Old-Fashioned Beef Stew

Recipe by Galley Wench
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

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!