Beef Vegetable Dinner(Pressure Saucepan Cooking)
A hearty pressure cooker beef and vegetable stew with rich tomato flavor, tender beef, and colorful vegetables, perfect for a quick, satisfying family dinner.
Ingredients
- 3/4 lb. beef chuck tips or round ⓘ
- 3 carrots, sliced ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 1/4 cup catsup ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon pepper ⓘ
- pinch of thyme ⓘ
- 1 tablespoon fat ⓘ
- 1 onion, cut into wedges ⓘ
- 1 green pepper, sliced ⓘ
- 1 cup water ⓘ
- pinch of garlic powder ⓘ
- pinch of rosemary ⓘ
- 1 cup uncooked noodles ⓘ
Instructions
- Cut beef into cubes.
- Brown the beef in fat in the pressure cooker.
- Add the remaining ingredients and stir.
- Cover the pressure saucepan and set the cooking control at 10 pounds pressure.
- Cook for 5 minutes after the control jiggles.
- Cool the cooker for 5 minutes, then place the saucepan under cold water until pressure drops to zero.
- Open the pan and serve.
Tips & Substitutions
For a richer flavor, consider using a mix of beef broth and water instead of just water. If you don't have fresh thyme or rosemary, dried versions work well too—just use half the amount. You can also substitute the beef with chicken or a plant-based protein for a lighter option. Experiment with adding vegetables like zucchini or mushrooms to enhance the dish further, similar to how you might in Country Pot Roast With Gravy.
Serving Suggestions
Serve the Beef Vegetable Dinner over a bed of rice or alongside crusty bread for a heartier meal. A fresh green salad or steamed vegetables make excellent sides, balancing the richness of the dish. For a comforting touch, pair it with a scoop of mashed potatoes or browse more American recipes for additional side ideas that will complement this flavorful entrée.
Storage & Reheating
Allow the Beef Vegetable Dinner to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. To reheat, simply warm it on the stovetop over medium heat or in the microwave until heated through. If the noodles have absorbed too much liquid, add a splash of broth or water to loosen the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Vegetable Dinner(Pressure Saucepan Cooking) contains roughly 579 calories, with 11g protein, 102g carbohydrates, and 16g fat. It is an excellent source of vitamin A (105% of the Daily Value), vitamin C (102% of the Daily Value), and dietary fiber (57% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2218mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like brisket or sirloin, but cooking times may vary. Make sure to adjust cooking times accordingly if you choose a leaner cut, as they might require less time in the pressure cooker to avoid drying out.
What can I add to make this dish spicier?
To add heat, consider incorporating crushed red pepper flakes or diced jalapeños. You could also add a splash of hot sauce or substitute regular pepper with cayenne pepper for a different spice profile that elevates the dish.
Can I make this dish in a slow cooker instead?
Yes, you can certainly adapt this recipe for a slow cooker. Brown the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender and flavors meld together.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).