"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!"
Recommended: 21 Healthy Fall Stews to Warm Up Cold Nights
- 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
- 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 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.
Originally published as Sweet Beef Stew in Country Woman March/April 2001, p41
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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