Pressure-Cooker Beef and Farro Stew

Name: Pressure-Cooker Beef and Farro Stew
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12 servings (4 quarts)
Ingredients: 1 boneless beef chuck roast (about 2 pounds), cut into 1-inch pieces; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; 2 tablespoons olive oil, divided; 6 large carrots, cut into 1/2-inch pieces; 3 celery ribs, chopped; 1 large onion, chopped; 6 garlic cloves, minced; 1/4 cup tomato paste; 1 cup dry red wine; 6 cups beef stock; 4 large Yukon Gold potatoes, peeled and cut into 1-inch pieces; 1/2 pound fresh mushrooms, sliced; 3/4 cup farro, rinsed; 3 bay leaves; 1 teaspoon garlic powder; 1 teaspoon dried thyme

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 40 min. Cook: 30 min. + releasing

By Taste Of Home Editorial Team

Recipe by Kaylen Friederich, Reno, Nevada

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Dec. 01, 2023

This pressure-cooked beef stew is loaded with tender beef and lots of veggies. It is comforting and filling, and is sure to become a family favorite. —Kaylen Friederich, Reno, Nevada

Can you freeze Pressure Cooker Beef and Farro Stew?

Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

TEST KITCHEN APPROVED

Pressure-Cooker Beef and Farro Stew

Contest Winner

2 Reviews Add your review

Yield:12 servings (4 quarts)

Prep:40 min

Cook:30 min

Save Saved Saving email print

Ingredients

1 boneless beef chuck roast (about 2 pounds), cut into 1-inch pieces
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
6 large carrots, cut into 1/2-inch pieces
3 celery ribs, chopped
1 large onion, chopped
6 garlic cloves, minced
1/4 cup tomato paste
1 cup dry red wine
6 cups beef stock
4 large Yukon Gold potatoes, peeled and cut into 1-inch pieces
1/2 pound fresh mushrooms, sliced
3/4 cup farro, rinsed
3 bay leaves
1 teaspoon garlic powder
1 teaspoon dried thyme

Text Ingredients

Shop Recipe

Directions

1
Sprinkle beef with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown beef in batches. Set aside.

2
Add remaining 1 tablespoon oil and carrots, celery and onion to pressure cooker; cook and stir until vegetables are crisp-tender, 5-7 minutes.
3
Add garlic; cook 1 minute longer. Add tomato paste. Cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits.
4
Return beef to pressure cooker. Stir in stock, potatoes, mushrooms, farro, bay leaves, garlic powder and thyme. Press cancel.
5
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 15 minutes; quick-release any remaining pressure. If desired, skim fat from stew. Discard bay leaves.

Nutrition Facts

1-1/3 cups: 360 calories, 10g fat (3g saturated fat), 49mg cholesterol, 619mg sodium, 43g carbohydrate (6g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.