Beef / Pork

MAKEOVER: Pressure Cooker Classic Beef Stew (by VERTIGOKX) is for Dinner.

MAKEOVER: Pressure Cooker Classic Beef Stew (by VERTIGOKX) takes 15 minutes to prepare.

MAKEOVER: Pressure Cooker Classic Beef Stew (by VERTIGOKX) takes 30 minutes to cook.

MAKEOVER: Pressure Cooker Classic Beef Stew (by VERTIGOKX) makes 12 servings.

The ingredients for MAKEOVER: Pressure Cooker Classic Beef Stew (by VERTIGOKX) are:

Olive Oil cooking spray
1 tsp olive oil
2 cups or 4 red potatoes, cubed
1 1/2 cups coarsely chopped onions
1 cup finely diced celery
1 1/2 cups finely diced carrot
2 large bay leaves
3 lbs. beef chuck, cut into 1-inch chunks
1 tsp. dry thyme
Fresh ground black pepper
2 tsp. Tomato paste
2 1/2 cups low sodium beef broth
2 cups water
2 tsp. red wine vinegar
1/4 cup canned low sodium small red kidney beans, rinsed and drained
1/4 cup canned low sodium pinto beans, rinsed and drained
1/4 cup canned low sodium chick peas, rinsed and drained
1/4 cup canned low sodium black beans, rinsed and drained

Here is how you make MAKEOVER: Pressure Cooker Classic Beef Stew (by VERTIGOKX):

Heat oil in saucepan, saute the onions until translucent, remove from heat. Spray 1/5 seconds of Olive Oil cooking spray in pressure cooker, brown beef stew meat. Stir in all ingredients and seasoning except the beans. Lock cooker lid in place. Bring to high pressure over high heat and cook 15 minutes. Allow pressure to drop naturally about 10 min.Remove lid and skim off any fat . Stir in beans and add salt and pepper to taste. Remove bay leaves and serve.

The nutritional information for MAKEOVER: Pressure Cooker Classic Beef Stew (by VERTIGOKX) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 236.6

• Total Fat: 7.3 g
• Cholesterol: 73.8 mg
• Sodium: 227.1 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 3.3 g
• Protein: 25.2 g