The pressure cooker is just another means for the home cook to make some delicious meals often much quicker and easier than using more traditional methods. The pressure cooker does require attention to detail and following the instructions of the manufacturer and the recipe very carefully. There is a potential for mishap with misuse but modern cookers are quite safe and are not subject to the horror stories of the past.
Beef stew is an excellent meal. It is a satisfying concoction any time but is even more pleasing on cold and blustery days. Growing up, I got to know beef stew as red, a tomato based stew made by my father. Some years later I got to know beef stew as brown based on a beef gravy. They are similar but so very much different in taste and texture. I like both and may make either depending on my mood. Today’s stew is red, based on tomato sauce and made from a roast I cut into bite sized pieces myself.
Some things I have found out: Use small whole or pearl onions instead of quartering larger onions. Whole mushrooms are sturdy enough to survive pressure cooking whereas cut onions are not. Baby carrots are a quick and easy way to add carrots to your stew. Green beans are an often overlooked vegetable for stews. Cook green peas separately to just done, then add to the completed stew just before serving to preserve color and texture.