Pressure Cooker Beef Stew

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  8 tbsp or 63g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Beef chuck

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

  24 oz or 680g

• Beef broth or bouillon canned soup

  Ready-to-serve

  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

  Dried

  1 leaf or 0.2g

• 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. In a large bowl, whisk 3/4 of the flour with the salt and pepper. Add the cubed beef and toss to coat, shaking off any excess.
2. Set the pressure cooker to sauté (or heat over medium if stovetop). Add the olive oil, then brown the floured beef in batches until deeply browned on all sides; transfer browned beef back to the pot.
3. Stir in the beef stock, tomatoes, paprika, rosemary, thyme, bay leaf, onions, and garlic, scraping up browned bits. Lock the lid and cook on high pressure for 20 minutes; quick-release the pressure.
4. Open the lid, add the carrots, potatoes, and celery, and stir. Relock the lid and cook on high pressure for 5 minutes; let pressure naturally release for 10 minutes, then quick-release any remaining pressure.
5. Stir in the peas and simmer on sauté just until heated through, 2–3 minutes. Taste and adjust salt and pepper as needed; discard the bay leaf before serving.