Beef Stew – (Pressure Cooker Recipe)
Soup, chili, or stew is one of those satisfying comfort foods we look forward to on a cold winter day. My grandchildren actually approve of this dish as well, so I occasionally prepare a batch for them to enjoy.
Preparing beef stew on top of the stove, the old fashion way, could be time consuming, but it only takes 15 minutes in a pressure cooker.
- 1 ½ lb. beef for stew
- 1 medium onion, chopped
- 2 Tbs. vegetable oil
- 2 bay leaves
- 16 oz. bag of frozen mixed vegetables (carrots, corn, peas, green and Lima beans)
- 1 packet of McCormick brown (onion, or mushroom) gravy mix
- 6 cups of water
- 3 medium size potatoes, peeled and quartered
- Salt and pepper to taste
- Maggie seasoning to taste
- 1 Tbs. chopped parsley (optional)
- 1 Tbs. chopped dill (optional)
- Heat your pressure cooker with 2 Tbs. of vegetable oil.
- Rinse the stew meat, pat dry with paper towel, and add to the pressure cooker.
- Brown the meat on all sides, stirring frequently to prevent sticking and burning.
- Once the juices are almost cooked out, add the chopped onion and sauté 2 minutes.
- Add the vegetables, potatoes, bay leaves.
- Salt lightly (account for the additional salt in the gravy mix).
- Add 6 cups of water, or more, as long as the total content does not exceed ¾ of your cooker’s capacity.
- Follow the manufacturer’s instructions on securing the lid and positioning the vent.
- Bring to pressure.
- Set your timer for15 minutes, as soon as the steam begins to escape from your cooker.
- Cool the pressure cooker immediately by following the manufacturer’s instructions on releasing the pressure, and removing the lid.
- Mix the gravy, per package directions, and add to the stew.
- Add pepper, Maggie Seasoning, and additional salt, if needed.
- Bring to boil, and cook for 2 minutes.
- Turn off heat.
- Remove and discard the bay leaves.
- Add parsley and dill.
Enjoy this hot, delicious stew, with a fresh piece of bread, and a glass of water, or your favorite wine.