Beef And Vegetable Stew Recipe

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Beef and Vegetable Stew

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Ingredients

2 Tbsp
vegetable oil
1 1/2 lb
beef chuck, boneless and cut in 1
2 Tbsp
all purpose flour
1
medium leek, bias cut 1 inch
1/2 c
beef stock
1 can(s)
tomato sauce, 8 ounces
1 Tbsp
worcestershire sauce
1 tsp
dried basil
3
medium carrots, bias cut 1/2 inch
2
celery ribs, bias cut 1 inch
1 c
tiny frozen peas, thawed
salt & pepper

Directions Step-By-Step

1
Heat the oil in the pressure cooker over medium-high heat.
2
Add the meat and cook uncovered, turning, until well browned, 6 to 8 minutes.
3
Sprinkle on the flour and cook, stirring, 1 minute.
4
Add the leek, beef stock, tomato sauce, worcestershire sauce and basil.
5
Cover and bring to high pressure.
6
Reduce heat to stabilize pressure and cook 10 minutes.
7
Release pressure by running cold water over the cover.
8
Add the carrots and celery.
9
Cover and return pressure cooker to high pressure.
10
Reduce heat and cook 5 minutes.
11
Release pressure and add the peas.
12
Season with salt and pepper to taste and serve

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy