- 4
- 15 mins
- 30 mins
Ingredients
- 1 1/2 lbs. beef stew meat
- 3 tblsp. oil
- 2 large potatoes
- 4-5 large carrots
- 1 large onion
- 1 can green beans with liquid
- 2 cans diced tomatoes with liquid
- Salt
- Pepper
- 2 tblsp. cornstarch
- 1/3 cup cold water
Preparation
Step 1
Heat the pressure cooker over medium high heat. Add the oil and stew meat. Stir and cook until the meat is well browned all over.
Add the potatoes, carrots, onion, and beans with their liquid.
Add the tomatoes with their liquid. Add salt and pepper to taste. I use at least a teaspoon of salt in this recipe. That’s a lot of stew to season, you know!
Close the lid and place the weight (regulator) on the pressure cooker according to your manufacturer’s instructions. Heat on medium high setting until pressure is achieved (weight begins to rock back and forth). Continue cooking for 15 minutes. Keep the heat regulated so that the weight rocks gently and steadily throughout cooking.
At the end of the 15 minutes cooking time, reduce the pressure immediately by running cold water on the top of the pressure cooker. Do not remove the weight until the cooker has completely vented. When the pressure releases, open the cooker and place it back on the stove.
Combine the cornstarch and cold water in a small bowl. Bring the stew back up to the boil, add the cornstarch and water and stir until thickened.
Serve over rice or noodles. I like to stir a teaspoon of prepared horseradish into my serving.