Pressure cooker minced beef stew

    50 min

    This lovely stew is similar to scouse. I make it in a 7 litre pressure cooker at 11 psi though you could do it conventionally. My wife introduced me to this, though I have tweaked it and hopefully enhanced the flavour. If you make it I hope you enjoy it, you could halve the amounts if you wanted to make less. There are no onions or onion family members in this but it stands up on its own. You will have guessed by now I don't like onions. Makes life awkward. Enjoy.

    79 people made this

    Serves: 6 

    • 1.8L water
    • 5 beef OXO® cubes
    • 1 teaspoon ground white pepper
    • 1 good squirt HP brown sauce
    • 415g tin Heinz beans
    • 400g tin Napolina chopped tomatoes
    • 500g lean beef steak mince
    • 640g peeled carrots, sliced
    • 1.25kg peeled white potatoes, cut to a 2cm dice
    • 1 good splash Worcester sauce
    • 1 good splash Maggi liquid seasoning

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Pour the water into the pressure cooker and heat on high heat until lukewarm.
    2. At this point before water gets too hot, crumble in 4 of the stock cubes, add the white pepper and the brown sauce while stirring until the cubes dissolve.
    3. You should sample a mouthful of the stock at this point and adjust sauce or pepper if more is required. Next add the beans and tomatoes with their juices.
    4. Give a good stir and add the mince, carrots and potatoes. I usually put half the mince in stringy and compress half into a ball and break off chunks. It's up to you.
    5. Crumble the last stock cube over the top and add Worcester sauce and Maggi seasoning.
    6. Put lid on pressure cooker and lock. Bring to pressure and when it begins to hiss, lower the heat and cook for 30 minutes. Get the heat as low as you can while maintaining the hiss.
    7. After 30 minutes, remove the pressure cooker from the heat and release the steam naturally or via the quick-release method, depending on your pressure cooker.


    If you do this conventionally just simmer till potatoes and carrots are soft. Everything in this is supposed to be soft and melt in the mouth. A tip, if you're pushed for time you could use 4 small 300g tins of sliced carrots, cooked under pressure they will be very similar.


    White potatoes are firm potatoes. If using softer ones, such as King Edward, a shorter cooking time of 20 minutes under pressure should be okay.

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    Reviews in English (2)


    This is by far the best version of Beef Stew I've ever tasted. Absolutely amazing. For those spice lovers out there, try adding a lot more white and black pepper once cooked. Just as delicious without. Look forward to the next one, Cheers Dave Theo  -  23 May 2014


    Superb recipe and meal! Followed the recipe exactly especially as we're not fond of onions. My husband said it was the best mince beef meal he'd ever had! I made enough to freeze and vary into a chilli and then a mild curry for two future meals.AMAZING - Thank You  -  03 Jun 2015