Pressure Cooker Beef Stew Recipe
1. Beef Stew
Ingredients
- 2 teaspoons cornstarch
- 1 tablespoon vegetable oil
- 2 cups of water
- 1 small onion
- 2 teaspoons salt
- 2-pound cubed beef stew meat
- 5 carrots – peeled and diced
- 8 medium baking potatoes
- 2 cubes beef bouillon
Directions
- First, heat the oil carefully in the pressure cooker over medium-high temperature.
- If the stove has an insert, separate it and cook it directly in the bottom of the pan.
- Add the beef, onion, and properly cook it until browned on all sides.
- Next, mix in and stir the bouillon cubes, water, and carrots.
- Then lock the lid and secure the pressure regulator properly.
- Heat it until there is a sizzling sound, then carefully reduce the temperature to medium, and set the timer for 25 minutes. If you have a flexible pressure regulator, set it spontaneously for 10 pounds of the pressure.
- Meanwhile, place the potatoes in a saucepan with sufficient water to cover.
- Then bring it to a boil, for about 15 minutes, and cook it until tender.
- As the rest of the stew, this entire process should take about an equal amount of time.
- After 25 minutes, release the pressure carefully from the pan according to the manufacturer’s directions – if needed, place the pressure cooker under cold running water for 10 minutes until the lid can be free.
- After that, remove the lid carefully, and put the pot over medium temperature.
- Take it to a boil.
- Mix the cornstarch into a little amount of cold water to prepare a slurry.
- Stir it into the stew, and cook it for several minutes.
- Finally, place the potatoes in the serving dishes, and ladle the stew smoothly over them.
Nutrition Facts (For Per Serving): calories: 487; fat: 23.8g; carbohydrates: 42.4 g; protein: 25.6 g; cholesterol: 76 mg; sodium: 900 mg.
2) Spicy Beef Stew with Mushrooms and Carrots
Ingredients
- 1 or 2 cups mushrooms
- 1 tablespoon Worcestershire sauce
- 1-pound beef chuck – 1-inch cubes
- 2 cloves garlic
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 4 Yukon Gold potatoes
- 3 cups beef broth
- 1 or 2 teaspoon ground black pepper
- 1 or 2 teaspoons dried rosemary
- 2 carrots – 1 or 2-inch thick slices
- 1 tablespoon butter
- 1 onion – cut into six wedges
Directions
- First, turn it on a pressure cooker and choose the Sauté function.
- Then melt the butter and cook the beef chuck cubes in batches until browned it accurately on all sides, about 10 minutes each batch.
- Then return all the beef chuck smoothly to the pot.
- After that, add mushrooms, potatoes, carrots, onion, and garlic; cover it with the beef broth.
- Then stir it in tomato paste, Worcestershire sauce, pepper, salt, and rosemary.
- Lock and close the lid carefully.
- Select the Stew or Meat function according to the manufacturer’s directions; set the timer for 30 minutes.
- Then provide 15 to 20 minutes for pressure to build it.
- Finally, release the pressure applying the natural-release technique according to the manufacturer’s directions, 15 to 45 minutes.
- Then Unlock and separate the lid.
Nutrition Facts (For Per Serving): calories: 352; fat: 16.4 g; carbohydrates: 32.2 g; protein: 20 g; cholesterol: 59 mg; sodium: 1321 mg.