Ingredients
- 1 lb chuck roast, cubed
- 1 Tbsps flour with salt, pepper, paprika and garlic powder to taste
- 2 cloves garlic, minced
- Onions, diced, 1 cup
- 3 Carrots, sliced
- 3 potatoes, peeled and diced
- 3 ribs celery, sliced
- 1 cup frozen peas
Preparation
Step 1
Toss the cubed chuck in 2 Tbsps flour and refrigerate, uncovered, until needed.
Set pressure cooker to BROWNING and let heat. Brown some of the fat and gristle from the chuck roast. Then add some vegetable oil (or olive oil or bacon fat) and add the floured beef in TWO BATCHES. Don't turn the beef for a while; let sear well; the caramelized beef is what adds so much yummy flavor to the stew.
Change pressure cooker over to SAUTE. Add 2 cloves chopped garlic (or jarred garlic, if preferred) and cook, stirring, for a minute or two. Add the onions and cook, stirring, for several minutes. Let the onions brown just a tinge for flavor.
Add the potatoes, carrots and celery. Add a good dash of Worcestershire sauce, to taste. Add 2 to 2 1/2 cups beef broth (preferably low sodium.)(Do not over-fill cooker!)
Put cover in place and LOCK. Set cooker to HIGH pressure and set timer for 20 minutes. Cook.
Let pressure come down naturally when time is up. Open top and add 1 cup frozen peas. Stir. Replace cover and let peas cook in the hot stew for 10 minutes. Serve.