Quick Beef Stew
- SERVES
- 4
- COOK TIME
- 25 Min
You'll have no beef with this one, 'cause all the pressure is in the pot (and not on you)! Try our recipe for Quick Beef Stew for a fast and hearty helping of down-home, good flavor.
What You'll Need
- 2 tablespoons vegetable oil
- 2 1/2 pounds boneless beef chuck roast or steak, cut into 1-inch cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 6 potatoes (about 2 pounds), peeled and cut into quarters
- 6 carrots, cut into 1-inch chunks
- 2 onions, cut into wedges
- 1 3/4 cup beef broth
- 1 1/2 cup water, divided
- 1/4 cup all-purpose flour
- 1/2 teaspoon browning and seasoning sauce
What to Do
-
In a 6-quart pressure cooker, heat oil over high heat. Add beef, salt, and pepper, and brown, uncovered, 8 to 10 minutes. Remove pressure cooker from heat. Add potatoes, carrots, onions, broth, and 1 cup water. Lock lid in place and bring to full pressure over high heat. When pressure regulator begins to rock, reduce heat to medium and cook 8 minutes. Remove from heat and allow pressure to drop slowly until steam no longer escapes from vent pipe and pressure is completely reduced.
-
In a small bowl, combine remaining water, the flour, and browning and seasoning sauce.
-
Remove lid from pressure cooker and stir flour mixture into stew, cooking over medium heat, uncovered, 8 to 10 minutes, or until thickened.
Notes
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Member 8792162
Jun 19, 2014
Made this yesterday. Delicious! I added about two stalks of celery cut in chunks. Used chicken stock because I was out of beef broth. Added a bay leaf and a sprinkle of garlic. Removed one tablespoon of water and replaced it withred wine vinegar. I used yukon gold potatoes and left the peels on. I will make this again!
ksjoscelyn 0613203
Feb 15, 2014
This may sound *silly* but I'm afraid to use a pressure cooker. Will attempt to makein crock pot. THANK YOU. K.
garjudgol 2796179
Jan 05, 2014
This is a really good recipe,but I used corn starch instead of the flour.Corn starch is smoother than flour and is less likely to clump.I also recomend it for thickening gravey.
edbo11
Jan 03, 2014
I use the old rocker type pressure cooker. It's super to use when you are short on time.
liliodine3 6306398
May 25, 2013
When my grandmother was a young cook there was no such thing as browning and seasoning sauce. To darken gravies and sauces she would use soy sauce. She was a resourceful cook and baker.
JanetaCrane 195489 8
May 05, 2013
Most pressure cookers now have a "gauge" that you put on top and, when the food inside is "up to temperature" the gauge on top starts to "jiggle" - that is when you start your time. No need to worry about pressure pounds! And yes, you can use a crockpot for this recipe - turns out really great, too!
Bby
Jun 03, 2013
I want to use a crockpot, what is the setting and for how long must I cook it for?
stumbleonthetruth 7123138
Apr 30, 2013
FANTASTIC! Pressure cookers seem to be old school now, but I remember Mom using them when I was young, well,----OK, a long time ago. Anyway, they cook so fast, and flavors seem to mix so well. Can't wait to try this, sounds YUMMY!
eafetter 8975173
Apr 30, 2013
How many pounds pressure? My pressure cooker can se set at 5, 10 or 15 pounds. So I need to know how many pounds to use.
eafetter 8975173
May 02, 2013
Looks like no one has any idea how many lbs. of pressure is needed. Not good! How can you expect people to make it if you don't give them the proper info?
ljc1224 7216868
May 25, 2013
Generally for beef you want to use 15 lbs. The 10 lb. setting works for chicken, or if you add veggies after your beef cooks.
Slovak
Jul 26, 2014
ljc1224....If you're using a pressure CANNER you will have a pressure gauge on top; if you use a pressure cooker (4 or 6 qt as specifically mentioned), you adjust the rocking of the pressure regulator and cook for time specified. If you folks don't know how to use equipment suggested, keep your comments to yourselves. You end up looking like fools with your criticisms!!
Slovak
Jul 26, 2014
I am so sorry, ljc1224...I meant to address my "smart aleck" comment to eafetter's 2nd comment.
barbaramarsh 51737 46
Apr 30, 2013
I think I love it. Will try it soon and hope it stays in my recipe box for good.!!!
davessmith1 786140 5
Apr 30, 2013
Sure can 4 to 6 hour on low and I would add the carrots and potatoes in at the last 1 hour
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