Pressure Cooker Beef Stew

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Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat


  • 1 pound beef chuck roast
  • 2 teaspoons steak seasoning
  • 2 tablespoons vegetable oil
  • ¼ cup red wine
  • ½ cup beef broth, divided
  • 1 teaspoon beef bouillon
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon coarse black pepper
  • 8 small potatoes
  • 4 large carrots, peeled and cut into 2-inch pieces
  • 1 large red onion, cut in wedges
  • 1 tablespoon cornstarch
  • Sprig of thyme or oregano


  1. Trim fat from meat and cut into 2-inch pieces. Toss meat pieces with steak seasoning.
  2. Remove lid of pressure cooker. Press SAUTÉ mode. Add oil and heat until oil shimmers. Add meat and sear on one side until very well browned, about 5 minutes. Remove meat to a bowl.
  3. Add wine, scraping up any browned bits from bottom of pot. Turn off SAUTÉ mode.
  4. Add ¼ cup beef broth, beef bouillon, thyme, salt, and black pepper. Stir until blended. Add potatoes, carrots, onion, and browned beef. Stir to combine.
  5. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
  6. Press PRESSURE COOK mode on HI and adjust cooking time to set for 10 minutes.
  7. When cooking has finished, switch valve for a quick release.
  8. In a small bowl, stir remaining ¼ cup beef broth with cornstarch until blended. Remove lid and press SAUTÉ mode. Stir in cornstarch mixture. Stirring constantly, cook until thickened. Turn off SAUTÉ mode.
  9. Add sprig of fresh thyme or oregano, if desired.

Serves: 4

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