Melt-in-Your-Mouth Beef Stew | No-Roux Pressure Cooker Recipe

If you want to create a rich, restaurant-quality beef stew without simmering it for hours, this is the perfect recipe for you. By using a pressure cooker and canned demi-glace sauce instead of standard roux blocks, you can enjoy a deep, sophisticated flavor and meat so tender it practically melts in your mouth.

📽 Watch the Quick Tutorial

How to make Beef stew made in a pressure cooker without using roux

See the cooking process in action!

✨ Why We Recommend This Recipe

Speedy Perfection: The pressure cooking time for vegetables is only 2 minutes.
Authentic Flavor: No instant roux cubes here. We use Heinz demi-glace sauce and red wine for a professional-grade finish.
Focus on Texture: We use May Queen potatoes, which hold their shape beautifully even after pressure cooking.

🛒 Ingredients (Serves 2–3); Beef Stew

Beef Thigh (Stew Meat): 380g (Cut into 3cm cubes)
Salt: 2g
Black Pepper: To taste
Butter: 10g
Potatoes (May Queen): 200g
Carrots: 150g
Onions: 300g
Water: 200g
☆ Finishing Sauce:
- Canned Demi-glace Sauce: 1 can (290g)
- Ketchup: 15g
- Red Wine: 100g

🍳 Beef Stew Instructions

1. Prep the Ingredients

Cut the beef into 3cm cubes. Cut the potatoes into quarters (or halves if small). Slice carrots and onions into bite-sized pieces. Since this dish is all about enjoying the flavor of the meat, using chunks of beef is recommended. Even for households with children or the elderly, the pressure cooker ensures the meat is safe and easy to eat by making it incredibly soft.

2. Sear the Beef

Melt the butter in the pressure cooker. Season the beef with salt and pepper, and sear it until the surface changes color.

3. Sauté and Pressurize

Add the potatoes, carrots, and onions to the pot and sauté briefly. Pour in the water, close the lid, and bring to pressure.

For Fatty Beef: Pressure cook for 2 minutes.
For Lean Beef (e.g., Aussie Beef): Sear the meat and pressure cook it alone for 10 minutes first. Then, add the vegetables and pressure cook for an additional 2 minutes.

4. Natural Depressurization

Once the timer goes off, turn off the heat and wait for the pressure to drop naturally. This “residual heat” stage is vital for tenderizing the meat and allowing the flavors to soak in thoroughly.

5. Finishing Touches

Once the pressure is fully released, open the lid and stir in the canned demi-glace sauce, ketchup, and red wine. Simmer over low heat until the sauce thickens.

Important: Never add thick sauces or roux before pressure cooking! This can clog the safety nozzle.

Today’s Menu

**The menu for this day is Hattendo’s Danish bread, beef stew, chopped salad, steamed chicken, fruit, and vegetable juice.**

I served this stew with:

Hattendo Danish Bread (Perfect for dipping!)
Chopped Salad and Steamed Chicken
Fresh Fruit & Vegetable Juice

The beautiful tableware is from Marumitsu Poteri. I love their earthy colors and organic shapes! You can find them here: Marumitsu Poteri Official Store

📝 Nutrition Facts (Per Batch); Beef Stew

Calories: 1488 kcal
Protein: 87.1 g
Fat: 59.3 g
Carbohydrates: 162 g
Salt Equivalent: 8.7 g

🔗 Related Articles

📖Related Link: Read the Japanese version of this article here! []　　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!