• 55minutes
  • 532calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs stew meat (I use half beef and half pork)

  2. 1/4 cup extra virgin olive oil

  3. 1 (10 1/4 ounce) can tomato soup

  4. 1 (14 ounce) can chicken broth (or water)

  5. 4 carrots , coarsely chopped

  6. 4 large potatoes , peeled and cut into chunks

  7. 4 stalks celery , coarsely chopped

  8. 4 onions (half coarsely chopped, half diced)

  9. 2 teaspoons kosher salt

  10. 1 teaspoon fresh ground pepper

  11. 1/3 cup fresh parsley (chopped fine)

  12. 1 (12 ounce) can beer or 1 (12 ounce) can ale

  13. 2 bay leaves

Instructions Jump to Ingredients ↑

  1. Pre-heat pressure cooker on medium-high heat.

  2. Toss stew meat in a bowl with olive oil until the meat is well coated.

  3. Drop half of the meat into the hot pressure cooker and sear on all sides. Repeat for other half of the meat.

  4. Remove meat from the pc and set aside.

  5. Pour beer or ale or water into hot pc and deglaze the pot. This is very important. A lot of taste!

  6. Return meat to pot and put the rest of the ingredients in the pot and stir well. After stirring all ingredients should be covered in fluid. If not, add more broth or water as needed.

  7. Put lid on pot and bring to 15 lbs of pressure. cook for 17 minutes.

  8. Open using what ever method you like. You've got stew.


Send feedback