Pressure Cooker Classic Beef Stew

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 283.7

Total Fat: 9.6 g
Cholesterol: 49.1 mg
Sodium: 243.2 mg
Total Carbs: 28.4 g
Dietary Fiber: 2.4 g
Protein: 17.1 g

View full nutritional breakdown of Pressure Cooker Classic Beef Stew calories by ingredient

Introduction

Recipe adapted from the book Pressure Perfect by Lorna Sass Recipe adapted from the book Pressure Perfect by Lorna Sass

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 6

Ingredients

1 Tbsp. olive oil

1 1/2 cups coarsely chopped onions

3/4 cup finely diced celery

3/4 cup finely diced carrot

1/2 cup red wine (burgandy)

2 large bay leaves

3 lbs. beef chuck, cut into 1- to 1 1/2-inch chunks

2 tsp. fresh thyme (or 1 tsp. dried)

Fresh ground black pepper

2 tsp. balsamic vinegar (opt.)

2 Tbsp. cornstarch (opt.)

1 cup frozen peas

Directions

Heat oil in pressure cooker. Stir in onions, celery and carrot. Cook over med-high, stirring, 1 minute. Stir in wine and tomato paste. Cook until liquid is reduced by half (about 5 min.). Stir in broth, bay leaves and beef.

Lock cooker lid in place. Bring to high pressure over high heat and cook 16 minutes. Allow pressure to drop naturally about 10 min.

Remove lid and skim off any fat . Stir in thyme and add salt and pepper to taste. Add a little vinegar to intensify the flavor.

Thicken the stew by blending cornstarch with 2 Tbsp. water. Add to hot stew and cook until desired consistency. Stir in the peas.

Number of Servings: 6

Recipe submitted by SparkPeople user ZINASP.