Delicious Pressure Cooker Beef Stew with Dumplings, fork-tender meat that will melt in the mouth with fluffy dumplings.
I love a good stew. In fact there are a few on the website already, like the Beef Stew without dumplings and with a surprise ingredient, or the Chicken Stew with Dumplings that can be pressure cooked at the same time.
Beef has a longer pressure cooking time than chicken so the dumplings need to be cooked after the beef is already cooked.
It's worth doing cooking the dumplings after the stew.
The meat will be melt-in-the-mouth tender and the dumplings nice and fluffy.
For this Pressure Cooker Beef Stew with Dumplings, you will need:
For the Stew:
- diced beef
- bay leaves
- red wine
For the Dumplings:
- self-raising flour
- baking powder
See recipe card below for exact quantities.
Find instructions in full in the recipe card below.
Brown the beef
Add the other ingredients
Make the dumplings
Hint: Always make sure you deglaze before pressure cooking. This means scraping the bottom of the inner pot with a wooden spoon to remove any caramelised / burnt-on bits.
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Mushrooms - don't like mushrooms? Don't add them
- Potatoes - want to add potatoes? Add them, just make sure you leave them fairly big as it's a long pressure cooking time.
- Want to add any other vegetables? Do it
- Paprika - paprika goes great in stews, add a tablespoon
- Doubling up or halving this recipe, you absolutely can, just make sure you double up or halve the ingredients too, except the liquid. Pressure cooking time remains the same, no need to increase it or reduce it.
Fancy a different flavour beef this time? How about this Beef with Mexican Spices.
- You don't have to use wine, you could replace it with more stock.
- Use any root vegetables you fancy.
- These are British dumplings and they are suet-free. You can also make them with suet too following the instructions in the packet and the recipe instructions, they'll work the same.
The same recipes work in both.
Stews and casseroles often taste better the day after so don't be afraid to make it ahead of time.
It will do well in the fridge for 2-3 days.
The stew will freeze well, the dumplings freeze too but are best freshly cooked.
You can reheat the stew using my trick to reheat from frozen in a pressure cooker.
Top tip for this Pressure Cooker Beef Stew with Dumplings
If you haven't made my Vegetable Stock Paste yet, it's well worth it!
It will add amazing flavour to dishes like this one.
Pressure Cooker Beef Stew with Dumplings
- Pressure cooker (stove-top or electric)
- 700 g diced beef mine was extra lean
- 3 cloves garlic left whole
- 1 onion chopped
- 3 carrots 275g in weight
- 1 teaspoon smoked paprika
- 1 tablespoon Italian Seasoning or mixed herbs
- 1 tablespoon vegetable stock paste
- 2 bay leaves
- 5 g porcini you can add more, they add a lovely flavour
- 120 ml red wine
- 120 ml water you can reduce this to 80-100 ml as you also have the wine
- 250 g chestnut mushrooms cut in wedges
- 200 g self-raising flour
- 1 heaped teaspoon baking powder
- 1 tablespoon Italian seasoning or mixed herbs
- 40 g cheddar cheese grated
- 2 teaspoon olive oil
- 140 ml water from the cold tap
- Brown the beef in 1 teaspoon olive oil (Sauté function).
- Add the onion, garlic cloves, carrots, paprika, Italian seasoning, porcini, wine and water.
- Pressure cook for 25 minutes. Do a natural pressure release at the end, this means letting the float valve pop back down on its own.
- Open the lid and stir in the mushrooms. If not making the dumplings, sauté with the lid off for a few minutes to reduce the liquid if you want (or remove some of it with a ladle to use in a different dish soon, it can be frozen).
- Mx all the ingredients (best done with a wooden spoon or silicone spatula at first), roll into balls with your hands and place on top of the stew for 15 minutes on Sauté with glass lid on or with air fryer lid at around 180°C and a bit higher at the end if you want them crispier. Use a medium or low Sauté setting as there’s the likelihood of the stew burning to the bottom otherwise. Try to check on it once in a while with a wooden spoon to make sure it’s not catching at the bottom.
A few tips from me:
- Always wash your hands straight after touching raw meat
- Same with your knives, boards and utensils, use separate ones for raw meat and wash them well before using for anything else
- Don't leave food at room temperature for extended periods, always cool down quickly and chill or freeze as soon as you can