Prep 15 mins
Cook 14 mins
A great tasting beef stew in minutes rather than hours. I wanted beef stew one night for dinner but didn't have time to do it in my slow cooker, so I modified the recipe for my pressure cooker and it was ready in 30 minutes and turned out better than in the slow cooker..
- 453.59 g stewing beef, cut in 1-inch cubes
- 118.29 ml flour
- 2.46 ml salt
- 2.46 ml pepper
- 4.92 ml onion powder
- 4.92 ml garlic powder
- 396.89 g can beef broth
- 4.92 ml Worcestershire sauce
- 9.85 ml Accent seasoning
- 118.29 ml baby carrots
- 3 large potatoes, cut in 1 1/2 inch pieces
- 2 medium onions, quartered lengthwise
- 3 stalk celery, cut in 1-inch pieces
- 59.16 ml extra virgin olive oil, Divided
- 4.92 ml Kitchen Bouquet
- Mix flour, salt, pepper, onion, and garlic powder in a gallon plastic bag; add beef and toss to coat evenly.
- Over medium high heat, add 2 tablespoons of olive oil and beef and saute until beef is well browned.
- Add 2 additional tablespoons of olive oil and 2 tablespoons of the flour mixture and mix to make a rue.
- Add beef broth, Worcestershire sauce, Kitchen Bouquet and mix thoroughly making sure there are no lumps.
- Add carrots, celery, onions and potatoes to pot, sprinkle Accent over veggies evenly.
- Close lid on pressure cooker and cook on high pressure for 14 minutes.
- Quick release steam, remove cover and check gravy for desired thickness. If necessary stir in a little more flour mixed with hot water to thicken as desired.
Followed recipe exactly. Burned and scorched. Obviously not enough liquid. Hopefully I can save my pressure cooker. This was my first pressure cooker attempt and may be my last.