Pressure Cooker Beef Stew over Potatoes
Course: Beef, Main Dish, SoupDifficulty: EasyServings
6 – 8
servingsPrep time
15
minutesCooking time
35
minutesTotal time
55
minutesThere’s nothing better than a comforting bowl of beef stew on a chilly day! This recipe can be served either as a hearty stew or as a rich gravy over mashed potatoes.
Ingredients
2 pounds stew meat
28 ounces crushed or stewed tomatoes
1 cup light grape juice
2 cups sliced carrots, (1/2 inch slices)
1 cup celery, diced
1 medium onion, diced
1 GF beef bouillon cube
1 cup water
2 bay leaves
1 teaspoon minced garlic
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
Mashed potatoes (optional)
Directions
- Place stew meat in electric pressure cooker. Add tomatoes, grape juice, carrots, celery, onion, bouillon, water, bay leaves, garlic, oregano, basil, salt and pepper.
- Place lid on top and secure. Cook on high pressure for 25 minutes. When time expires, let the pressure release naturally for 10 minutes, then use the quick release method. Put stew on simmer.
- In a small bowl mix the cornstarch and water. While stirring, gradually pour the mixture into the stew to thicken.
- Serve in a bowl as a stew, or over mashed potatoes.
