Pressure Cooker Beef Stew

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  1 ½ lb or 680g

• Beef stock

  Soup, home-prepared

  1 cup or 240g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 cup or 240g

• Paprika

  Spices

  1 tsp or 2g

• Rosemary

  Spices, dried

  1 tsp or 1g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  2 clove or 6g

• Carrots

  Raw

  2 cup chopped or 256g

• Potato

  Flesh and skin, raw

  3 potato, large or 1.11kg

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Celery

  Raw

  1 cup chopped or 101g

Directions

1. Combine 3/4 of the flour, salt, and pepper in a large bowl. Coat the cubed beef in the mixture.
2. Heat olive oil in the pressure cooker, add the coated beef and remaining flour, and brown the beef, turning every 2 minutes.
3. Once the beef is browned, add stock, tomatoes, paprika, rosemary, thyme, bay leaf, onions, and garlic. Cook on low pressure for 10 minutes, then vent.
4. Remove the lid and add carrots, potatoes, peas, and celery. Cook for another 10 minutes on low pressure, followed by a natural release.