Beef Stew
This classic comfort food was just made easier with the help of a pressure cooker. It's nourishing, flavorful, and will surely become a family favorite.
2 |
tablespoons vegetable oil | |
1 1/2 |
pounds beef chuck, cut into 1-inch pieces | |
1 |
cup coarsely chopped onion | |
2 |
cloves garlic, minced | |
1 |
teaspoon Worcestershire sauce | |
1 |
bay leaf | |
1 |
teaspoon salt | |
1 |
teaspoon dried basil | |
1 |
teaspoon dried thyme | |
1/2 |
teaspoon black pepper | |
1 |
beef bouillon cube | |
2 |
cups tomato juice | |
| * * * * | ||
2 |
cups potatoes, peeled and cut into 1-inch pieces | |
2 |
cups carrots, peeled and cut into 1-inch pieces | |
1 |
cup green beans, cut into 2-inch pieces | |
1 |
cup celery, cut into 1/2-inch pieces | |
| * * * * | ||
2 |
tablespoons flour | |
1/4 |
cup cold water |
Heat oil in 4- or 6-quart pressure cooker over medium heat. Brown beef, about one-third at a time. Return all beef to pressure cooker. Add onion, garlic, Worcestershire, bay leaf, salt, basil, thyme, pepper, bouillon cube and tomato juice. Close cover securely. Place pressure regulator on vent pipe. COOK 8 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Cool cooker at once. Add potatoes, carrots, green beans and celery to pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 4 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Cool cooker at once. Combine flour and water. Stir into stew. Cook and stir until gravy boils and thickens.
Makes 6 servings