PRESSURE COOKER BEEF STEW WITH WINE
Very flavorful beef stew, hearty and great for freezing or pot pies.
Provided by TheCattlemansWife
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Pat beef dry with paper towels. Season with salt and pepper.
- Melt butter in a pressure cooker over medium heat; cook beef until browned, 5 to 7 minutes. Transfer beef to a plate. Add wine and scrape the bottom of the pressure cooker with a wooden spoon. Add potatoes, broth, soup, carrots, onion, and garlic. Add additional wine or broth, if needed, to ensure that liquid just covers the ingredients.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 20 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Combine peas, sour cream, and mushrooms in the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 5 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 24 g, Cholesterol 84.5 mg, Fat 24.8 g, Fiber 4.3 g, Protein 24.4 g, SaturatedFat 11.2 g, Sodium 618.4 mg, Sugar 5.7 g
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