Speedy Vegetable Beef Stew (Pressure Cooker)

Adapted from a recipe in the Casserole Cook Book, page 123.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. The cook time applies to both a 13-15 psi (100 kpa) and 11-12 psi (80 kpa) pressure cookers. Follow all safety precautions for your model pressure cooker.

Print Recipe

Prep Time 20

Cook Time 12

Course Main Dish, Soup

Cuisine American

Servings servings

Equipment

Pressure Cooker

Ingredients

1 kilo beef roast, fat trimmed, cut into 1 inch cubes, (2 lb)
2 tablespoons cooking oil
2 teaspoons salt
¾ teaspoon paprika
¼ teaspoon dried basil
dash black pepper
1 cup onion, sliced
6 medium carrots, whole, peeled
6 medium potatoes, whole, peeled
1½ cups V8 vegetable juice
2 tablespoons all-purpose flour
¼ cup cold water

Instructions

Heat the oil in your pressure cooker, when hot, brown the beef cubes on all sides.
Add the rest of the ingredients except the flour and cold water. Stir together.
Place the lid on the pressure cooker, lock in place, add the weight, and place on high heat until the weight starts to move and vent, reduce heat to low or medium low, and keep the weight moving and venting. Start your timer for 12 minutes. At 12 minutes, turn off the heat and move the pressure cooker to an unused burner, allow to vent all pressure.
When you have no indication of pressure, remove the weight, open the lid. Give the stew a stir.
In a bowl, mix together the flour and cold water until smooth. Stir into the stew, simmer for 5-10 minutes.
Serve and enjoy.

Notes

Fair cost per serving based on where you source the beef from and what the cut of beef is.