Cooking this beef stew in the pressure cooker makes the meat fall-apart tender in just 20 minutes. Serve with bread and a salad.
Made this today and wasn't disappointed. Used last of vegetables in fridge before shopping day. Dredged meat in flour with onion and garlic powder before browning. Used carrots celery mushroom zucchini and onion in with meat added bay leaves tomato paste holbrooks sauce with vegetable stock I had to use up. whilst still hot added bag of spinach near use by date. Served with smashed potato steamed broccoli and green beans. Now new family favoutite - 07 May 2017
I used this recipe as the basis but I changed/added several things. I dredged the meat in seasoned flour before browning and I used beef broth insead of bouillon. I also added 3 whole cloves of garlic, fresh ground pepper and salt to taste, and 2 teaspoons of Worcheshire. I cooked all this for 10 minutes, cooled it down and added the potatoes and some green peas. I then cooked it for another 10 minutes. I think I cooked it too high toward the end because it began to burn slightly, but it did not affect the taste. It was delicious and fast. - 07 Oct 2006 (Review from Allrecipes USA and Canada)
Cooking with a pressure cooker is a lost art. I never see anyone using one anymore - it's a shame. People don't know what they are missing out on! The ultimate fast food when rich, hearty beef stew takes only 30 minutes from beginning to end! I use a similar basic recipe such as this, but add a TBS of tomato paste to the beef broth base. I don't use bouillian because of the salt factor. I don't bother to parboil potatoes and add the carrots and taters at the last 5 minutes of cooking. Comes out perfect every time. If you par boil the potatoes it removes the "stick to your ribs" factor that's so devine about stew! Try the School Lunchroom Rolls recipe on this website with this stew. VERY nice together and oh, such sweet memories! - 03 Aug 2007 (Review from Allrecipes USA and Canada)