Beef and Vegetable Stew

Name: Beef and Vegetable Stew
Yield: 0
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

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By Just A Pinch KitchenCrew

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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
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How to Make Beef and Vegetable Stew

Step-by-Step

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