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Pressure-Cooked Beef Stew Recipe
Pressure-Cooked Beef Stew Recipe photo by Taste of Home
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Pressure-Cooked Beef Stew Recipe

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"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."
TOTAL TIME: Prep: 15 min. Cook: 50 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 50 min. + cooling
MAKES: 6 servings

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

Nutritional Facts

1 filled pita half: 566 calories, 17g fat (6g saturated fat), 98mg cholesterol, 391mg sodium, 67g carbohydrate (8g sugars, 7g fiber), 36g protein .

Directions

  1. 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.)
  2. 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 securely; return cooker to full pressure. Reduce heat; cook for 8 minutes.
  3. 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.
Originally published as Pressure-Cooked Beef Stew in Quick Cooking July/August 2000, p61


Reviews for Pressure-Cooked Beef Stew

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
skipperstrucking 237608
Reviewed Nov. 18, 2015

"This is a pot roast (not a stew), with that being said, it is a great recipe. Made exactly by the recipe except for cooking time. I thought 40 min. for a 2 bound roast was a bit long so I cooked it for 25 min. and it came out fall apart tender. This is a keeper."

MY REVIEW
marens14 78581
Reviewed Mar. 30, 2010

"I'd call this a pot roast, not a stew. Also, the minimum size of the pressure cooker would be appreciated."

MY REVIEW
joaniebaloney_49959 28069
Reviewed May. 31, 2009

"can you can in a pressure cooker. It is an 8 qt."

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