French Onion Beef Stew Pressure Cooker Recipe
A cozy and flavor-packed pressure cooker beef stew infused with caramelized onions, Marsala wine, fresh thyme, and topped with gooey cheese baguettes.
Equipment
- 1 Mixing bowl Large
Ingredients
For the beef stew and cheesy bread topping
- 1.5 lbs Chuck steak cubed
- 2 teaspoon Coarse sea salt
- 1 teaspoon Black pepper
- 2-3 tablespoon Olive oil or as needed
- 0.5 cup Dry Marsala wine divided
- 2 tablespoon Unsalted butter
- 5 Large onions sliced thin
- 1 pinch Salt
- 1 teaspoon Brown sugar
- 1 tablespoon Fresh thyme leaves
- 4 Garlic cloves minced
- 1 tablespoon Worcestershire sauce
- 2 teaspoon Dijon mustard or more to taste
- 1 tablespoon Tomato paste optional
- 1 tablespoon Flour
- 2.5 cups Beef broth or stock
- 2 Bay leaves
- 1 White baguette sliced
- as needed Olive oil to brush on the bread
- 2 tablespoon Dijon mustard or as needed
- 1.5 cups Gruyere cheese coarsely grated
- 3 tablespoon Parmesan cheese freshly grated
- 0.5 tablespoon Fresh thyme to garnish
Instructions
Instructions
- Season the cubed beef with salt and pepper, then sear in heated oil until browned and set aside.
- In the same pot, melt butter and add sliced onions with salt and sugar; cook until caramelized, about 25-30 minutes.
- Stir in garlic, thyme, and half the Marsala wine to deglaze the pan. Scrape up browned bits for flavor.
- Return beef to pot, add remaining wine, beef broth, Worcestershire sauce, mustard, tomato paste, flour, and bay leaves. Simmer or pressure cook until beef is tender.
- For cheesy bread: brush baguette slices with olive oil, toast, then spread mustard and top with Gruyere and Parmesan.
- Ladle stew into bowls, top with cheesy bread slices, and broil until cheese is melted and golden.
- Garnish with thyme and reserved caramelized onions. Serve and enjoy!
Notes
Stew tastes even better the next day. Store in fridge or freeze for longer storage. Cheesy bread optional but highly recommended!