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.