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Beef and Vegetable Stew

  • 4servings
  • 45minutes
  • 717calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B12, H, D
MineralsZinc, Copper, Natrium, Chromium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 1/2 pounds beef chuck cut in

  3. 1 inch cubes

  4. 2 tablespoons flour, all-purpose

  5. 1 medium leek bias cut 1-inch

  6. 1/2 cup beef stock prefer veal stock if possible

  7. 8 ounces tomato sauce

  8. 1 tablespoon worcestershire sauce

  9. 1 teaspoon basil dried

  10. 3 medium carrot bias cut 1-inch

  11. 2 each celery stalks bias cut 1/2 inch

  12. 1 cup green peas frozen thawed

  13. 1 x salt and black pepper*

Instructions Jump to Ingredients ↑

  1. Heat the oil in the pressure cooker over medium-high heat.

  2. Add the meat and cook uncovered, turning, until well browned, 6 to 8 minmutes.

  3. Sprinkle on the flour and cook, stirring, 1 minute.

  4. Add the leek, beef stock, tomato sauce, worcestershire sauce and basil.

  5. Cover and bring to high pressure. Reduce heat to stabilize pressure and cook 10 minutes.

  6. Release pressure by running cold water over the cover.

  7. Add the carrots and celery.

  8. Cover and return pressure cooker to high pressure.

  9. Reduce heat and cook 5 minutes.

  10. Release pressure and add the peas.

  11. Season with salt and pepper to taste and serve.

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