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Tender Pressure Cooker Beef Stew

This tender pressure cooker beef stew is a hearty, one-pot meal that transforms tough chuck roast into melt-in-your-mouth bites with a rich and savory gravy. The stew features chunky red potatoes, carrots, and celery, simmered with red wine, balsamic vinegar, and a signature spice blend for deep, comforting flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2¼ pounds chuck roast cut into large cubes
  • 2 small red potatoes cut into large cubes
  • 2 medium carrots cut into chunky disks
  • 2 stalks celery cut into chunks
  • 1 sweet onion cubed
  • 1 teaspoon garlic minced
  • ¼ cup red wine
  • 1 to 1¼ cups beef stock
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 bay leaves
  • Emeril's Essence spice mix ¾ teaspoon paprika, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon cayenne pepper, ¼ teaspoon dried oregano, ¼ teaspoon dried thyme
  • salt and pepper Additional, to taste

Equipment

  • Pressure cooker
  • Mixing bowl
  • Cutting board
  • Knife

Method
 

  1. In a small bowl, combine Emeril's Essence spice mix with 2 tablespoons of all-purpose flour.
  2. Season the chuck roast cubes with ¼ teaspoon salt and ¼ teaspoon pepper. Dredge the meat in the seasoned flour mixture until lightly coated.
  3. Heat 4 tablespoons of olive oil in your pressure cooker on the sauté setting. Brown the meat in batches, cooking each side for about 2-3 minutes until a rich crust forms. Avoid overcrowding to ensure proper searing.
  4. Remove the browned meat and set it aside. Add the cubed sweet onion to the pot, scraping up the browned bits from the bottom.
  5. Cook the onion until it becomes translucent, then add the minced garlic and stir for about 30 seconds until fragrant.
  6. Pour in ¼ cup of red wine to deglaze the pot, allowing it to simmer for a minute while stirring.
  7. Return the beef to the pot and add 1 to 1¼ cups of beef stock, 1 tablespoon of balsamic vinegar, and the bay leaves.
  8. Add the red potatoes, carrots, and celery. Give everything a gentle stir to combine.
  9. Secure the lid on your pressure cooker, ensuring the valve is set to the sealing position. Cook on high pressure for about 35 minutes.
  10. Allow the pressure cooker to release pressure naturally for 10 minutes, then manually release any remaining pressure.
  11. Remove the bay leaves. For a thicker gravy, switch the cooker back to the sauté setting and simmer uncovered for a few additional minutes.
  12. Stir the stew well and serve warm.

Notes

If you don’t have red wine, you can use extra beef stock with a splash of Worcestershire sauce. The Emeril's Essence spice mix can be prepared in a larger batch and stored in an airtight container for future use. This stew is excellent served with crusty bread, a fresh arugula salad, or creamy mashed potatoes, and it makes terrific leftovers.