Beef and Vegetable Stew

Beef And Vegetable Stew Recipe

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  • 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

How to Make Beef and Vegetable Stew


  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

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About Beef and Vegetable Stew

Course/Dish: Beef
Other Tag: Quick & Easy

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