Local Style Pressure Cooker Beef Stew Recipes

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PRESSURE-COOKER BEEF STEW



Pressure-Cooker Beef Stew image

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

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

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

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, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 403mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 36g protein.

PRESSURE COOKER BEEF STEW



Pressure Cooker Beef Stew image

Comfort food when you need it-you can have this hearty Instant Pot / Pressure Cooker Beef Stew cooked and on your table in under an hour.

Provided by Pressure Cooking Today

Categories     Beef

Time 47m

Number Of Ingredients 16

2 pounds chuck roast, trimmed and cut into 2-inch cubes
Salt and freshly ground black pepper, for seasoning
1 tablespoon vegetable oil
1 tablespoon butter
1 cup diced frozen onion
2 cans (14.5 ounces) reduced-sodium beef broth
1 can (14.5 ounces) crushed tomatoes
2 tablespoons dried parsley
2 bay leaves
10 small new potatoes, washed and quartered
3 large carrots, cut into ½-inch pieces
2 ribs celery, cut into ½-inch pieces
¼ cup all-purpose flour
¼ cup cold water
1 cup frozen corn*
½ cup frozen peas*

Steps:

  • Season the beef generously with salt and pepper.
  • Select Sauté and add the vegetable oil and butter to the pressure cooking pot. When the butter is melted, brown the meat in batches for about 5 minutes per batch until all the meat is browned-do not crowd the pot. Add more oil as needed. Transfer the browned meat to a plate.
  • Add the onion to the cooking pot. Sauté for about 3 minutes, stirring frequently, until softened. Stir in the beef broth to deglaze the pot, scraping up any brown bits from the bottom of the pot.
  • Stir in the crushed tomatoes, parsley, bay leaves, and browned beef with any accumulated juices. Lock the lid in place. Select High Pressure and 10 minutes cook time.
  • When the cook time ends, let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
  • Add the potatoes, carrots, and celery. Replace the lid and cook on High Pressure for 2 minutes more.
  • When the second cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. Remove and discard the bay leaves.
  • In a small bowl, whisk the flour and cold water until smooth. Add 1 cup hot broth to the flour mixture and stir to combine. Add the slurry to the pot.
  • Select Sauté and bring the sauce to a boil, stirring constantly until it thickens. Stir in the corn and peas. Season with additional salt and pepper to taste.

Nutrition Facts : Calories 702 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 131 milligrams cholesterol, Fat 28 grams fat, Fiber 8 grams fiber, Protein 47 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 604 milligrams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

KELLY'S PRESSURE COOKER BEEF STEW



Kelly's Pressure Cooker Beef Stew image

My mother used to make beef stew in a pressure cooker at least once a week. I crave it all the time and have doctored up the flavor so it's no longer just 'meat and potatoes' tasting.

Provided by Kel Kel

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 55m

Yield 4

Number Of Ingredients 14

2 tablespoons vegetable oil
½ cup all-purpose flour
1 ¼ pounds beef stew meat, cubed
salt and ground black pepper to taste
1 large onion, chopped
2 tablespoons white sugar
2 cups water
2 cubes beef bouillon
2 cloves garlic, minced
1 bay leaf
1 tablespoon dried parsley
1 tablespoon dried basil
4 potatoes, peeled and cut into 2-inch pieces
2 cups peeled baby carrots

Steps:

  • Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste.
  • Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar.
  • Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.
  • Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 65.2 g, Cholesterol 74.9 mg, Fat 15.7 g, Fiber 7.9 g, Protein 33.4 g, SaturatedFat 3.7 g, Sodium 557.3 mg, Sugar 12.7 g

PRESSURE COOKER BEEF AND GUINNESS STEW



Pressure Cooker Beef and Guinness Stew image

This pressure cooker recipe for hearty Guinness and beef stew is inspired by the traditional Irish recipe and includes carrots, garlic, and onions.

Provided by Jessica Harlan

Categories     Dinner     Entree

Time 55m

Yield 8

Number Of Ingredients 12

2 to 3 tablespoons vegetable oil
2 1/2 pounds beef stew meat (cut into 1-inch cubes)
1 medium onion (chopped)
2 cloves garlic (minced)
1 (14.5-ounce) can stout beer (such as Guinness )
1 teaspoon dried thyme
1 bay leaf
4 medium carrots (peeled and sliced on the bias into 1-inch pieces)
8 ounces frozen pearl onions (thawed)
2 tablespoons all-purpose flour
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • In the pressure cooker, heat the vegetable oil over medium-high heat. Working in batches to avoid overcrowding the pan, sear the stew meat on all sides, about 3 to 4 minutes per batch, until browned. Transfer the seared meat to a plate and set aside.
  • Add more oil to the pan if needed and then sauté the chopped onion for 4 to 5 minutes or until it is softened and translucent. Add the garlic and sauté for 30 seconds, stirring constantly.
  • Return the stew meat to the pot. Add the beer, thyme, and bay leaf and stir to combine.
  • Lock the lid onto the pressure cooker and bring it to high pressure over high heat. When high pressure is reached, cook for 20 minutes, then remove the pot from the heat and quick-release the pressure by pressing the valve. Let stand for 5 minutes.
  • Add the carrots and pearl onions and stir to combine. Replace the lid on the pressure cooker, bring to high pressure, and cook 5 minutes. Remove from heat, and quick-release the pressure again. Remove the lid.
  • Find and remove the bay leaf and sprinkle flour over stew, stirring to combine. Simmer over medium-low heat until stew liquid thickens, about 5 minutes. Season to taste with salt and pepper.
  • Serve on buttered egg noodles or mashed potatoes or with crusty bread for dipping.
  • Enjoy.

Nutrition Facts : Calories 382 kcal, Carbohydrate 9 g, Cholesterol 140 mg, Fiber 2 g, Protein 47 g, SaturatedFat 4 g, Sodium 155 mg, Sugar 3 g, Fat 15 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

PRESSURE COOKER BEEF STEW RECIPE - (4/5)



Pressure Cooker Beef Stew Recipe - (4/5) image

Provided by Nanasjoy

Number Of Ingredients 15

2 pounds beef (stew meat, chuck roast, or other cut), cut into 1-inch cubes
3 tablespoons olive oil (extra-virgin, or lard, or vegetable oil)
1/2 cup flour
2 teaspoons salt
1/2 teaspoon pepper
2 cups water with beef base or bullion, or 2 cups beef stock
1/2 teaspoon paprika
1/2 teaspoon dried rosemary
1/2 teaspoon thyme
1 bay leaf
1 cup onions, minced
1 garlic clove, minced or pre-prepared
6 carrots (about 2 cups), cut into 1-inch pieces
4 large potatoes (about 3 cups), cut into 1-inch pieces
1 cup peas, or celery cut into 3/4-inch pieces

Steps:

  • Mix flour, salt and pepper in a large bowl. Add cubed beef and roll until well coated. Add olive oil to pressure cooker. Press "Brown" button on electric pressure cooker. The light will start flashing and display will show "0.0". Leave lid off while browning. Mix the beef with the flour, salt and pepper. Press 'START/STOP' button to begin heating. Indicator light will stop flashing. Add beef and turn every 2 minutes until browned. When beef is browned (do not drain), add beef stock, paprika, rosemary, thyme, bay leaf, onions and garlic. Place lid on cooker and turn counter-clockwise until it locks into place and Locking Pin 'clicks' into place. Turn pressure regulator knob to "Pressure" or "Seal". The set pressure button on control panel on "LOW". Set desired cooking time by pressing the 'LOW' button once for each minute or hold down continuously until desired time is reached. Set to 10 minutes. Press START/STOP button to begin cooking. Indicator light will stop flashing. Cooker will begin to count down (in minutes) and floating valve will rise after appropriate cooking pressure has been reached. When time control reaches zero, cooker will beep 3 times and switch to the WARM setting automatically. Press START/STOP button to make sure unit is completely off. Turn pressure regulator knob to "STEAM" or "VENT" in short bursts and allow pressure to release. Remove lid and add remaining ingredients (carrots, potatoes, peas). Replace and lock lid onto cooker, set to 'Pressure' and cook another 10 minutes on "LOW". After cooker beeps indicating cooking time has been reached, turn off, unplug cooker from outlet. Press START/STOP button to make sure unit is completely off. Turn pressure regulator knob to "STEAM" or "VENT" and allow pressure to release. Enjoy your beef stew!

PRESSURE COOKER BEEF STEW



Pressure Cooker Beef Stew image

Pressure Cooker Beef Stew - a hearty beef stew with potatoes, carrots, green beans, and tomatoes can be on the table in minutes when you use a pressure cooker.

Provided by Lana Stuart

Categories     Soups and Stews

Time 30m

Number Of Ingredients 11

1 1/2 lbs. beef stew meat
3 tblsp. oil
2 large potatoes
4-5 large carrots
1 large onion
1 can green beans with liquid
2 cans diced tomatoes with liquid
Salt
Pepper
2 tblsp. cornstarch
1/3 cup cold water

Steps:

  • Cut the beef stew meat into bite size pieces. Do the same with the potatoes, carrots and onions.
  • Heat the pressure cooker over medium high heat. Add the oil and stew meat. Stir and cook until the meat is well browned all over. Add the potatoes, carrots, onion, beans with their liquid, and tomatoes with their liquid. Add salt and pepper to taste.
  • Place the lid and weight on the pressure cooker according to your manufacturer's instruction. Heat on medium high setting until pressure is achieved (weight begins to rock gently and steadily). Continue cooking for 15 minutes.
  • At the end of the 15 minutes cooking time, reduce the pressure immediately by running cold water on the top of the pressure cooker. When pressure releases, open the top of the cooker and place it back on the stove.
  • Combine the cornstarch and cold water in a small bowl. Bring the stew back up to the boil, add the cornstarch and water and stir until thickened.
  • Serve over rice or noodles.

Nutrition Facts : ServingSize 1, Calories 568 kcal, Carbohydrate 68 g, Protein 40 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 112 mg, Sodium 283 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 11 g

PRESSURE COOKER CURRY BEEF STEW (AN INSTANT POT RECIPE)



Pressure Cooker Curry Beef Stew (An Instant Pot Recipe) image

The easiest and quickest pressure cooker curry beef stew recipe that yields the best results.

Provided by Maggie Zhu

Categories     Main

Time 40m

Number Of Ingredients 16

1 can (14.5 oz / 411g) diced tomatoes
2 tablespoons Shaoxing wine ((or dry sherry))
2 tablespoons light soy sauce ((or soy sauce))
1 tablespoon ginger (, minced)
3 cloves garlic (, minced)
1 bay leaf
2 dried chili peppers
1/2 medium-sized yellow onion (, sliced)
1 lbs (450 g) beef chuck roast (, cut into 1" (2 cm) cubes (*Footnote 1))
2 tablespoons tomato paste
3 tablespoons curry powder ((I used Madras curry powder))
1/4 teaspoon ground black pepper
1 tablespoon sugar
1 1/2 teaspoon fine sea salt
Chopped cilantro or green onion for garnish
1 cup frozen green peas or chopped green beans ((Optional))

Steps:

  • Add all the ingredients listed under "Bottom layer" above into the Instant Pot. Stir to mix well.
  • Spread the onion into a single layer on top of the Bottom layer. Add the beef chunks on top of the onion without overlapping. Smear tomato paste onto the beef as evenly as possible.
  • Sprinkle all the "top layer" ingredients onto the beef as evenly as possible.
  • Seal the Instant Pot. Set on Manual at high pressure for 30 minutes. Use natural release when done. (*Footnote 1)
  • Taste the beef and adjust seasoning by adding more salt if needed. Remove the bay leaves and the chili peppers and discard them. Stir everything to mix well. You can store the beef curry in an airtight container in the fridge for 3 to 4 days, or serve directly. (*Footnote 3)
  • (Optional) To add veggies to your curry, simply microwave some frozen green peas or green beans in microwave and add them into the curry. You can also turn on the saute function of your Instant Pot, add the veggies, and cook until they are done.
  • Serve hot over steamed rice.

Nutrition Facts : ServingSize 4 g, Calories 481 kcal, Carbohydrate 14.9 g, Protein 32.4 g, Fat 32.6 g, SaturatedFat 12.7 g, Cholesterol 117 mg, Sodium 774 mg, Fiber 3.7 g, Sugar 7.6 g

INSTANT POT BEEF STEW



Instant Pot Beef Stew image

Instant Pot Beef Stew (Homemade Pressure Cooker) makes for a super comforting dish on a cold winter day. This warm and hearty one-pot meal is full of tender meat with carrots, potatoes, sweet potatoes and celery.

Provided by Kelly

Categories     Main Course

Time 43m

Number Of Ingredients 24

1 1/2 - 2 pounds beef chuck roast (, trimmed and cut into 1 - 2 inch chunks (OR beef stew meat if you can't find chuck roast))
1 -2 teaspoons sea salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
2 1/2 teaspoon Italian seasoning (, divided)
1/3 cup flour (, use gluten free as needed or 2 tablespoons almond flour for keto)
cooking oil
1 medium onion (, cut into large chunks)
3-4 cloves garlic (, minced)
6 Tablespoons tomato paste
2 Tablespoons balsamic vinegar or red wine
4 medium Yukon potatoes (, peeled and chopped into 1 inch chunks (sub with turnips (or large cauliflower florets for low carb / keto))
1 large sweet potato (peeled and chopped into 1 inch chunks (sub with pumpkin for low carb / keto))
3 medium carrots (, peeled and cut into thick slices (leave out for low carb / keto))
2 ribs celery (chopped)
1-2 teaspoons Worcestershire sauce
1 bay leaf
4-5 cups beef broth (, homemade or low sodium)
water as needed to cover the vegetables
1-2 Tablespoons fresh chopped parsley (for garnish)
1/2 star anise (, optional but adds SO much depth and flavor)
salt and pepper to taste
Make a slurry with 2 tablespoons cornstarch or flour
Instant Pot (, I have the 6 Quart DUO PLUS)

Steps:

  • In a large zip-top bag, combine flour, salt, pepper, onion powder, and 1/2 teaspoon Italian seasoning. Add meat and shake until well coated.
  • Browning the meat: (feel free to skip to step 5 and add all the ingredients together instead). Set the Instant Pot to SAUTE, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot - you may have to work in batches). Transfer browned meat onto a large plate.
  • Place the pot back in the pressure cooker and add onions and garlic and sauté for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pot, about 1 minute.
  • Add the beef back into the pot along with potatoes, sweet potato, carrots, celery, Worcestershire sauce, the remaining 2 teaspoons Italian seasoning, bay leaf, beef broth and (star anise if using). Stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
  • Cover and seal the lid and set to 20 minutes with High Pressure on Manual mode. Allow the pressure cooker to release naturally for at least 15 minutes. Adjust seasonings with salt and pepper if necessary (discard bay leaf and star anise if used). Serve hot with fresh parsley.

Nutrition Facts : ServingSize 1 serving, Calories 175 kcal, Carbohydrate 22 g, Protein 4 g, Fiber 4 g, Sugar 3 g

GRANDPA CLARENCE'S HAWAIIAN BEEF STEW



Grandpa Clarence's Hawaiian Beef Stew image

My Hawaiian Grandpa's famous Hawaiian Beef Stew. A tangy & rich tomato gravy simmers with onions, carrots, potatoes, & beef until perfectly fall-apart tender. Serve it Hawaiian-style, over rice, for the best comfort food dinner! Slow cooker & Instant Pot directions provided in the Recipe Notes, below.

Provided by Jess Larson

Categories     Soup

Time 3h30m

Number Of Ingredients 15

3 tablespoons olive oil
½ cup all-purpose flour, divided
2 pounds beef chuck, trimmed & cubed into 1-inch pieces
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 stalks celery, finely sliced
4 medium carrots, peeled as desired & cut into 1-inch pieces
3 medium yellow onions, peeled & cut into 1-inch pieces
3 medium Yukon Gold potatoes, peeled & cut into 1-inch cubes
2 tablespoons tomato paste
1 (one) 8-ounce can tomato sauce
½ cup shoyu (or low-sodium soy sauce)
½ cup Worcestershire sauce
4 cups low-sodium beef stock, divided
for serving, as desired: rice

Steps:

  • Once the beef is browned, add the remaining ingredients into the pot: celery, carrots, onions, potatoes, tomato paste, tomato sauce, shoyu, Worcestershire, & 3 ½ cups of the beef stock. Stir to combine.

Nutrition Facts : Calories 445 calories, Sugar 9.9 g, Sodium 1888.3 mg, Fat 15.2 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 40.2 g, Fiber 4.9 g, Protein 37.8 g, Cholesterol 89.4 mg

BEEF STEW - PRESSURE COOKER



Beef Stew - Pressure Cooker image

Make and share this Beef Stew - Pressure Cooker recipe from Food.com.

Provided by janetm

Categories     Stew

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 16

1 medium onion, sliced
1 1/2 lbs stew meat
4 large potatoes, pared and cut up
1 lb carrot, pared and sliced
1/8 cup Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon paprika
ground black pepper
1 1/2 teaspoons flour
6 ounces condensed beef broth
6 ounces tomato soup
3 stalks celery, sliced
1 teaspoon Kitchen Bouquet
1 bay leaf
1 garlic clove, pressed
1 (8 ounce) can sliced mushrooms

Steps:

  • Cut stew meat into smaller pieces if desired.
  • Place in pressure cooker.
  • Sprinkle with Worcestershire sauce, Kitchen bouquet, and paprika.
  • Sprinkle with flour.
  • Layer potatoes, then carrots, then celery, then mushrooms on top.
  • Add pressed garlic and bay leaf.
  • Pour tomato soup and beef broth over all.
  • Sprinkle with salt and pepper.
  • Cook on high pressure for 20 minutes.

Nutrition Facts : Calories 416.5, Fat 16.9, SaturatedFat 6.8, Cholesterol 57, Sodium 527.3, Carbohydrate 45, Fiber 6.7, Sugar 7.5, Protein 22.2

LOCAL-STYLE PRESSURE COOKER BEEF STEW



Local-Style Pressure Cooker Beef Stew image

Easy ingredients and easy on the budget. Cooking in the pressure cooker also cuts the cooking time. This recipe can also be done on the stovetop - after braising meat, bring meat to boil then simmer for 2-1/2 hours; add vegetables and cook for an additional 30 - 45 minutes or until tender. Instead of throwing individual spices, you can also substitute dried Italian Seasoning for the oregano, thyme, and basil.

Provided by toninalani

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

3 1/2-5 lbs boneless beef chuck roast
1 cup flour
3 -4 tablespoons vegetable oil
2 bay leaves
1/4 teaspoon ground ginger
salt and pepper
1 -2 cup water
1 (6 ounce) can tomato paste
2 large carrots, peeled and chopped to 2-inch pieces
3 celery ribs, cleaned and chopped to 2-inch pieces
1 medium potato, peeled and chopped to 3-inch pieces
1 medium white onion, peeled and chopped to 3-inch pieces
1 medium daikon radish, peeled and chopped to 2-inch pieces (optional)

Steps:

  • Season flour with salt, pepper, and ground ginger in a seperate bowl or zip top bag.
  • Cut boneless chuck into 3" cubes and lightly dust in seasoned flour.
  • In a large skillet with vegetable oil, lightly braise all sides of the the cubed chuck on medium-high heat on the stovetop. Drain on paper towels.
  • Put braised chuck into pressure cooker with one cup of water (or enough to barely cover meat), and bay leaves.
  • Following your pressure cooker's instruction, cook chuck in pressure cooker for 20 - 22 minutes.
  • Stop pressure cooker in a sink of water, release pressure valve and toss in carrots, potatoes, and daikon. Cook for an additional 3 - 5 minutes.
  • Stop the pressure cooker again, and check if vegetables are slightly firm, then add the celery and onions. Cook and additional 2 - 3 minutes.
  • When stew is done and all vegetables have similar texture, add 3/4 can of tomato paste, stir well, and reseason with more tomato paste, salt, and pepper. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 311.1, Fat 10.9, SaturatedFat 1.5, Sodium 392.6, Carbohydrate 48.3, Fiber 5.8, Sugar 9.1, Protein 7

PRESSURE COOKER BEEF STEW



Pressure Cooker Beef Stew image

This beef stew was made for us when we were just infants, my mother used to put it in the blender for us as babies. To this day it reminds me of home. The pressure cooker makes the meat fall apart tender and cooks up in 20 minutes.

Provided by MISSCANADA

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 35m

Yield 8

Number Of Ingredients 9

1 tablespoon vegetable oil
1 small onion, diced
2 pounds cubed beef stew meat
5 carrots, peeled and diced
8 medium baking potatoes, peeled and cubed
2 cubes beef bouillon
2 cups water
2 teaspoons cornstarch
2 teaspoons salt, or to taste

Steps:

  • Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
  • Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
  • Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
  • When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
  • Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.

Nutrition Facts : Calories 486.9 calories, Carbohydrate 42.4 g, Cholesterol 76 mg, Fat 23.8 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 9.2 g, Sodium 900.4 mg, Sugar 4 g

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HOW TO MAKE PRESSURE COOKER BEEF STEW | STEW RECIPE ...
Get the 5-star recipe @ http://allrecipes.com/recipe/pressure-cooker-beef-stew/detail.aspxIn this video, you'll see how using a pressure cooker for this stew...
From youtube.com


PRESSURE COOKER LOCAL ISLAND STYLE BEEF STEW - YOUTUBE
About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators ...
From youtube.com


LOCAL STYLE PRESSURE COOKER BEEF STEW RECIPES
2014-07-26 · Anyhow, if you search online for “Hawaiian Beef Stew” or “Local style Beef Stew” recipes, you’ll find a myriad of variations, especially when it comes to cooking steps, and the type of canned tomato product to use. Some use tomato paste, some don’t. Some use stewed tomatoes, while some use tomato sauce as one or the other, but not both. Also, some dredge the beef stew ...
From tfrecipes.com


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