Best Kellys Pressure Cooker Beef Stew Recipes

PRESSURE COOKER BEEF STEW

Pressure Cooker Beef Stew image

This beef stew was made for us when we were just infants, my mother used to put it in the blender for us as babies. To this day it reminds me of home. The pressure cooker makes the meat fall apart tender and cooks up in 20 minutes.

Provided by MISSCANADA

Categories Soups, Stews and Chili Recipes Stews Beef

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 small onion, diced
2 pounds cubed beef stew meat
5 carrots, peeled and diced
8 medium baking potatoes, peeled and cubed
2 cubes beef bouillon
2 cups water
2 teaspoons cornstarch
2 teaspoons salt, or to taste

Steps:

Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.

Nutrition Facts : Calories 486.9 calories, Carbohydrate 42.4 g, Cholesterol 76 mg, Fat 23.8 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 9.2 g, Sodium 900.4 mg, Sugar 4 g

PRESSURE-COOKER BEEF STEW

Pressure-Cooker Beef Stew image

I like to serve this twist on traditional stew with fresh rolls on crusty bread. The roast and vegetables cook quickly and make a comforting meal. My family loves this unique pressure cooker beef stew. -Joanne Wright, Niles, MI

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 boneless beef chuck roast (2 pounds)
1 tablespoon canola oil
5 cups water, divided
8 medium potatoes, peeled and quartered
4 medium carrots, halved widthwise
1 medium onion, quartered
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 bay leaves
2 to 3 tablespoons cornstarch
1/4 cup cold water

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally., Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 530 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 403mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 36g protein.

KELLY'S BEEF STEW

Kelly's Beef Stew image

Don't be put off by the ingredient list. This really is an easy dish (particularly for those with crockpots) which you can freely substitute on with whatever you have on hand. (Made all the more tasty if you add 1/2 cup of Bisto gravy granuals along with the Oxo.)

Provided by Kellogs

Categories Stew

Time 3h15m

Yield 4-6 people, 6 serving(s)

Number Of Ingredients 20

Ingredients

1 1/2 lbs stewing beef (add more if you prefer)
1 tablespoon vegetable oil
3 large cubed potatoes
3 oxo beef bouillon cubes
1 (1 1/4 ounce) packet Lipton Onion Soup Mix
1 (8 ounce) can green beans
1 teaspoon Worcestershire sauce
1/2 teaspoon lime juice
1 cup flour
3 tablespoons tomato puree
2 tablespoons salt
1 tablespoon pepper
1 large Spanish onion, thinly sliced
1 bunch spring onion, chopped
2 stalks celery, thinly sliced
2 large carrots, peeled and sliced
1/8 teaspoon garlic powder
1/8 teaspoon dried basil
1/8 teaspoon oregano
1/8 teaspoon rosemary

Steps:

Dredge stew beef in flour, salt and pepper (ideally use ziplog bag and shake).
Heat oil in large pan, add meat and a handful of the onions.
Whilst meat is browning, add lime juice and stir.
When brown all over (about ten mins) add enough water to cover and stir.
Bring to boil.
Add the Oxo/beef bouillon cubes, Worcestershire sauce, all veggies (excluding carrots, corn, green beans and potatoes) and Lipton onion soup and dip mix.
Cover and simmer for 1 hr and 30 minutes.
Add potatoes, carrots and tomato puree and continue the simmer a further 40 minutes.
Add 1 tbsp of flour, mix and let sit for a few minutes to thicken if needed.
If not to desired thickness add more flour.
Once thickened, return to heat and add green beans.
Heat through and serve (good with biscuits!).