Autumn stew

Ingredients

• 500 gbeef, cubed
• 2 mediumpotatoes, diced
• 1carrot, diced
• 1 mediumonion, chopped
• 1 clovegarlic, chopped
• 1ripe tomato, chopped
• 180 ml (¾ cup)tinned peas
• 3 tbspfresh coriander, chopped
• 120 ml (½ cup)tomato sauce
• 240 ml (1 cup)stock (beef or vegetable)
• 3 tbspcooking oil
• 1 tbspsalt
• 33/50 tspblack pepper
• 33/50 tsppaprika
• ½ tspdried thyme
• ¼ tspcinnamon

Instructions

1. 1

   Heat the oil

   Set the pressure cooker to sauté mode, add the cooking oil and let it heat.

2. 2

   Brown the beef

   Add the beef with the salt, black pepper, paprika, dried thyme and cinnamon. Cook until the meat changes colour and is browned on all sides.

3. 3

   Add the vegetables

   Stir in the onion, garlic, tomato, carrot and potatoes. Cook for a few minutes, stirring occasionally to combine.

4. 4

   Add the liquids

   Pour in the tomato sauce and stock, then stir everything together.

5. 5

   Pressure cook

   Secure the pressure-cooker lid and cook on high pressure for 15 minutes.

6. 6

   Release and finish

   When the pressure-cooking cycle ends, release the pressure carefully. Open the lid and add the tinned peas and chopped fresh coriander.

7. 7

   Serve the stew

   Stir well and serve the stew hot.

What is autumn stew?

This is a homestyle beef-and-vegetable stew, built around potatoes, peas and a tomato-based broth. The recipe does not specify a particular regional origin, but its combination of meat, vegetables and spices makes it a familiar, adaptable kind of one-pot meal.

Here, pressure cooking shortens the cooking time while the browned beef and paprika, thyme and cinnamon give the broth a savoury, gently warming flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 20g protein, 36g carbs, 16g fat.

Beef supplies most of the protein, while potatoes, peas and the tomato ingredients contribute most of the carbohydrates. Cooking oil and the beef account for much of the fat; serve with a generous portion of greens or salad to balance the plate.

Build flavour before pressure cooking

Browned beef: let the cubes colour on all sides before adding the vegetables. This gives the stew a deeper savoury base than simply adding raw meat to the pot.

Spices: cook the beef with the salt, pepper, paprika, thyme and cinnamon as directed, so the seasoning is distributed through the meat and cooking liquid.

The vegetables and broth

Potatoes and carrot: dice them as evenly as you can so they cook at a similar rate. The potatoes also help make the broth feel more substantial.

Tomato and stock: tomato sauce, fresh tomato and stock make the cooking liquid. Stir them together before sealing the cooker so the base is evenly mixed.

Pressure-cooker timing

The recipe specifies 15 minutes at high pressure after the cooker is sealed. Allow for the cooker to come up to pressure and for pressure release, too; those parts add time beyond the stated pressure-cooking cycle.

Follow your pressure cooker's instructions for releasing pressure carefully. Open the lid only when the pressure has fully released.

Finish with peas and coriander

The tinned peas and fresh coriander go in after pressure cooking, so they are not subjected to the full cooking cycle. Stir them through the hot stew just before serving.

This keeps the peas from becoming overly soft and lets the coriander's fresh flavour remain noticeable.

Check the texture before serving

The recipe does not give a separate doneness test, so check that the beef and vegetables are tender when the pressure cycle is complete. If they need more cooking, follow your cooker’s instructions before bringing the pot back up to pressure.

Stir gently once the peas and coriander are added, as the potatoes may be soft enough to break apart.

What to serve alongside

Serve the stew hot in bowls, with bread to mop up the tomato broth. A crisp green salad or simply cooked greens make a fresh contrast to the rich beef and potatoes.

Because the stew already includes potatoes, it can also be served on its own as a complete, filling bowl.

Recipe notes & tips

• Pat the beef dry before browning if its surface is wet.
• Avoid crowding the pot while browning; work in batches if needed.
• Cut the potatoes and carrot into similarly sized pieces for more even cooking.
• Use either beef or vegetable stock, as listed, to suit the flavour you prefer.
• Add the peas and coriander only after pressure cooking, as the method directs.
• Release the pressure carefully and follow the cooker manufacturer's instructions.

Variations

• Fresh herbs: add a little extra chopped coriander at the table for a brighter finish.
• More vegetables: replace some of the potato with diced seasonal vegetables.
• Different stock: use vegetable stock instead of beef stock for a less beef-forward broth.
• Milder seasoning: reduce the black pepper or paprika to suit your taste.
• Thicker broth: gently mash a few cooked potato pieces into the stew before serving.

Common mistakes to avoid

• Skipping the browning: the meat misses a key flavour-building step; brown it on all sides before adding vegetables.
• Crowding the pot: the beef may steam rather than brown; brown it in batches if needed.
• Unevenly cut vegetables: pieces may cook at different rates; aim for similar-sized dice.
• Adding peas too early: they can become too soft; stir them in after pressure cooking.
• Opening under pressure: this is unsafe; wait until pressure has fully released before opening the lid.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot throughout, adding a splash of stock or water if the stew has thickened.

Frequently asked questions