, peeled if fresh) |
| 275 g | 1 large yellow onion (10 ounces; 275g), unpeeled, split in half |
| 85 g | 2 small ribs celery (3 ounces; 85g) |
| 9 g | 3 medium cloves garlic, unpeeled |
| 227 g | 1 cup sherry, dry vermouth, or red wine (8 ounces; 235ml) |
| 20 g | 2 tablespoons flour (about 3/4 ounce; 20g) |
| 2 g | 2 bay leaves |
| 4 g | 4 sprigs thyme |
| 450 g | 1 pound (450g) Yukon Gold potatoes, peeled and cubed |
| 100 g | 4 ounces (100g) frozen peas |
Method: 8 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I'm new to pressure cooking; my first real dish was beef stew, my version of which is intended as a one dish meal, with a lot of potatoes, carrots and mushrooms in proportion to the beef. I browned the beef (in floured cubes) in a skillet and reduced the wine ” — a cook
“I've been making this for years, and I have found ways to shave down the time so that it is reasonable as a weeknight meal. First, I try to do all the vegetable chopping the day before, when I have 15 minutes of free time, and then refrigerate them for the nex” — a cook, 5★