Pressure Cooker Beef Stew With Wine Recipe

Name: Pressure Cooker Beef Stew With Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef stew meat, cut into 1-inch cubes; salt and ground black pepper to taste; 3 tablespoons butter; 1 cup dry red wine, or more as needed; 2 potatoes, cubed; 1 (14 ounce) can beef broth, or more as needed; 1 (10.75 ounce) can condensed cream of celery soup; 1 (8 ounce) package baby carrots; 1 large onion, sliced; 1 tablespoon minced garlic; 1 (10 ounce) package frozen peas; 1/2 (8 ounce) container sour cream; 1 (8 ounce) package sliced fresh mushrooms

Servings: persons

2 pounds beef stew meat, cut into 1-inch cubes
salt and ground black pepper to taste
3 tablespoons butter
1 cup dry red wine, or more as needed
2 potatoes, cubed
1 (14 ounce) can beef broth, or more as needed
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) package baby carrots
1 large onion, sliced
1 tablespoon minced garlic
1 (10 ounce) package frozen peas
1/2 (8 ounce) container sour cream
1 (8 ounce) package sliced fresh mushrooms

1
Pat beef dry with paper towels. Season with salt and pepper.
2
Melt butter in a pressure cooker over medium heat; cook beef until browned, 5 to 7 minutes. Transfer beef to a plate. Add wine and scrape the bottom of the pressure cooker with a wooden spoon. Add potatoes, broth, soup, carrots, onion, and garlic. Add additional wine or broth, if needed, to ensure that liquid just covers the ingredients.
3
Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 20 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
4
Combine peas, sour cream, and mushrooms in the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 5 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds beef stew meat, cut into 1-inch cubes, salt and ground black pepper to taste, 3 tablespoons butter, 1 cup dry red wine, or more as needed, and more.

Yes, Pressure Cooker Beef Stew With Wine falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure Cooker Beef Stew With Wine

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