PC #7 Beef Soup, #20

Pressure Cooker Beef Stew

It's been over a year and I am still loving my Pressure Cooker! I mainly use it for beef recipes it seems. I had a taste for Beef Soup/Stew so thought I would give it a shot in the Pressure Cooker. It tasted as good if not better than when I do it in the crock pot and it was much faster.

Brown the meat and then toss in veg and stock:

Cook for 15 minutes on High. While this cooks I made pasta to go with it. 

INGREDIENTSNutrition

SERVINGS 4UNITS US

• 1tablespoon canola oil
• 1 1⁄2lbs rump roast
• 2garlic cloves, chopped
• 1large onion, cut up
• 4carrots, peeled and cut into chunks
• 4celery ribs, peeled and cut into chunks
• 4potatoes, cut into chunks
• salt & pepper (to taste)
• 1 -2teaspoon dried parsley
• 1 1⁄2-2cups water
• 1 -2beef bouillon cube (optional)

DIRECTIONS

1. Cut the roast into chunks, about 1 inch (or larger if that is your preference). Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear - this gives the stew such yummy flavor.
2. Stir the meat, letting it brown on all sides. Add the chopped garlic, stir for 1 minute, then add the onions, carrots, celery, potatoes, salt, pepper, parsley, water and optional beef bouillon(the bouillon gives a stronger flavor - you can also wait to see how it comes out, and if you feel that it's not flavorful enough, you can add the beef bouillon and boil the stew for a minute or so).
3. Lock the pressure cooker lid in place and bring to high pressure over high heat.
4. Cook 15 minutes.
5. Cool pot immediately and serve. ENJOY!
6. Optional ingredients - you can add some chopped tomatoes if you'd like before cooking, or after bringing it to pressure, you can throw in some canned mushrooms or frozen peas and heat thoroughly.