Who doesn’t love beef stew? Who doesn’t love the whole afternoon it takes to make beef stew for dinner when there’s a right proper Nor’Easter afoul? Assuming you still have power, this is a great pressure cooker adaptation of a traditional beef stew .

Beef Stew (Pressure Cooker)

Servings 4
Total Time 35mins
Prep 15 mins
Cook 20 mins

To make an easy Beef soup, omit the potatoes, add more water and a few boullions and serve with egg noodles or rice.

Ingredients

1 tablespoon canola oil
1 1⁄2 lbs rump roast
2 garlic cloves, chopped
1 large onion, cut up
4 carrots, peeled and cut into chunks
4 celery ribs, peeled and cut into chunks
4 potatoes, cut into chunks
salt & pepper (to taste)
1 -2 teaspoon dried parsley
1 1⁄2-2 cups water
1 -2 beef bouillon cube (optional)

Directions

Cut the roast into chunks, about 1 inch (or larger if that is your preference). Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute – you really want to let the meat sear – this gives the stew such yummy flavor.

Stir the meat, letting it brown on all sides. Add the chopped garlic, stir for 1 minute, then add the onions, carrots, celery, potatoes, salt, pepper, parsley, water and optional beef bouillon(the bouillon gives a stronger flavor – you can also wait to see how it comes out, and if you feel that it’s not flavorful enough, you can add the beef bouillon and boil the stew for a minute or so).

Lock the pressure cooker lid in place and bring to high pressure over high heat.

Cook 15 minutes.

Cool pot immediately and serve. ENJOY!

Optional ingredients – you can add some chopped tomatoes if you’d like before cooking, or after bringing it to pressure, you can throw in some canned mushrooms or frozen peas and heat thoroughly.