Beef Stew
Serve our hearty Pressure-Cooked Beef Stew. Our Pressure-Cooked Beef Stew tastes great when served with a warm slice of bread and fresh side salad.
Serve our hearty Pressure-Cooked Beef Stew. Our Pressure-Cooked Beef Stew tastes great when served with a warm slice of bread and fresh side salad.
- 1/3 cup flour
- 1 cup frozen peas
- 2 tbsp oil
- 6 cloves garlic (minced)
- 2 lb boneless beef chuck roast (cut into 1-inch piece)
- 2 tbsp lea & perrins worcestershire sauce
- 1/2 cup water (divided)
- 1 lb carrots (peeled, cut into 1-inch-thick slices)
- 14 ounces frozen pearl onions (1 pkg)
- 12 ounces heinz homestyle savory beef gravy (1 jar)
- 1 tbsp fresh thyme (chopped)
- Carbohydrate 9.35715 g
- Cholesterol 0 mg
- Fat 13.5670000273894 g
- Fiber 0.75375 g
- Protein 0.87435 g
- Saturated Fat 1.75903500354637 g
- Serving Size 1 1 serving (307g)
- Sodium 59.74 mg
- Sugar 8.6034 g
- Trans Fat 0.668970001314416 g
- Calories 160 calories
Step-by-step
- HEAT oil in electric pressure cooker using the Sauté function. Add meat, in batches; cook 6 to 8 min. or until evenly browned, stirring occasionally. Spoon meat into bowl; set aside.
- ADD garlic to cooker; cook and stir 30 sec. Add Worcestershire sauce and 3 Tbsp water; stir to scrape browned bits from bottom of cooker. Return meat to cooker along with the carrots, onions, gravy and thyme; stir. Close and lock lid.
- COOK on HIGH 24 min. using Pressure Cooker function. Use Quick Release method to carefully vent steam before opening lid.
- MIX flour and remaining water until blended. Add to stew; whisk until blended. Stir in peas; cover with lid. Let stand 5 min.
- Garnish with sprigs of additional fresh thyme before serving.
Swapping water for low-sodium beef broth fundamentally alters the depth of this stew, preventing the gravy from tasting overly diluted when combined with the frozen pearl onions. Operating an electric pressure cooker requires strict adherence to capacity limits, meaning cooks attempting to double this yield must use a 10-quart vessel or run two separate batches.
- Brown the boneless chuck roast in two separate batches to avoid overcrowding the pot, ensuring the meat develops a deep caramelized crust rather than steaming in its own juices.
- Scrape the bottom of the cooker thoroughly after adding the Worcestershire sauce to dissolve all fond, which prevents the digital pressure sensor from triggering a burn warning.
- Whisk the flour and water slurry thoroughly before incorporating it into the hot liquid to prevent lumps from forming during the final five-minute thickening window.
- Release the pressure carefully using the quick-release valve after exactly 24 minutes of high-pressure cooking to stop the carrots from turning to mush.
Halving this recipe is straightforward, but reducing the cooking liquid below the minimum manufacturer threshold for pressure cookers risks dry-burn errors. Proper execution depends entirely on managing moisture levels and respecting the mechanical limits of sealed cooking vessels.
