Dinner

Pressure Cooker Classic Beef Stew is for Dinner.

Pressure Cooker Classic Beef Stew takes 15 minutes to prepare.

Pressure Cooker Classic Beef Stew takes 30 minutes to cook.

Pressure Cooker Classic Beef Stew makes 6 servings.

The ingredients for Pressure Cooker Classic Beef Stew are:

1 Tbsp. olive oil
1 1/2 cups coarsely chopped onions
3/4 cup finely diced celery
3/4 cup finely diced carrot
1/2 cup red wine (burgandy)
2 large bay leaves
3 lbs. beef chuck, cut into 1- to 1 1/2-inch chunks
2 tsp. fresh thyme (or 1 tsp. dried)
Fresh ground black pepper
2 tsp. balsamic vinegar (opt.)
2 Tbsp. cornstarch (opt.)
1 cup frozen peas

Here is how you make Pressure Cooker Classic Beef Stew:

Heat oil in pressure cooker. Stir in onions, celery and carrot. Cook over med-high, stirring, 1 minute. Stir in wine and tomato paste. Cook until liquid is reduced by half (about 5 min.). Stir in broth, bay leaves and beef.Lock cooker lid in place. Bring to high pressure over high heat and cook 16 minutes. Allow pressure to drop naturally about 10 min.Remove lid and skim off any fat . Stir in thyme and add salt and pepper to taste. Add a little vinegar to intensify the flavor.Thicken the stew by blending cornstarch with 2 Tbsp. water. Add to hot stew and cook until desired consistency. Stir in the peas. Number of Servings: 6Recipe submitted by SparkPeople user ZINASP.

The nutritional information for Pressure Cooker Classic Beef Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 283.7

• Total Fat: 9.6 g
• Cholesterol: 49.1 mg
• Sodium: 243.2 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 2.4 g
• Protein: 17.1 g