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Spicy Steak Stew

Spicy Steak Stew
"One night, I was running late and didn't know what to make for dinner," recalls Wendy Hughes, Easton, Pennsylvania. "So I tossed some steak and everything else I could think of into the pressure cooker. It was a great last-minute meal that tasted very good."
6 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 2 cups cubed beef flank steak (1/2-inch cubes)
  • 1 medium onion, sliced
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 1 can (14 ounces) onion-seasoned or regular beef broth
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 2 cups diced peeled potato
  • 1 cup coarsely chopped fresh broccoli
  • 1 celery rib, thinly sliced
  • 1/2 cup minced fresh parsley
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon each salt, pepper and crushed red pepper flakes
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Directions

  • In a pressure cooker, cook steak, onion and garlic in oil until meat
  • is no longer pink; drain. Add broth; simmer for 10 minutes. Add the
  • vegetables, parsley, Worcestershire sauce and seasonings.
  • Close cover securely; place pressure regulator on vent pipe. Bring
  • cooker to full pressure over high heat. Reduce heat to medium-high
  • and cook for 15 minutes. (Pressure regulator should maintain a slow
  • steady rocking motion; adjust heat if needed.) Immediately cool
  • according to manufacturer’s directions until pressure is completely
© Taste of Home 2013

2 of 2

Spicy Steak Stew (continued)

Directions (continued)

  • reduced.
  • In a small bowl, combine cornstarch and water until smooth; stir into
  • stew. Bring to a boil over medium heat; cook for 2 minutes or until
  • thickened. Yield: 6 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013