Name: Pressure Cooker Beef and Vegetable Stew Recipe
Prep time: 5 min
Cook time: 110 min
Total time: 115 min
Yield: 6
Ingredients: 3 cups (720ml) homemade or store-bought low-sodium chicken stock; 4 packets powdered unflavored gelatin (1 ounce; 30g); 3 tablespoons tomato paste (2.5 ounces; 75g); 1 tablespoon (15ml) soy sauce; 3 oil- or salt-packed anchovy fillets, rinsed (or 1 tablespoon/15ml Asian fish sauce); 1 tablespoon (15ml) Worcestershire sauce; 2 tablespoons (30ml) vegetable oil; 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks; Kosher salt and freshly ground black pepper; 10 ounces (280g) white button mushrooms, quartered; 4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-size pieces; 8 ounces (225g) frozen or fresh pearl onions (thawed if frozen, peeled if fresh); 1 large yellow onion (10 ounces; 275g), unpeeled, split in half; 2 small ribs celery (3 ounces; 85g); 3 medium cloves garlic, unpeeled; 1 cup sherry, dry vermouth, or red wine (8 ounces; 235ml); 2 tablespoons flour (about 3/4 ounce; 20g); 2 bay leaves; 4 sprigs thyme; 1 pound (450g) Yukon Gold potatoes, peeled and cubed; 4 ounces (100g) frozen peas

Ingredients

(Servings: 6)

3 cups (720ml) homemade or store-bought low-sodium chicken stock

4 packets powdered unflavored gelatin (1 ounce; 30g)

3 tablespoons tomato paste (2.5 ounces; 75g)

1 tablespoon (15ml) soy sauce

3 oil- or salt-packed anchovy fillets, rinsed (or 1 tablespoon/15ml Asian fish sauce)

1 tablespoon (15ml) Worcestershire sauce

2 tablespoons (30ml) vegetable oil

3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks

Kosher salt and freshly ground black pepper

10 ounces (280g) white button mushrooms, quartered

4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-size pieces

8 ounces (225g) frozen or fresh pearl onions (thawed if frozen, peeled if fresh)

1 large yellow onion (10 ounces; 275g), unpeeled, split in half

2 small ribs celery (3 ounces; 85g)

3 medium cloves garlic, unpeeled

1 cup sherry, dry vermouth, or red wine (8 ounces; 235ml)

2 tablespoons flour (about 3/4 ounce; 20g)

2 bay leaves

4 sprigs thyme

1 pound (450g) Yukon Gold potatoes, peeled and cubed

4 ounces (100g) frozen peas

Pressure Cooker Beef and Vegetable Stew Recipe

Ingredients

Steps

Nutrition Facts

Comments

Pressure Cooker Beef and Vegetable Stew Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts