Pressure-Cooker Beef and Farro Stew

Total Time: Prep: 40 min. Cook: 30 min. + releasing,Makes: 12 servings (4 quarts)

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


  • 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


  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, 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.
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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.

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