beef and vegetable stew

Name: Beef and Vegetable Stew
Ingredients: 2 tablespoon(s) vegetable oil; 1 1/2 pound(s) beef chuck, boneless and cut in 1; 2 tablespoon(s) all purpose flour; 1 - medium leek, bias cut 1 inch; 1/2 cup(s) beef stock; 1 can(s) tomato sauce, 8 ounces; 1 tablespoon(s) worcestershire sauce; 1 teaspoon(s) dried basil; 3 - medium carrots, bias cut 1/2 inch; 2 - celery ribs, bias cut 1 inch; 1 cup(s) tiny frozen peas, thawed; - salt & pepper

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Ingredients

2 tablespoons vegetable oil
1 1/2 pounds beef chuck, boneless and cut in 1
2 tablespoons all purpose flour
1 - medium leek, bias cut 1 inch
1/2 cup beef stock
1 can tomato sauce, 8 ounces
1 tablespoon worcestershire sauce
1 teaspoon dried basil
3 - medium carrots, bias cut 1/2 inch
2 - celery ribs, bias cut 1 inch
1 cup tiny frozen peas, thawed
- salt & pepper

How To Make beef and vegetable stew

Step 1

Heat the oil in the pressure cooker over medium-high heat.

Step 2

Add the meat and cook uncovered, turning, until well browned, 6 to 8 minutes.
Step 3

Sprinkle on the flour and cook, stirring, 1 minute.
Step 4

Add the leek, beef stock, tomato sauce, worcestershire sauce and basil.
Step 5

Cover and bring to high pressure.
Step 6

Reduce heat to stabilize pressure and cook 10 minutes.
Step 7

Release pressure by running cold water over the cover.
Step 8

Add the carrots and celery.
Step 9

Cover and return pressure cooker to high pressure.
Step 10

Reduce heat and cook 5 minutes.
Step 11

Release pressure and add the peas.
Step 12

Season with salt and pepper to taste and serve
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