Beef Short Rib Stew

A bowl that hugs you from the inside

Today marks 19 years in the Australian Public Service. I wonder if I’ll get a set of steak knives next year! Given how much steak I eat, steak knives would be welcome.

Sometimes you want a meal that looks like you’ve spent all day in the kitchen, when you’ve spent most of the day thinking about cooking while doing other important things, such as drinking coffee and working. This pressure cooker beef short rib stew is that sort of meal. Beef, some random vegetable matter, and a broth come together in a bowl that looks undesirable but tastes great.

Ingredients

For the stew

• 1 kg beef short rib meat, cut into chunky pieces
• 2 medium brown onions, roughly chopped
• 2 celery stalks, sliced
• 1 fennel bulb, roughly chopped
• 2 medium potatoes, peeled and diced into large chunks
• 700 g passata
• 500 mL beef broth
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper

Equipment

• Pressure cooker or multicooker with pressure-cook function
• Frying pan
• Stick blender
• Chopping board
• Sharp knife
• Measuring jug
• Wooden spoon
• Ladle
• Large bowl for serving
• Appetite large enough to deal with the aroma filling your house

Instructions

Step 1: Prepare the ingredients

Chop the onion, celery, fennel, and potatoes.

Cut the short rib meat into generous chunks. Precision knife work isn’t required. Beef short rib is substantial. Let it be mouth-filling.

Step 2: Build the flavour base

Sauté the onion, celery, and fennel. Cook for about 5 minutes, stirring occasionally, until everything softens and starts smelling like Mum’s kitchen.

Step 3: Add the beef

Add the short rib meat and stir through the vegetables.

Brown the meat.

Step 4: Add the liquids

Put the meat and roughly cut vegetables into the pressure cooker.

Pour in the passata and beef broth.

Add the salt and pepper.

Stir everything together until the ingredients are evenly distributed.

Step 5: Pressure cook

Add the potato chunks.

Lock the lid and cook on high pressure for 40 minutes.

When the cooking time is complete, allow the pressure to equilibrate naturally.

Step 6: Check and adjust

Open the lid.

The beef should be fork-tender and the potatoes soft. Give everything a stir. Some of the potato will naturally break down and help thicken the stew.

Taste and adjust seasoning if necessary.

Sequester the potatoes and beef to a bowl.

Process the remaining cooked vegetables and cooking liquor with a stick blender.

Step 7: Serve

Ladle the vegetable broth purée generously into a bowl and then add some meat and potato.

Be generous.

Final Thoughts

This stew is what happens when tough cuts of beef meet modern technology and decide to cooperate. The pressure cooker transforms short rib meat into tender, rich morsels that practically surrender when touched with a spoon.

The fennel quietly contributes sweetness and depth without shouting about it. The passata provides body and acidity. The potatoes become soft and comforting. The puréed broth ties everything together into something that feels both rustic and luxurious.

Most importantly, this is the sort of meal that improves your mood after a long day. It’s warm, hearty, forgiving, and entirely unconcerned with food trends. It knows exactly what it is: a proper bowl of comfort.

And sometimes that’s all a dinner needs to be, especially after 19 years with the same employer.