This wonderful stew recipe has true depth of flavor, even though it cooks in just 20 minutes in your pressure cooker.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
- 1-1/2 lbs. beef stew meat or rump roast, cut into cubes
- 1/4 cup flour
- 2 Tbsp. oil
- 2 cups hot beef broth
- 1 Tbsp. Worcestershire sauce
- 1 tsp. dried marjoram leaves
- 3 cloves garlic, minced
- 1 onion, cut into 8 wedges
- 5 carrots, cut into 1" pieces
- 4 potatoes, unpeeled, cut into 1" chunks
- 3 stalks celery, cut into 1" pieces
- 1 (14.5 oz.) can diced tomatoes, undrained
- 1 tsp. Lawry's seasoned salt
- 1/4 tsp. pepper
Preparation:
Coat meat with flour. Heat oil in pressure cooker over medium heat or using brown function. Add the meat and cook uncovered until well browned, stirring occasionally. (The longer you brown the meat, the darker the sauce will be.) Add hot beef broth, Worcestershire sauce, marjoram, and the onion and stir. Bring to a boil, stirring occasionally. Close cover and bring to high pressure, then pressure cook for 15 minutes. Remove from heat, reduce pressure, and remove cover.
Add the remaining vegetables, seasoned salt, and pepper. Close cover and return to high pressure, then cook 5 more minutes. Remove from heat, reduce pressure, and remove cover. Stir gently but thoroughly, check seasonings and serve. Serves 6-8
