Coming into October it’s definitely clear that autumn has arrived. The leaves are turning a golden orange, there’s a fresh chill in the air and our trusty coats are back on the coat hangers.

With the cold weather setting in, there’s nothing we crave more than a warm hearty stew curled up by the fireplace or wrapped up in a duvet.

This quick and easy pressure cooker beef stew will bring you your favourite autumn dish in a fraction of the usual time. Enjoy juicy succulent meat, rich flavourful gravy and perfectly cooked potatoes all in less than half an hour.

This wholesome and nourishing dish is suitable to be prepared in both an aluminium pressure cooker and a stainless steel pressure cooker with minimum effort. Cutting the cooking time of a stockpot beef stew from 2.5 hours to just 20 minutes of cooking time! An SQ Professional pressure cooker truly is an essential piece of cookware that every kitchen needs.

Ingredients :

• 1 tbsp olive oil


• 1 onion (diced)


• 1 clove of garlic


• 1kg beef stewing meat (cubed)


• 225ml beef stock


• 225ml water


• 5 carrots (peeled and diced)


• 1 teaspoon salt or to taste


• 8 medium baking potatoes (peeled and diced)


• 1 heaped tbsp corn flour


• Ground black pepper and chilli flakes for seasoning to taste (optional)

Serves : 8

Cooks In : 35 min

Difficulty : Easy

Preparation Method :

1. Heat the olive oil in the bottom of your pressure cooker over medium-high heat. Add the onion and beef, and cook with the lid off until it is browned on the outside.
2. Stir in the stock, water, carrots and salt, close the lid, and secure the pressure regulator. Heat on a high heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes.
3. Meanwhile, place the potatoes in a saucepan with enough water to cover and season with salt. Bring to a boil, and cook until tender, about 10 minutes and then drain. (it is best to do the potatoes outside of the pressure cooker to avoid overcooked mashed potatoes)
4. When the 20 minutes are up, release your pressure from the cooker according to your model's user manual.
5. Remove the lid, and place the pot back over medium heat. Bring to the boil. Stir the cornflour into a small amount of cold water until dissolved and then mix this into the stew. Cook for a few minutes until the gravy has thickened.
6. Add the potatoes to the stew, season to taste with pepper and chilli flakes, then serve!

Tips :

This wholesome and nourishing dish is suitable to be prepared in both an aluminium pressure cooker and a stainless steel pressure cooker with minimum effort. Cutting the cooking time of a stockpot beef stew from 2.5 hours to just 20 minutes of cooking time! An SQ Professional pressure cooker truly is an essential piece of cookware that every kitchen needs.