|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 8g||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This wonderful pressure cooker beef stew recipe has true, wonderful depth of flavor, even though it cooks in just 20 minutes in your pressure cooker. If you don't have a pressure cooker, get one! This marvelous appliance is perfect for cooking recipes such as roasts, stews, and soups in record time. And the results are wonderful!
Like a slow cooker, the pressure cooker holds in all the flavors as the food cooks. And since the food is cooked under pressure, everything is perfectly cooked and tender to the bite.
Feel free to add some other vegetables to this recipe as well. Frozen peas or corn with the tomatoes goes nicely, or swap out parsnips or turnips in place of the potatoes. Yukon Gold potatoes go great in place of ordinary russet potatoes. And herbs? Throw in a bunch, such as oregano and basil, and let the flavors combine to create something mouthwatering.
You can use any cut of beef for this recipe, but we prefer rump roast or sirloin tip. You can buy meat marked "beef for stew", but that is usually of lower quality. Look for a nice piece of beef that is sold with good marbling and some fat, but not too much. Trim off the excess fat and cut the meat into 1 1/2-inch cubes, then cook.
- 11/2 pounds sirloin tip (cut into 1 1/2-inch cubes)
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons oil
- 2 cups beef broth (hot)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried marjoram leaves (or oregano)
- 3 cloves garlic (minced)
- 1 onion (cut into 8 wedges)
- 5 carrots (cut into 1-inch pieces)
- 4 potatoes (unpeeled, cut into 1-inch chunks)
- 3 stalks celery (cut into 1-inch pieces)
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 1 teaspoon Lawry's seasoned salt
- 1/4 teaspoon pepper
Coat the meat with the flour, salt, and 1/8 teaspoon pepper.
Heat the oil in the pressure cooker over medium heat or by using the brown function.
Add the meat and cook uncovered until well browned, stirring occasionally. (The longer you brown the meat, the darker the sauce will be, but don't cook the meat until it gets crisp.)
Add the hot beef broth, Worcestershire sauce, marjoram, and the onion to the pressure cooker and stir.
Bring this mixture to a boil, stirring occasionally. Close the cover according to the appliance directions and bring it to high pressure, then pressure cook for 15 minutes. Remove the pressure cooker from the heat, reduce pressure, or reduce pressure according to instructions, and remove the cover.
Add the remaining vegetables, seasoned salt, and pepper to the pressure cooker. Close the cover and secure it, and return the pressure cooker to high pressure, then cook 5 more minutes.
Remove the pressure cooker from heat, reduce pressure or reduce pressure according to the instructions, and remove the cover. Stir the stew gently but thoroughly, check seasonings, adding more salt and pepper or marjoram if you'd like, and serve.