Quick Beef Stew *(GOOD)*

By carvalhohm

Ingredients

• 2 tablespoons vegetable oil
• 2 1/2 pounds boneless beef chuck roast or steak, cut into 1-inch cubes
• 2 teaspoons salt
• 1 teaspoon black pepper
• 6 potatoes (about 2 pounds), peeled and cut into quarters
• 6 carrots, cut into 1-inch chunks
• 2 onions, cut into wedges
• 1 3/4 cups beef broth
• 1 1/2 cups water, divided
• 1/4 cup all-purpose flour
• 1/2 teaspoon browning and seasoning sauce

Preparation

Step 1

In a 6-quart pressure cooker, heat oil over high heat. Add beef, salt, and pepper, and brown, uncovered, 8 to 10 minutes. Remove pressure cooker from heat. Add potatoes, carrots, onions, broth, and 1 cup water. Lock lid in place and bring to full pressure over high heat. When pressure regulator begins to rock, reduce heat to medium and cook 8 minutes. Remove from heat and allow pressure to drop slowly until steam no longer escapes from vent pipe and pressure is completely reduced.

In a small bowl, combine remaining water, the flour, and browning and seasoning sauce.

Remove lid from pressure cooker and stir flour mixture into stew, cooking over medium heat, uncovered, 8 to 10 minutes, or until thickened.