By MizzNezz on September 04, 2002
"If you don't have a pressure cooker, this works fine in a dutch oven. Increase the beef broth to 3 cups and cook for 2 hours."
Serving Size: 1 (388 g)
Servings Per Recipe: 4
"I had a sudden craving for beef stew and found you pressure cooker recipe. I had all the ingredients on hand but left out the brown sugar and used less potato and more onion and carrots. I loved the bit of mustard flavor. The balsamic vinegar and tomato paste added just the right amount of sweetness to balance the canned tomato and beef flavors. I'm slow and it took 30 mins. prep time but then it only takes 12 mins. to cook! Thank you MizzNezz for another wonderful recipe."
"This was my second dinner from my pressure cooker and it was SOOOO goooddd!!!! Easy and quick and all in one pot. I was starving after work and this took less than 30 minutes from start to finish and it was delicious! Definitely will make again! Hubby likes it a lot too!!! This would go great on a bed of rice. If you don't like it too sweet next time just back off on the brown sugar a bit. I liked it just the way it was written. Thank you!!!"
"This will be my new official beef stew recipe."
"I doubled the recipe, but cut back on the amount of potatoes so it would all fit in my electric pressure cooker. Fantastic!!!!! Hubby was amazed. The sauce/broth came out thick, brown and delicious.
I used 1 inch thick sirloin tip steaks, tenderized first with a Jaccard Tenderizer, then cut into 1 inch cubes. I left made the veggie pieces bite size instead of a small chop, and they were cooked to perfection.
Really, the wow of this dish is the many layers of flavor that come out of one pot. Don't skip the balsamic and the tomatoes...it's divine with this, far better than beef stews I have made without it."
"All I can say is yum! I followed the recipe exactly and it turned great. My husband is a REALLY picky eater and he came back for seconds."
"From: Debbie I followed the recipe as instructed and it turned out perfect and delicious! This one's a keeper!"
doubled everything glad I did
everyone wanted seconds"
"I just made this 60 minutes ago. Awesome. The beef was so tender. Very tasty recipe."
"I thought it was very easy to make. I have an electric pressure cooker from qvc and I use the time that my cooker recommends which came out good. first time using balsamic vinegar; it was a unusal taste tangy but good. I also scale the recipe to make leftovers. great and quick comfort food. do you have any other recipes for a electric pressure cooker I greatly apreciated it."
"Very Tasty, but meat was still tough. Just bought the pressure cooker and it's electric so just press the casserole button, was watery still after 35 mins so pressed the meat button to cook for another 15 mins. Thickened up but meat was still tough. Maybe just me getting used to cooker?"
"Terrible. I used only 1/2 the amount of vinegar,thyme and bay leaf. The flavors were so strong and sour. I won't be making this again."
"I'm going to save the rating until next time I try this since I didn't quite follow the recipe. Doubled the recipe but had no tomatoes so increased the tomato paste to one can and the tomato flavor was a bit too strong though it really turned out pretty good. Don't have dried mustard and meant to include regular mustard but forgot. Used apple cider vinegar (without doubling) instead of balsamic vinegar...not sure what difference that makes. Used quite a bit more carrots. Cooked 25 min. So my only complaint was the strength of the tomato flavor (my fault)."
"WOW! I made a double portion of this recipe using deer stew meat last night and my husband and I both LOVED this! You couldn't even tell it was deer meat. I used Red Cooking Wine instead of the Balsamic Vinegar, kept the brown sugar at 1 Tblsp., omitted the Tomato Paste and pressure cooked on high for 25 minutes since I doubled the recipe. We really liked the rich, full flavor. My husband couldn't stop talking about how good it was! I will definitely be making this again and again! Thanks so much for sharing!"
"My husband and I both liked this stew. I cooked for 15 minutes. The beef was tender and the stew was delicious. Husband liked it on toast. I didn't use the tomato paste."
"Maybe it's just my particular cooker, but I found the beef needed about twice as long as recommended before it was good and tender, consequently the veggies were pretty overdone. Next time I'll cut out the sugar, since I found it to be pretty sweet already from the veg. I'll also omit at least half of the tomato, as I like my stew to taste "brown" and not "red"."
"Great Recipe! It was the nutritional info that origianlly got my attention--check out the low fat %, high potassium, protein, fiber, vitamins A, C, B, magnesium, and iron contents. WOW! Have made it twice and tried several subtsitutions: red wine vinegar (when I had no balsamic); ommited salt and used low sodium broth (also tried chicken instead of beef--yum!). Last night I made it in the dutch oven and had two extra cups of sumptious "gravy" left over which I might use to top mashed potatoes, stuffed peppers, or a meatloaf. The flavor of this stew is outstanding and the beef is oh-so tender. Thanks MizzNezz for another HEALTHY delicious masterpiece!"
"This was very very good. My DH absolutely loved it! I doubled the portion, and had to pressure cook it longer then suggested - about 30 mins. For some reason, my stew burnt - I was able to rescue it though. This was probably due to my technique and the pressure cooker - not the recipe. Overall, very tasty - great balance of flavors. Will definitely make again! Thank you for the recipe!"