Pressure Cooker Beef Stew
A pressure cooker is an ideal way to prepare beef stew, not just because it's speedy, but because it retains all the natural moisture of the meat and vegetables so well. This is our favorite beef stew recipe ~ simple, but tremendously flavorful.
- 1-1/2 lbs stew beef, cut into 1-inch cubes
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon-style mustard
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 1-1/2 cups diced tomatoes with liquid
- 2 to 3 medium potatoes, peeled and cut into 1-inch cubes
- 2 carrots, peeled and cut into 1-inch pieces
- 1 medium turnip, peeled and cut into 1-inch pieces
- 1 tablespoon fresh thyme leaves
Combine the flour, salt and pepper in a shallow dish, dredge the beef, shake off the excess flour and set aside.
Combine the beef broth, Worcestershire and mustard in a measuring cup and set aside.
Heat the olive oil in the pressure cooker over medium-high heat. Add the beef and cook, turning frequently, until lightly browned on all sides. Transfer the beef to a plate and discard any excess fat.
Add the onion and garlic to the cooker and cook until the onion is soft and translucent, about 2 minutes. Stir in the beef broth mixture and tomatoes, scraping up any browned bits from the bottom of the pan. Return the beef to the cooker and bring the mixture to a simmer.
Cover the cooker, lock the lid into place and bring it to high pressure. Cook for 20 minutes, then remove from the heat, release the pressure, taste the gravy and adjust the seasoning as needed.
Add the potatoes, carrots, turnip and thyme leaves. Cover the cooker and lock the lid in place. Bring back to high pressure, then cook for an additional 5 minutes.
Remove the cooker from the heat and allow the pressure to drop naturally before opening. Spoon the stew into bowls and serve immediately.
Makes 4 servings