Beef and Vegetable Stew1
By Just A Pinch KitchenCrew
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- 2 Tbsp
- vegetable oil
- 1 1/2 lb
- beef chuck, boneless and cut in 1
- 2 Tbsp
- all purpose flour
- 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
- medium carrots, bias cut 1/2 inch
- celery ribs, bias cut 1 inch
- 1 c
- tiny frozen peas, thawed
- salt & pepper
1Heat the oil in the pressure cooker over medium-high heat.
2Add the meat and cook uncovered, turning, until well browned, 6 to 8 minutes.
3Sprinkle on the flour and cook, stirring, 1 minute.
4Add the leek, beef stock, tomato sauce, worcestershire sauce and basil.
5Cover and bring to high pressure.
6Reduce heat to stabilize pressure and cook 10 minutes.
7Release pressure by running cold water over the cover.
8Add the carrots and celery.
9Cover and return pressure cooker to high pressure.
10Reduce heat and cook 5 minutes.
11Release pressure and add the peas.
12Season with salt and pepper to taste and serve