Old-Fashioned Beef Stew
photo by WiGal
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 29.58-44.37 ml vegetable oil
- 680.38 g beef, cut into 1 inch pieces well trimmed
- 29.58 ml flour
- 2.46 ml salt
- fresh ground pepper
- 2 garlic cloves, crushed
- 1 large onion, cut into wedges
- 44.37 ml tomato paste
- 78.78 ml dry red wine (optional)
- 473.18 ml beef or 473.18 ml vegetable broth
- 14.79 ml Worcestershire sauce
- 2 large bay leaves
- 4.92 ml dried thyme leaves (to taste)
- 5 large potatoes, peeled and cut into 1 1/2 inch chunks
- 4 large carrots, peeled and cut into 2 inch chunks
- 2 stalk celery, sliced
directions
- To flour mix in salt and pepper.
- Dredge beef cubes in flour mixture.
- In large pan add oil and brown beef.
- Remove beef to pressure cooker (or crock pot).
- Add additional oil if required and saute onions for 1 minute.
- Stir in tomato paste and broth to deglaze pan.
- Add the wine (if using) and cook another 30 seconds.
- Add Worcestershire sauce, bay leaves and pour over beef.
-
Pressure Cooker:
- Lock the lid in place. Over high heat, bring to high pressure.
- Reduce heat just enough to maintain high pressure and cook for 30 minutes.
- Allow the pressure to come down naturally (about 15 minutes).
- Remove the lid and test beef, if not sufficiently tender, return to high pressure for an additional 5 minutes. Again, let the pressure come down naturally.
- Stir in garlic, thyme, potatoes, celery and place carrots on the top.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 5 minutes.
- Quick-release the pressure.
- If vegetables are not sufficiently tender, set the lid in place and allow them to steam in the residual heat, another minute or two.
- If you would like a thicker gravy, mash a few pieces of potato against the side of the cooker and stir into the stew.
-
Crock pot:
- Place beef, liquids and remaining ingredients in the crock pot.
- Cover and cook on low 12 hours or on high 5 to 6 hours or until tender.
- Serve with fresh biscuits!
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Reviews
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"