Beef Stew with Potatoes
If you’re craving a simple, hearty beef stew recipe, this one might be just what you need. I use two frozen sirloin steaks, a large sweet potato, a carrot, and a beef and red wine flavour packet. Cooking it all in a pressure cooker for 45 minutes makes the meat tender and the veggies soft without much fuss.
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This beef stew is a comforting main course you can make quickly, even with frozen meat and a few fresh ingredients like a spring onion to finish. It’s easy to swap ingredients too, like using different root vegetables or a flavoured stock, so you can mix it up depending on what you have in the kitchen.
I find the pressure cooker really brings out the rich flavours, which makes the stew perfect for a cosy meal any day. If you like simple recipes that don’t take long but still feel like proper comfort food, you’ll enjoy this one.
Ingredients:
Here’s what I use for this beef stew:
- 2 frozen top sirloin steaks
- 1 large sweet potato, chopped
- 2 large white potatoes, chopped
- 1 large carrot, sliced
- 1 spring onion, sliced
- 1 beef and red wine flavour packet
- 500ml water
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Using sirloin steaks from frozen means you don’t need to thaw them first, which saves time.
Simple Steps:
Add the beef steaks, chopped sweet potato, chopped white potatoes, sliced carrot, and spring onion to the pressure cooker. Pour the water over the ingredients (I make it so the water is just below the ingredients so adjust if necessary) and red wine flavour packet on top.
Close the lid and seal the pressure cooker. Cook on high pressure for 45 minutes. Once done, release the pressure carefully.
Check the stew and stir it gently. The beef should be tender and the vegetables soft.
Serving Suggestions:
I like serving this beef stew as a main course, you could add a side dish like some fresh salad.
You can sprinkle fresh parsley on top for a burst of colour and fresh taste. For a lighter meal, serve it with crusty bread to dip into the sauce.
This stew also holds up well the next day, so it’s perfect for leftovers. Just reheat slowly to keep the beef tender.
Ingredient Swap Ideas:
If you want to change up the recipe, there are some easy swaps for vegetables, beef cuts, and seasonings. These swaps help suit what you have or add different flavours without making the stew complicated.
Vegetable Substitutions
- Substitute potatoes for other vegetables like parsnips or other starchy vegetables like taro.
- Mushrooms are a tasty addition. Depending on how well cooked you like, it might be best to add them half way through cooking.
Beef And Flavour Alternatives
For the beef, sirloin steaks work fine, but chuck roast or stew meat is best if you want more tender, juicy chunks. They break down nicely in the pressure cooker.
If you don’t have the beef and red wine flavour packet, I use low-sodium beef broth or beef stock instead. Adding a splash of dry red wine gives it that rich taste too.
A bit of Worcestershire sauce adds a nice tang. You can also stir in some tomato paste or minced garlic to boost the flavour.
Extra Seasonings and Herbs
For seasoning, I keep it simple with salt and black pepper, but fresh herbs like thyme really lift the dish. Bay leaves are also a classic addition to stews.
If you want more flavour, add a pinch of smoked paprika or a little chilli powder for warmth. Or garlic powder or fresh garlic.
Using fresh herbs just before serving helps keep their brightness. You can sprinkle chopped parsley or thyme on top for colour and taste.
Beef Stew with Potatoes
Equipment
- pressure cooker
Ingredients
- 2 frozen sirloin steaks
- 1 large sweet potato chopped
- 2 large white potatoes chopped
- 1 large carrot sliced
- 1 spring onion sliced
- 1 beef and red wine flavour packet
- 500 ml water
- salt and pepper to taste
- fresh parsley optional, for garnish
Instructions
- Add the beef steaks, chopped sweet potato, chopped white potatoes, sliced carrot, and spring onion to the pressure cooker. Pour the water over the ingredients (I make it so the water is just below the ingredients so adjust if necessary) and red wine flavour packet on top.
- Close the lid and seal the pressure cooker. Cook on high pressure for 45 minutes. Once done, release the pressure carefully.
- Check the stew and stir it gently. The beef should be tender and the vegetables soft.
Notes
- Substitute potatoes for other vegetables like parsnips or other starchy vegetables like taro.
- Mushrooms are a tasty addition. Depending on how well cooked you like, it might be best to add them half way through cooking.
- For the beef, sirloin steaks work fine, but chuck roast or stew meat is best if you want more tender, juicy chunks. They break down nicely in the pressure cooker.
- If you don’t have the beef and red wine flavour packet, I use low-sodium beef broth or beef stock instead. Adding a splash of dry red wine gives it that rich taste too.
- A bit of Worcestershire sauce adds a nice tang. You can also stir in some tomato paste or minced garlic to boost the flavour.
Extra Seasonings and Herbs:
- For seasoning, I keep it simple with salt and black pepper, but fresh herbs like thyme really lift the dish. Bay leaves are also a classic addition to stews.
- If you want more flavour, add a pinch of smoked paprika or a little chilli powder for warmth. Or garlic powder or fresh garlic.
- Using fresh herbs just before serving helps keep their brightness. You can sprinkle chopped parsley or thyme on top for colour and taste.
