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Beef Stew




Source of Recipe


adapted from a recipe in the Presto instuction manual


Recipe Introduction


Pressure cooking is like magic to me. This stew took a total of 11 minutes cooking time and everything was perfectly tender and infused with flavor. It actually took longer to prep the ingredients than to cook. This would be a great weeknight meal, especially if you got all your prep done the night before. Plus, it’s really frugal. It made enough for probably eight with less than $6 worth of meat.


List of Ingredients




1 lb. lean beef, cut into 1-inch cubes
1 large onion, diced
2 cloves garlic, minced
Olive oil
1 c. red wine
4 small potatoes, cut into 1-inch cubes
1 can whole green beans
1 c. thin sliced carrots
1 can corn
1 c. crushed tomatoes
1 t. salt
1/2 t. pepper
1 T. Worcestershire sauce
1 t. dried thyme
French Four Spice (Penzey’s)
Bisto


Recipe



Brown the meat in olive oil in a sauté pan over medium-high heat. Set aside. Add the onions to the pan and cook until translucent. Add the garlic for the last minute.

Place the meat, wine, garlic and onions in the pressure cooker and close cover. Heat over high heat until the regulator starts to rock. Lower the heat until the regulator is rocking gently and cook for 8 minutes. Cool at once under running water. Open the cooker and add everything except the Bisto. Close the cover and return to high heat again. Lower the heat when the regulator starts to rock until it is rocking gently. Cook for 3 minutes. Cool at once under running water.

Return to low heat without the lid. Mix 4 heaping teaspoons of Bisto with one cup of water and add to the stew. Heat until thickened. Taste and adjust seasonings.

Serves 6-8.