Pressure-Cooked Beef Stew |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I like to serve this twist on traditional stew with fresh rolls on crusty bread, tells Joanne Wright of Niles, Michigan. The roast and vegetables cook quickly and make a comforting meal. Ingredients:
1 boneless beef chuck roast (2 pounds) |
1 tablespoon canola oil |
5 cups water, divided |
8 medium potatoes, peeled and quartered |
4 medium carrots, halved widthwise |
1 medium onion, quartered |
1 teaspoon minced garlic |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried thyme |
2 bay leaves |
2 to 3 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. In a pressure cooker, brown roast in oil on all sides. Remove roast. Add cooking rack; place roast on rack. Add 4 cups of water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
2. Remove from the heat; allow pressure to drop on its own. Remove meat and keep warm. Pour pan juices into a bowl; skim fat. Remove rack from cooker. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves, pan juices and remaining water to cooker. Cover securely; return cooker to full pressure. Reduce heat; cook for 8 minutes.
3. Immediately cool according to manufacturer's directions until pressure is completely reduced. With a slotted spoon, remove vegetables and keep warm. Discard bay leaves. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef and vegetables. Yield: 6 servings.
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