PRESSURE-COOKER BEEF STEW
I like to serve this twist on traditional stew with fresh rolls on crusty bread. The roast and vegetables cook quickly and make a comforting meal. My family loves this unique pressure cooker beef stew. -Joanne Wright, Niles, MI
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally., Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.
Nutrition Facts : Calories 530 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 403mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 36g protein.
PRESSURE COOKER VEAL STEW QUICK AND EASY
Make and share this Pressure Cooker Veal Stew Quick and Easy recipe from Food.com.
Provided by petlover
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut veal into chunks.
- Dredge Veal in flour.
- Heat oil in pressure cooker and brown veal-set aside veal.
- In same oil, saute chopped onions and chopped garlic until lightly browned.
- Add veal back to pot along with the rest of the ingredients.
- Put pressure cooker cover on and bring to full.
- Cook at full for 15 minutes.
- Turn off heat and let cooker come down to temp slowly.
- Serve over rice.
Nutrition Facts : Calories 445.1, Fat 22.2, SaturatedFat 6.3, Cholesterol 139.5, Sodium 621.6, Carbohydrate 17.5, Fiber 1.3, Sugar 2.3, Protein 36.5
PRESSURE COOKER BEEF STEW
This beef stew was made for us when we were just infants, my mother used to put it in the blender for us as babies. To this day it reminds me of home. The pressure cooker makes the meat fall apart tender and cooks up in 20 minutes.
Provided by MISSCANADA
Categories Soups, Stews and Chili Recipes Stews Beef
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
- Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
- Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
- When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
- Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.
Nutrition Facts : Calories 486.9 calories, Carbohydrate 42.4 g, Cholesterol 76 mg, Fat 23.8 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 9.2 g, Sodium 900.4 mg, Sugar 4 g
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