Pressure Cooker Beef Stew

Ready in 1 hour

Makes 6-8 servings

Get the printer friendly version here

Ingredients

2 lbs beef stew meat/beef chuck cut into 1” chunks

3 carrots, cut into round, ½” thick

1 yellow onion, diced

1 stalk of celery, diced

2 bay leaves

4 cups beef stock *I use bouillon in water

2 large potatoes, cut into ¾” cubes

1 sprig thyme

1 sprig rosemary

1-2 tbsp flour (in 2 tbsp water)

2 cups frozen peas

1 tsp worcestershire sauce

Cooking oil/salt/pepper

---

Directions

1. Heat cooking oil in pot of pressure cooker, when hot, add beef, salt generously, and saute until browned

2. Once browned, add in carrots, celery and onion, saute and stir scraping fond from pan

3. Once onions are translucent, add bay leaves and stock, and pressure cook for 12-15 mins. Shorter for meat that sticks together, and longer for meat that falls apart .

4. After pressure cooking is complete, relief pressure from vessel according to manufacturer’s instructions. Add potatoes, thyme, rosemary and saute until potatoes are cooked through (approx 20 mins). Remove rosemary and thyme once potatoes are cooked

5. In a separate bowl, combine the flour with water and mix to make a slurry. Add the slurry to the stew 1 tbsp at a time until thickened to your liking, incorporating fully each time

6. Add peas, worchestireshire sauce and black pepper to taste.

7. Serve with crusty bread and enjoy!