KELLY’S PRESSURE COOKER BEEF STEW


2 Tbsp. vegetable oil
½ cup all-purpose flour
1-1/4 lbs. beef stew meat cubed
Salt and black pepper to taste
1 large onion, chopped
2 Tbsp. white sugar
2 cubes beef bouillon
2 cloves garlic, minced
1 bay leaf
1 Tbsp. dried parsley
1 Tbsp. dried basil
4 potatoes, peeled and cut into 2-inch pieces
2 cups peeled baby carrots
2 cups water


1. Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add to meat pan. Repeat with remaining beef. Season meat with salt and pepper to taste.

2. Stir onion into beef and cook, stirring often, until meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar.

3. Combine water, beef bouillon, garlic, bay leaf, parsley and basil in a pr4essu7re cooker over medium-HIGH heat. When bouillon cubes are dissolved, fit the pressure cooker’s rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in 5the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.

4. Reduce heat to medium LOW, maintaining full pressure. And cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.

Yield: 4 servings.