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Pressure Cooker Beef Stew

User Rating 5 Star Rating (1 Review)

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Bowl of beef stew
Bill Boch/Photographer's Choice RF/Getty Images
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

Yield: Serves 6-8

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.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Pressure Cooker Beef Stew, Guest Patricia62548

I'm not sure when this recipe was posted, but I tried it today as I brought a new electric pressure cooker, a Cuisinart 6 qt. capacity. It is very nice. I'm not yet skilled at adapting my own recipes, so I look for ones that have simplicity but taste wonderful. This recipe accomplished that! Many recipes have way too many ingredients and seasonings, so much that you cannot taste the main food! The only changes I made were just personal preferences, such as not using additional salt as the broth already had salt, adding additional carrots as my husband can never get enough of them when they are flavored with the broth of the stew. I always cook the meat the required time, depressure and add the vegetables, and pressure cook them for an addition 6-10 minutes as suggested. Some recipes put the veges in at the beginning but then they are mush at the end of the cooking time. Thank you for a good basic recipe. It is really very good!

6 out of 6 people found this helpful.

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