Pressure-Cooked Beef Stew - Kraft Recipes Top
Comida Kraft
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Pressure-Cooked Beef Stew

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Total Time

8 servings, 1 cup each

Serve our hearty Pressure-Cooked Beef Stew. Our Pressure-Cooked Beef Stew tastes great when served with a warm slice of bread and fresh side salad.

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What You Need

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Make It

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  • Heat oil in electric pressure cooker using the Sauté function. Add meat, in batches; cook 6 to 8 min. or until evenly browned, stirring occasionally. Spoon meat into bowl; set aside.
  • Add garlic to cooker; cook and stir 30 sec. Add Worcestershire sauce and 3 Tbsp. water; stir to scrape browned bits from bottom of cooker. Return meat to cooker along with the carrots, onions, gravy and thyme; stir. Close and lock lid.
  • Cook on HIGH 24 min. using Pressure Cooker function. Use Quick Release method to carefully vent steam before opening lid.
  • Mix flour and remaining water until blended. Add to stew; whisk until blended. Stir in peas; cover with lid. Let stand 5 min.

Healthful Habit

Freeze any leftovers instead of feeling pressure to consume the entire recipe at one sitting. You'll walk away from the table feeling satisfied, but not full, and can feel good knowing you have leftover stew to enjoy as part of another meal.


Substitute 1 yellow onion, cut into wedges, for the pearl onions.

Cooking Know-How

For more even cooking, cut any thin carrots into 2-inch-thick slices.

Special Extra

Garnish with sprigs of additional fresh thyme before serving.


  • 8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
Calories 340
Total fat 20g
Saturated fat 7g
Cholesterol 65mg
Sodium 430mg
Carbohydrate 19g
Dietary fiber 3g
Sugars 7g
Protein 21g
% Daily Value
Vitamin A 320 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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