With the electric/multi-use pressure cooker, this stew is ready in a fraction of the time of traditional oven-braising, with tender soul-satisfying stew beef. Serve with toasty Furlani® garlic bread for the ultimate comfort food.
Ingredients
Directions
1. Preheat electric pressure cooker on the Sauté function. Season beef all over with salt and pepper. Heat 1 tbsp oil in pressure cooker pot. Brown beef in 2 batches, turning and adding remaining oil as needed, until browned on all sides. Transfer beef to a plate.
2. Add onion, garlic, and seasoning to pot. Cook, stirring for 4 to 5 minutes or until starting to soften. Stir in broth, ketchup, Worcestershire sauce, and bay leaf, stirring up any browned bits from bottom of the pan. Return beef to the pot with any accumulated juices. Stir in carrot and potatoes.
3. Seal the electric pressure cooker lid and ensure the vent is closed. Set the pressure to HIGH and set time for 35 minutes. When the timer beeps, let pressure release naturally for 10 minutes. Quick release any remaining pressure. Meanwhile, bake Furlani® garlic bread according to package instructions and keep warm.
4. Return electric pressure cooker to the Sauté function; bring to a boil. Combine cornstarch with 3 tbsp cold water; gradually stir into stew and cook for 1 to 2 minutes or until sauce is thickened. Serve stew piping hot with slices of toasty Furlani® garlic bread on the side to sop up the stew. Enjoy!
Traditional Oven-Braised Version: Prepare in a large pot/Dutch oven on stovetop and once carrots and potatoes are added, bring to a boil. Cover with a tight-fitting lid, transfer to a 350°F oven and cook for 1¼ hours or until beef is fork tender. Set pot over medium-high heat; gradually stir some of the cornstarch mixture into stew. Cook for 1 to 2 minutes or until thickened as desired.
- Category: Soups
- Method: Cold Weather, Comfort Foods