Pressure Cooker beef stew

By jlwoodruff

Ingredients

• 2 Tbs. vegetable oil, plus more as needed
• 2 1/2 pounds beef chuck roast, cut into 1/4 inch pieces
• 1/2 tsp. salt, plus more to taste
• 1/4 tsp. pepper, plus more to taste
• 1 large onion, chopped
• 2 garlic cloves, finely chopped
• 2 cups beef stock
• 1 Tbs. tomato paste
• 1/2 tsp. dried thyme
• 1 bay leaf
• 4 medium carrots, cut into 1 inch length
• 4 medium or 1lb. of red-skinned potatoes, cut into 1 inch pieces
• 3 Tbs. unsalted butter, at room temperature
• 3 Tbs. all-purpose flour

Details

Servings 6

Preparation

Step 1

1. In a 5-7 quart pressure cooker, heat 1 Tbs. of the oil over medium-high heat. In batches, adding more oil as needed, add the beef and cook, turning occasionally, until browned, about 4 minutes. Transfer beef to a plate. Season the beef with the salt and pepper and set aside. Pour off the fat in the cooker.

2. Add the remaining 1 Tbs. oil to the cooker and heat over medium heat. Add the onion and garlic. Cook, stirring occasionally, until the onion begins to soften, about 2 minutes. Stir in the stock, tomato paste, thyme, and bay leaf. Return the beef and any juices on the plate to the cooker.

3. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 20 minutes. Remove from heat and quick release the pressure. Open the lid and let the stew stand for 5 minutes.

4. Skim off any fat from the liquid. Add the carrots and potatoes. Replace the lid and bring the stew back to high pressure over high heat. Cook for 5 minutes. Remove from the heat, quick release the pressure, and remove lid. Using a slotted spoon, remove the meat and vegetables to a deep serving bowl and cover with foil to keep warm.

5. Bring the cooking liquid, uncovered to a boil over medium-high heat. In a medium bowl, combine the butter and flour together until smooth. Gradually whisk about 1 cup of the cooking liquid to the flour mixture to make a thin paste. Briskly whisk the paste into the boiling liquid. Cook, stirring occasionally, until the sauce is thickened, about 5 minutes. Season with additional salt and pepper if needed. Pour the sauce over the meat and vegetables, stir gently, and serve.