Pressure cooker beef casserole

    Pressure cooker beef casserole

    (14)
    40min


    11 people made this

    This quick and easy beef stew recipe came from my grandmother.

    Ingredients
    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 kg chuck or skirt steak, cubed
    • 5 cups water
    • 1 cup white vinegar
    • 1 beef stock cube
    • 2 bay leaves
    • salt and pepper to taste
    • 1/2 cup water
    • 2 tablespoons plain flour

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. heat the oil in a pressure cooker over medium-high heat. Add the meat; cook, turning occasionally, until the outside is browned. Pour in the water, vinegar and stock cube. Add the bay leaves and season with salt and pepper to taste.
    2. Close the lid on the pressure cooker and bring to full pressure. Adjust the heat as needed. Once the pot comes to full pressure, cook for 15 minutes. Remove from the heat and release the pressure according to the manufacturer's instructions.
    3. While the pressure is releasing, mix together the flour and 1/2 cup of water in a cup. Pour this into the pressure cooker, and cook over medium-high heat, stirring frequently, until thickened.

    Variation

    You can also cook this in a pot; simmering it for about 1 1/2 hours, or until the meat can be easily cut with a fork.

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    Reviews and Ratings
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    (14)

    Reviews in English (14)

    by
    28

    "Kitchen Bouquet" makes a good Browning & Seasoning Sauce. http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/pages/kitchenbouquet!opendocument Follow that link for more details. Only use small quantities since it's highly concentrated.  -  04 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    21

    Sorry, but what do you mean by 'browning sauce'? Thanks  -  08 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    19

    I made the recipe per instructions. Found it was lacking........so I went ahead and fixed the flavor. I added a bunch of crushed gingersnaps and about a 1/4 cup of brown sugar. Carefully blended in and it made a nice gravy. Finished it up with a T. of butter to bend flavors. Much better. Next time I think I will use red wine vinegar for a better flavor right off. Served it with german noodles and green peas.  -  09 Oct 2011  (Review from Allrecipes USA and Canada)

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