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Pressure Cooker Beef Stew and Dumplings

Pressure Cooker Beef Stew with Dumplings

Maria Bravo
Comfort food at its best, this pressure cooked melt-in-the-mouth Beef Stew with Dumplings ticks all the boxes
5 from 2 votes
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Prep Time 10 minutes
Course Main Course
Cuisine British
Servings 4 people
Calories 571 kcal

Equipment

  • Pressure cooker (stove-top or electric)

Ingredients
  

Beef Stew

  • 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

Dumplings

  • 200 g self-raising flour
  • 1 teaspoon baking powder heaped
  • 1 tablespoon Italian seasoning or mixed herbs
  • 40 g cheddar cheese grated
  • 2 teaspoon olive oil
  • 140 ml water from the cold tap

Instructions
 

Beef Stew

  • 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).

Dumplings

  • 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.

Video

Notes

Tip: Squeeze the garlic cloves that we’ve pressure cooked whole, discard the skins and stir it into the stew. So good!
Want to double up or halve this recipe? The pressure cooking time remains the same. So does the dumpling cooking time.
If doubling up the ingredients, make sure you also double up the dumpling mix and make extra dumplings. In fact, double up the dumplings anyway, I don’t think there are ever enough dumplings to go around.

Nutrition

Calories: 571kcalCarbohydrates: 51gProtein: 50gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 119mgSodium: 638mgPotassium: 1236mgFiber: 5gSugar: 5gVitamin A: 8037IUVitamin C: 6mgCalcium: 254mgIron: 6mg
Keyword Carrots, diced beef, Garlic, mushrooms, onions
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