Pressure Cooker Stew

Yummy stew, everyone loves a nice hearty stew. Rich and warm, a stew is just thing on a cold winter day or even a brisk autumn one.

Here are three really good stew recipes that you can make either in hot or cold weather.

Pressure Cooker Stew With Vegetables

The basic pressure cooker beef stew is easy to make and delicious to eat. For this recipe you can use leftover beef. Save both time and money. Here is what you need:

2 cups cooked and cut roast beef
1 can tomato sauce
1 can fresh onion soup
3 boxed frozen vegetables. thawed
1 tbsp worcestershire sauce
1 tbsp butter
1 tbsp flour
2 cup water
salt and black pepper

1 can is the same as 10.5 ounce while for frozen vegetable I use 10 ounce per box size.

Put roasted beef, soup, worcestershire sauce and vegetable in pressure cooker. lock the lid and cook in low pressure for 3 minutes. Remove the heat, quick release the pressure and open the lid.

In a small bowl, mix the butter into flour to make a paste. Take about 1/2 cup of the soup broth and mix it. Stir and pour into the stew.

cook in pressure cooker with open lid in medium-high heat until the stew boil. stir and let it boil for 2 minutes

After that, reduce the heat and boil for another 2 minutes until the stew thickened. Add salt and black pepper

You can use fresh vegetable if you don't have frozen one. Traditional stew is usually composite of meat and vegetable. Try to do different combination with this recipes. like yam and pork or with sweet potato.

For more pressure cooker stew recipes and combination you can look at The $7 a Meal Pressure Cooker Cookbook. There are lots of pressure cooker stew recipes there

Mid Country Pressure Cooker Stew

To begin this pressure cooker stew recipe, you must first gather these ingredients:

1 tablespoon of vegetable oil
3 cross-cut bone-in beef shanks
1 tablespoon of all purpose flour
1 halved and sliced medium size white or yellow onion
3 medium sized carrots cut into chunks
4 canned tomatoes that have been broken up with their juice
1 bay leaf
1 teaspoon of dried marjoram
� teaspoon of caraway seeds
4 whole cloves
1/8 teaspoon of ground allspice
� teaspoons of salt
� teaspoon of freshly ground black pepper
1 tablespoon of malt vinegar
4 cups of beef broth
6 ounces of cooked and drained extra wide egg noodles for serving (keep warm)
1 cup of sour cream (for garnish)

First, begin by heating the oil in the pressure cooker over medium high heat until it begins to smoke. Then, add the beef shanks and cook until they are browned, turning them once during the cooking process (this should take 5 minutes).

Next, add the flour and turn the shanks to coat them. Add the onion, carrots, tomatoes and their juices, bay leaf, marjoram, caraway, cloves, allspice, salt and pepper and turn everything to mix. Then, add the vinegar and broth to the mixture and bring it to a boil over high heat.

Secure the lid on the pressure cooker and bring the cooker to pressure over high heat for 2 to 3 minutes. Reduce the heat afterwards to medium and cook the stew for 35 minutes. Remove the cooker from the heat afterwards and let the stew sit for 15 minutes to finish cooking.

After the 15 minutes have passed, carefully release any pressure remaining in the pressure cooker and let the stew sit for another 5 minutes.

Transfer the meat on to a serving platter. Fish the bay leaf out of the stew and discard it. Surround the meat on the platter with the cooked vegetables and spoon the sauce all over the meat and vegetables.

Serve with egg noodles while the stew is still hot and garnish each serving with a little sour cream on the side.

Mediterranean Pressure Cooker Stew

This stew has plenty of spices and flavor as well. To get started, you must gather the following ingredients:

� cup of olive oil
2 large sliced white onions
3 crushed garlic cloves
� pounds of beef, cut up into cubes
15 ounce can of tomato sauce
1 cup of either canned or fresh beef broth
2 bay leaves
1 tablespoon of light brown sugar
2 cups of 1 � inch pieces of celery with its leaves intact
2 carrots cut into 2-inch pieces
4 peeled and quartered potatoes
� cup of chopped parsley
2 teaspoons of salt
1 teaspoon of freshly ground pepper
2 � teaspoons of dried oregano
1 teaspoon of dried rosemary
1 cup of frozen whole kernel corn
1 cup of frozen green peas
2 tablespoons of fresh lemon juice

Let�s begin. In the pressure cooker, heat the oil. Add the onion and garlic and saut� them together for 3 minutes, frequently stirring them. Then, add the cubed beef in and cook for 2 minutes.

Next, stir in the tomato sauce, beef broth, bay leaves, and brown sugar.

Secure the lid on the pressure cooker into place and develop the steam on high pressure over high heat. Reduce the heat once steam is developed and keep the same pressure on the cooker and cook the stew for 12 minutes. Release the pressure from the cooker afterwards and carefully remove the lid.

Stir the beef mixture. Then, add the celery, carrots, potatoes, parsley, salt, pepper, oregano, and rosemary. Stir all these ingredients together well.

Secure the lid on the cooker once again and over high heat, develop the steam to medium high pressure. Once the steam is developed again, reduce the heat and maintain the same pressure and cook the beef mixture for an additional 6 minutes. Carefully release the remaining pressure afterwards.

Remove the lid. Add the peas, corn, and lemon juice to the stew and stir everything in well. Cook, uncovered for another 2 minutes, occasionally stirring.

And to finish, fish out the bay leaves, discard them, and serve the stew while it is hot.

For more pressure cooker stew recipes, you can look at "The pressure cooker cookbook" by Toula Patsalis