Email to Brandon Johnstun      

Pressure Cooker Vegetable Beef Stew

Source of Recipe

Submitted by Brandon Johnstun From Meals for You


Recipe Introduction

Here is a quick easy way to get stew on the table for a cold winter night. If you have come home late, everything is frozen, this will solve alot of problems. You can defrost and use any meat you like.

List of Ingredients

Tools

Presure cooker
Measuring cup
Measuring spoon, 1 Tsp, 1 Tbl
Knife
Cutting board
Stirring spoon
Hot pads



Ingredients

2 Tbs Vegetable oil
1-1/2 lbs Beef chuck, cut into 1 inch cubes
2 Tbs Flour
1 Leek, white and pale green parts cut into 1 inch pieces
1/2 C Beef stock
1/2 lb Tomato sauce
1 Tbs Worcestershire sauce
1 Tsp Dried basil
3 Carrots, cut into 1/2 inch pieces
2 Celery ribs, cut into 1/2 inch pieces
1 C Frozen peas, thawed



Recipe

Serves: 4
Time required: Prepare: 20 minutes Cook: 25 minutes
Difficulty: Easy but care must be taken with the pressure


Directions

1. Heat oil in a pressure cooker over medium high heat.

2. Cook meat 6-8 minutes uncovered, turning frequently until well browned.

3. Sprinkle with flour and stir 1 minute.

4. Add leek and next 4 ingredients. Cover and bring to high pressure. Reduce heat, still having weight rock, and cook 10 minutes at stabilized pressure.

5. Release pressure by running cold water over the cover.

6. Add carrots and celery. Cover and return to high pressure. Reduce heat, with weight still rocking, and cook 5 minutes.

7. Release pressure and add peas. Stir. Cover tightly and let stand 5 minutes.

8. Season with salt and pepper to taste.


Serve with

Crusty bread, green salad, peach cobbler with ice cream.

Serve over rice, cole slaw, fruit and cobbler.


Variations

*I cook most of my stews with using a brown gravy mix and Aus Juice mix. Use the brown gravy in a ratio of 2 parts to one.

*Add any vegetables or meat that you like.