Pressure Cooker Beef Stew

By Kimberlik

This Pressure Cooker Beef Stew recipe is a definite fave! The beef, carrots, potatoes and remaining ingredients taste like they've been simmering all day.

Ingredients

• 2 1/2 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 onion
• 1 turnip
• 5 carrots
• 3 celery stalks
• 4 small potatoes
• 2 tablespoons garlic
• 1 tablespoon Tony Chachere's original Creole seasoning
• 1 tablespoon worchester sauce
• 1 bay leaf
• 1 1/2 cup Burgundy wine
• 1 cup beef stock
• 1 cup flour, seasoned with salt, pepper, natures seasoning and creole

Preparation

Step 1

Coat beef (bite size pieces) with seasoned flour, shake off excess flour.

Cut vegetables into to bite size pieces.

Put 2 tablespoons of oil in pressure cooker on (brown setting). Brown sides of meat, don’t over crowd the pot or meat will steam instead of brown. After browned, set aside do next batch, take all meat out of pot.

Saute vegetables in pot, stir up the brown bits from bottom of pot, add creole seasoning, Worcestershire sauce and heat till coated about 5-10 minutes. Pour in wine, beef broth, bay leaf, and add all ingredients to pot, close lid. Make sure pressure cooker is in proper position (valve closed for pressure).

Select HIGH pressure and set timer for 40 minutes, start.

Let pressure release naturally (10 mins)