Kelly's Pressure Cooker Beef Stew
Kelly's Pressure Cooker Beef Stew is a dairy free recipe with 4 servings. One portion of this dish contains around 47g of protein, 18g of fat, and a total of 566 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. It is perfect for Autumn. It works well as a reasonably priced main course. From preparation to the plate, this recipe takes around 55 minutes. A mixture of vegetable oil, bay leaf, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert.
Instructions
Heat vegetable oil in a skillet over medium heat.
Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste.
Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes.
Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one).
Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.
Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes.
Let the pressure drop naturally, about 15 minutes before releasing lid.
Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.