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Pressure-Cooked Beef Stew

"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."

6 ServingsPrep: 15 min. Cook: 50 min. + cooling

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

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.)
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

2 of 2

Pressure-Cooked Beef Stew (continued)

Directions (continued)

securely; return cooker to full pressure. Reduce heat; cook for 8
minutes.
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.

Nutrition Facts: 1-1/2 cups equals 566 calories, 17 g fat (6 g saturated fat), 98 mg cholesterol, 391 mg sodium, 67 g carbohydrate, 7 g fiber, 36 g protein.