Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Pressure Cooker Beef Stew

Servings: 6 to 8 serving

servings

30 mins

active time

1 hour

total time

Ingredients

11/2 pounds sirloin tip (cut into 1 1/2-inch cubes)

1/4 cup flour

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons oil

2 cups beef broth (hot)

1 tablespoon Worcestershire sauce

1 teaspoon dried marjoram leaves (or oregano)

3 cloves garlic (minced)

1 onion (cut into 4 wedges)

5 carrots (cut into 1-inch pieces)

4 potatoes (unpeeled, cut into 1-inch chunks)

3 stalks celery (cut into 1-inch pieces)

1 (14.5-ounce) can diced tomatoes (undrained)

1 teaspoon Lawry's seasoned salt

1/4 teaspoon pepper

Directions

Steps to Make It

Gather the ingredients.

Coat the meat with the flour, salt, and 1/6 teaspoon pepper.

Heat the oil in the pressure cooker over medium heat or by using the brown function.

Add the meat and cook uncovered until well browned, stirring occasionally. The longer you brown the meat, the darker the sauce will be, but don't cook the meat until it gets crisp.

Add the hot beef broth, Worcestershire sauce, marjoram, and the onion to the pressure cooker and stir.

Bring this mixture to a boil, stirring occasionally. Close the cover according to the appliance directions and bring it to high pressure, then pressure cook for 15 minutes. Remove the pressure cooker from the heat, reduce pressure, or reduce pressure according to instructions, and remove the cover.

Add the remaining vegetables, seasoned salt, and pepper to the pressure cooker. Close the cover and secure it, and return the pressure cooker to high pressure, then cook 5 more minutes.

Remove the pressure cooker from heat, reduce pressure or reduce pressure according to the instructions, and remove the cover. Stir the stew gently but thoroughly, check seasonings, adding more salt and pepper or marjoram if you'd like, and serve.

Enjoy!

Servings: 6 to 8 serving

servings

30 mins

active time

1 hour

total time
Start Cooking