When you lift off the lid to serve this mouthwatering stew, warm and welcoming aromas will emanate from your pressure cooker, enticing your family to the dinner table. They won’t be disappointed when they taste the tender chunks of meat in a savory sauce. And the best news is that the stew cooks in less than twenty minutes.
SERVES: 6
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 2 pounds beef stew meat, cut into 1-inch pieces
- 2 teaspoons salt, plus more if needed
- 1 teaspoon freshly ground black pepper, plus more if needed
- 3 garlic cloves, minced
- 1 large sweet onion, such as Vidalia, finely chopped
- 1 teaspoon finely chopped fresh thyme
- 3 cups beef stock or store-bought beef broth
- 4 medium red-skinned potatoes, scrubbed and quartered
- 4 medium carrots, cut into 2-inch lengths, or 2 cups baby carrots
- 2 cups corn kernels, freshly cut from the cob, or frozen corn, defrosted
- 1½ cups frozen petite green peas
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Sprinkle the meat evenly with salt and pepper, add to the pressure cooker a few pieces at a time, and brown on all sides, removing the meat to a plate when done.
- Add the garlic, onion, and thyme and sauté for 2 minutes, or until the onion begins to soften. Return the meat to the pot and add the stock. Pile the potatoes and carrots on top of the meat. Lock the lid in place and cook at high pressure for 15 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Skim off any excess fat from the sauce and add the corn and peas to the pot. Bring the stew to a boil.
- In a small dish, stir together the butter and flour to form a paste and add it to the pot. Return the stew to a boil, reduce the heat, and simmer for 2 minutes.
- Taste the sauce for seasoning and add more salt and pepper if necessary.
- Serve the stew in shallow bowls or hollowed-out bread bowls.
