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Sweet Beef Stew

Sweet Beef Stew
"This is not your usual beef stew, which is why I get so many requests for the recipe," relates Anne Graham of Los Osos, California. "It's so easy to fix in the pressure cooker, which is one of the most underrated time-savers of all!"
4 ServingsPrep: 10 min. Cook: 35 min.

Ingredients

  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 2 medium onions, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup apricot nectar
  • 3 tablespoons soy sauce
  • 2 tablespoons molasses
  • 1 teaspoon brown sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • Hot cooked rice or noodles

Directions

  • In a pressure cooker, brown beef, onions and garlic in oil over
  • medium heat. Stir in salt, ginger, pepper and nutmeg. Combine the
  • apricot nectar, soy sauce, molasses and brown sugar; pour over meat.
  • 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 20 minutes. (Pressure regulator should
  • maintain a slow steady rocking motion; adjust heat if needed.)
  • Remove from the heat; allow pressure to drop on it's own.
  • Remove meat with a slotted spoon. Combine cornstarch and water until
© Taste of Home 2013

2 of 2

Sweet Beef Stew (continued)

Directions (continued)

  • smooth; gradually add to pan drippings. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Stir in meat and serve over
  • rice. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 377 calories, 15 g fat (5 g saturated fat), 106 mg cholesterol, 1,063 mg sodium, 23 g carbohydrate, 2 g fiber, 35 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013