Classic Beef Stew

Cuisinart original

A hearty dish, perfect for a cold, winter day.


Makes 6 servings


1½         pounds beef chuck roast, cut into 1½- to 2-inch pieces

1            teaspoon kosher salt, divided

½           teaspoon freshly ground pepper

1            tablespoon olive oil

1           medium carrot, finely chopped

1           celery stalk, finely chopped

1           small onion, finely chopped

1           garlic clove, finely chopped

2           tablespoons tomato paste

½          cup dry red wine

1           cup beef broth

1           bay leaf

1            cup baby carrots

1            pound baby potatoes

1            cup frozen peas

Chopped parsley, for garnish

Nutritional information

Nutritional information per serving (1 cup): Calories 379 (21% from fat) • carb. 28g • pro. 41g fat 9g • sat. fat 3g • chol. 114mg • sod. 583mg calc. 63mg • fiber 6g


  1. Season the beef with ¾ teaspoon of the salt and pepper. Reserve.
  2. Put the oil into the cooking pot of the Cuisinart®  Pressure Cooker and select Brown.  Once the oil is hot, add the beef and brown in two batches, about 3 to 5 minutes per side. Remove and reserve. Add the finely chopped carrot, celery, onion, garlic and remaining salt. Stir and cook to soften, about 2 minutes. Add the tomato paste and stir; cook for 2 minutes. Add the wine and cook until it is reduced by about half. Add the reserved beef with the beef broth and bay leaf. Stir to fully mix.
  3. Secure the lid and select High Pressure. Set the time for 30 minutes. When the audible beep sounds, use Quick Pressure Release.
  4. Once the pressure is released completely, the red indicator will drop. Remove lid and add the baby carrots, potatoes and remaining salt. Secure the lid and select High Pressure again for 5 minutes.
  5. When time expires, allow pressure to release naturally. Once the red indicator drops, remove lid.
  6. Taste and adjust seasoning as desired. Before serving,* stir in peas and garnish with parsley.

*If a thicker sauce is desired, strain the solids  from the stew liquid, reserving both separately. Remove and discard bay leaf. Blend 1½ tablespoons softened butter and 1½ tablespoons flour to make a paste (beurre manié). Return liquid to pot and bring to a boil. Once liquid comes to a boil, whisk in the butter and flour mixture and simmer until liquid thickens. Pour over reserved meat and vegetables.