PRESSURE-COOKER BEEF STEW RECIPE: HOW TO MAKE IT
I like to serve this twist on traditional stew with fresh rolls on crusty bread. The roast and vegetables cook quickly and make a comforting meal. My family loves this unique pressure cooker beef stew. —Joanne Wright, Niles, MI
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally., Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.
Nutrition Facts : Calories 530 calories, FatContent 17g fat (6g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 403mg sodium, CarbohydrateContent 58g carbohydrate (5g sugars, FiberContent 8g fiber), ProteinContent 36g protein.
BEEF BARLEY STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
I like barley, so I knew I had to try this beef and barley stew recipe when I ran across it in a newspaper some years ago. It's nice to have a tasty, filling dish that's lower in fat. —June Formanek, Belle Plaine, Iowa
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 45 minutes
Prep Time 15 minutes
Cook Time 01 hours 30 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.
Nutrition Facts : Calories 266 calories, FatContent 8g fat (0 saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 618mg sodium, CarbohydrateContent 24g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 23g protein. Diabetic Exchanges 3 lean meat
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PRESSURE-COOKER BEEF STEW RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 05 minutes
Category Dinner
Calories 530 calories per serving
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally., Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.
PRESSURE-COOKER BEEF STEW RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 05 minutes
Category Dinner
Calories 530 calories per serving
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally., Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.
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