Beef Stew (Pressure Cooker)

Adapted from an internet recipe.

This sounds really good, you can prepare all of this in your pressure cooker with the starting steps keeping the lid off. Your pressure cooker is essentially a heavy duty pot, use it as such and make your life a little easier. I will use my 9½ quart stove top pressure cooker for this. On my to cook list. Kitchen tested and variants provided by Brian Colligan, Thailand.

5 from 3 votes

Print Recipe

Prep Time 20

Cook Time 8

Total Time 48

Course Main Dish

Cuisine American

Servings servings

Equipment

Pressure Cooker

Ingredients

2 tablespoons vegetable oil
½ cup all purpose flour
750 grams beef stew meat, cut into bite size pieces, (1½ lb)
salt and black pepper, to taste
1 large onion, chopped
2 tablespoons sugar
2 cups beef stock, fresh or from powder
2 cloves garlic, minced
1 bay leaf
1 tablespoon dried parsley
1 tablespoon dried basil
4 medium potatoes, peeled, cut into 2 inch pieces
2 cups carrots, peeled and chopped

Instructions

Place the flour in a zip lock bag, working in batches, coat the beef with flour and shake off excess.
Without using the lid, heat the oil in pressure cooker on medium heat, when hot add the onion and beef, season with salt and pepper to your liking. Brown the beef, and when the onion is translucent, about 5 minutes or so, remove the beef from the cooker.
Now add the beef stock, garlic, bay leaf, parsley, and basil, stir to mix.
Place the steamer rack if your cooker has one (it is not required), then layer the potatoes, carrots, and finally the beef, season again with salt and pepper to taste.
Place the lid on the cooker and lock in place, add the weight on top and bring the heat up to high. Once the weight (jiggler) is moving and venting pressure, you are at full pressure, reduce the heat to low or medium low to maintain pressure venting and the jiggler moving. Start your timer for 8 minutes.
When 8 minutes have passed, turn off the heat and place the cooker on an unused burner to release pressure naturally, about 10-15 minutes.
When safe to open the cooker, remove the meat and vegetables to a serving bowl and pour the liquid from the pot over the meat and vegetables.
Serve and enjoy.

Notes

I will price this when I get some more beef. For now I will say fair cost as it depends where you source the beef from.

Variants: 1. Add some red wine. 2. Add some chopped celery. 3. Add a sprig or two of fresh rosemary and thyme.