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30
31
BEEF STEW
1. Put the olive oil into the cooking pot. Set to sauté for
20 minutes.
2. When the oil is hot and shiny add in the cut chuck roast
and season with salt and black pepper. Stir to combine.
3. Let the meat brown for 5 minutes.
4. Add in the carrots and the russet potatoes.Cook the
chuck roast, carrots and potatoes until slightly tender,
about 5 minutes.
5. Add the onion and garlic to the cooking pot and cook
until the onions begin to sweat, about 3 minutes.’
6. Add in the tomato paste. Cook the vegetables and
chuck roast with the tomato paste while stirring and
scraping the bottom of the pot for about 5 minutes.
7. Add in the Worcestershire sauce, thyme and bay leaves.
Stir to combine.
8. Add in the beef broth and stir to combine.
9. Let sauté time expire if it has not done so already.
10. Close and lock the lid. Set to pressure cook on high for
35 minutes.
11. After the time has expired and the pressure has
been released, open lid. Stir in the frozen peas. Serve
immediately.
• 4 tbsp olive oil
• 4 lb boneless chuck roast,
cut into ½-inch cubes
(can be purchased as
“stew meat”)
• 2 tbsp salt
• 1 tbsp black pepper
• 6 large carrots, peeled,
chopped
• 2 large russet potatoes,
peeled, chopped
• 2 large yellow onions,
chopped
• 4 cloves garlic, thinly sliced
• ⅓ cup tomato paste
• 2 tbsp Worcestershire
sauce
• 2 tsp fresh thyme, minced
• 2 bay leaves
• 6 cups beef broth
• 3 cups of frozen peas
INGREDIENTS
PREP TIME COOK TIME SKILL LEVEL SERVINGS
35 min 35 min MEDIUM 12
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