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
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

How to Make Beef and Vegetable Stew


  • 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

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About Beef and Vegetable Stew

Course/Dish: Beef
Other Tag: Quick & Easy

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