- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 480 kcal
Quick summary
“This traditional pressure cooker beef stew combines succulent chuck cubes with potatoes, carrots, bell peppers, and tomatoes in a dense, aromatic sauce. It is worth preparing for the practicality of the one-pot dish that feeds the family with lots of flavor.”
What you need to know
- Brown the meat cubes over high heat in batches to form a crust without releasing excess water into the pan.
- Let the tomatoes cook for 5 minutes before adding water to loosen the browned bottom of the pan.
- Cook for 45 minutes under pressure after the whistle and wait for the pressure to release on its own so the meat falls apart tender.
Ingredients
Main
- 1 kg of beef (chuck or shank) cut into cubes
- 2 tablespoons oil
- 2 chopped onions
- 4 cloves garlic, minced
- 3 carrots cut into slices
- 3 medium potatoes cut into cubes
- 1 pimentão vermelho em tiras
- 2 tomates picados
- 2 liters of water
- Salt and pepper to taste
- Green onions to taste to finish
Instructions
Principal
- In a pressure cooker, heat the oil and brown the meat in portions. Set aside.
- In the same pot, add the onion and garlic, sautéing until transparent.
- Add the browned meat to the pot and stir well.
- Add the chopped tomatoes and let cook for 5 minutes to release the juice.
- Add the carrots, potatoes, and bell pepper, mixing everything.
- Add the water, adjust the salt and pepper, and cover the pot.
- When it starts to pressure, cook for 45 minutes.
- Turn off the heat and let the pressure release naturally.
- Open the pan, check if the meat is tender, and adjust the seasonings.
- Finish with parsley and scallions and serve hot.
Chef's tips
- Cut the potatoes and carrots into large pieces so they do not fall apart during the 45 minutes of pressure cooking.
- If the sauce is thin when you open the pan, mash 2 potato cubes against the side with a spoon to thicken.
- Let the stew rest for 10 minutes after opening the pan so the meat reabsorbs the juices from the rich sauce.
Variations
- Stew with dark beer: replace 300 ml of water with a can of dark beer (malzbier or stout) in the cooking.
- Version with fresh peas: add half a cup of fresh peas in the last 5 minutes with the pan open.
- Rustic stew with cassava: swap the potatoes for pieces of cooked cassava that melt in the meat sauce.
Substitutions
- Chuck or beef shank: replace with beef chuck, bottom round in medium cubes, or beef brisket with little fat.
- Potato: can be swapped for cassava in medium pieces, sweet potato, or arracacha.
- Red bell pepper: use yellow bell pepper for a sweet flavor or green bell pepper for a spicier and more rustic profile.
How to store
Store the stew in a closed jar in the refrigerator for up to 4 days. The flavor is even more refined the next day after the seasonings penetrate well into the potatoes and meats.
Can it be frozen?
Can be frozen for up to 90 days in well-sealed containers. The potato tends to change consistency slightly when thawing, but the full-bodied sauce and meat maintain excellent quality.
What to serve with
Serve with loose white rice, seasoned carioca beans, crispy onion farofa and fresh green salad. A homemade chili sauce and slices of French bread to dip in the broth complete it.
Frequently asked questions
What to do if the meat remains tough after 45 minutes?
Cover the pressure cooker again with another half cup of hot water and cook for another 10 to 15 minutes under pressure.
How to reduce the acidity of the tomato in the stew?
The prolonged sautéing of the tomato with the caramelized onion already softens the acidity; if necessary, add half a teaspoon of sugar.
Why sear the meat in small portions?
Searing everything at once cools down the pan and causes the meat to release water, stewing in its own juices instead of creating a browned crust.
What is the best cut of meat for stews?
Cuts like chuck, shank, and shoulder have connective tissue and collagen that melt in the pressure cooker, making the meat very tender.
