QUICK BEEF STEW

QUICK BEEF STEW


2 tbsp. vegetable oil
2 ½ lbs. boneless beef chuck roast or steak, cut into 1” cubes
2 tsp. salt
1 tsp. black pepper
6 potatoes (about 2 lbs.) peeled and cut into quarters
6 carrots cut into 1-inch chunks
2 onions cut in wedges
1 ¾ cups beef broth
1 ½ cups water, divided
1 ½ cups water
¼ cup all-purpose flour
½ tsp. browning and seasoning sauce


Heat oil in a 6-quart pressure cooker over high heat. Add meat, salt and pepper, and brown, uncovered, 8 to 10 minutes. Remove pressure cooker from heat. Add potatoes, carrots, onions, broth, and 1-cup water. Lock lid in place and bring to full pressure over high heat. When pressure regulator begins to rock, reduce heat to medium and cook 8 minutes. Remove from heat and allow pressure to drop slowly until steam no longer escapes from vent pipe and pressure is completely reduced.

In a small bowl, Combine remaining ½ cup water, flour, and browning mix.

Remove lid from pressure cooker and stir flour mixture into stew, cooking over medium heat, uncovered, 8 to 10 minutes, or until thickened


Yield: 4 servings.