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Two bowls of beef stew and vegetable stew, alongside a bowl of mashed potatoes, with fresh basil, garlic, olive oil and salt. A jar of Classico Sweet Basil Marinara sauce sits behind the stew.

Pressure Cooker Beef and Vegetable Stew

Prep

20 MIN

Total

1 HRS 20 MIN

Servings

4 Servings

Ingredients

  • 2

    large

    carrots, diced

  • 1

    celery stalk, diced

  • 3

    tbsps

    (45 ml) olive oil

  • 1/2

    lb

    (225 g) white mushrooms, quartered

  • 1

    jar

    (600 ml) Classico di Campania Sweet Basil Marinara Pasta Sauce

  • 2.2

    lb

    (1 kg) boneless beef blade roast, fat trimmed, cubed

  • 1

    onion, chopped

  • 3

    garlic cloves, chopped

  • 1/4

    cup

    (10 g) basil leaves, torn

Instructions

  1. Step 1

    Preheat a pressure cooker on the Sauté function for 2 minutes. Cook the carrots and celery in 1 tbsp (15 ml) of the oil for 5 minutes, stirring with a wooden spoon. Add the mushrooms and continue to cook for 5 minutes. Add the jar of marinara sauce.

  2. Step 2

    Meanwhile, in a large skillet over high heat, brown the beef in the remaining oil. Season with salt and pepper. Add the onion and garlic. Continue to cook for 2 minutes. Transfer to the pressure cooker. Mix well. Season with salt and pepper. Cover and select the Meat function. Set the machine to cook for 40 minutes.

  3. Step 3

    Let the pressure release naturally (about 15 minutes). Once the pressure is released, remove the lid. Adjust the seasoning. Add the basil. Serve with mashed potatoes, if desired.

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