PRESSURE-COOKED BEEF STEW

Pressure-Cooked Beef Stew image

Serve our hearty Pressure-Cooked Beef Stew. Our Pressure-Cooked Beef Stew tastes great when served with a warm slice of bread and fresh side salad.

Provided by My Food and Family

Categories Recipes

Time 1h9m

Yield 8 servings, 1 cup each

Number Of Ingredients 11

Ingredients

2 Tbsp. oil
2 lb. boneless beef chuck roast, cut into 1-inch pieces
6 garlic cloves, minced
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1/2 cup water, divided
1 lb. carrots, peeled, cut into 1-inch-thick slices
1 pkg. (14 oz.) frozen pearl onions
1 jar (12 oz.) HEINZ HomeStyle Savory Beef Gravy
1 Tbsp. chopped fresh thyme
1/3 cup flour
1 cup frozen peas

Steps:

Heat oil in electric pressure cooker using the Sauté function. Add meat, in batches; cook 6 to 8 min. or until evenly browned, stirring occasionally. Spoon meat into bowl; set aside.
Add garlic to cooker; cook and stir 30 sec. Add Worcestershire sauce and 3 Tbsp. water; stir to scrape browned bits from bottom of cooker. Return meat to cooker along with the carrots, onions, gravy and thyme; stir. Close and lock lid.
Cook on HIGH 24 min. using Pressure Cooker function. Use Quick Release method to carefully vent steam before opening lid.
Mix flour and remaining water until blended. Add to stew; whisk until blended. Stir in peas; cover with lid. Let stand 5 min.

Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 7 g, Protein 21 g