Restaurant-style Beef Stew in a Pressure Cooker

Restaurant-style Beef Stew in a Pressure Cooker

Using red wine and caramel makes this stew restaurant quality.

Ingredients: 3~4 servings

Beef (for stew)
500 g
5 small
Red wine
300 ml
Demi-glace sauce
1 can
Granulated sugar
50 g
2 tablespoons
Broccoli florets
Béchamel sauce or double cream
to taste


1. Season the beef with salt and pepper. Cook in a frying pan until brown and transfer to a pressure cooker with its juice. (Don't wash the frying pan.)
2. Cut the carrot and potatoes into rolling cuts and onions into wedges. Add to the pressure cooker.
3. Put the granulated sugar into the frying pan at Step 1 and make the caramel (don't burn it and try to keep it smooth).
4. Add the demi-glace sauce, red wine and vinegar to the frying pan (Step 3) and bring to a boil. Transfer to the pressure cooker.
5. Turn the heat on to high. When it's reached pressure, turn the heat down to low and cook for 15 minutes. Turn the heat off and let it cool naturally until the gauge drops.
6. Transfer to a serving dish, serve with broccoli florets boiled in a separate pan. Drizzle béchamel sauce or double cream over it and it's done.

Story Behind this Recipe

I wanted to recreate a beef stew simmered in red wine of an old restaurant at home…
My co-worker gave me a tip to add caramel into the stew.