Pressure Cooker Italian Beef Stew Recipe

Name: Pressure Cooker Italian Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lean beef (or 1 pound of each) or 2 lbs veal, cut into cubes (or 1 pound of each); 1 medium onion, sliced; 1 garlic clove, minced; 1 lb white mushrooms or 1 lb baby portabella mushrooms, cleaned and cut into quarters; 3 -4 tablespoons olive oil (or oil of choice); 1 (28 ounce) can crushed italian plum tomatoes with liquid (or two 14 ounce cans of tomato sauce); 4 -6 carrots, cut into 1 inch pieces (about 1 lb); 5 large peeled potatoes, cut in half, then quarter each half; 1 lb fresh green string bean, cleaned and cut into bite sized pieces (can use frozen, cut green beans); 1/2 cup dry red wine; 1 bay leaf; 1/4 teaspoon dried basil, crushed (optional); 1/4 teaspoon dried oregano, crushed (optional); salt (to your taste); pepper (to your taste); 1 1/2 - 2 cups boiling water

Servings: persons

2 lbs lean beef (or 1 pound of each) or 2 lbs veal, cut into cubes (or 1 pound of each)
1 medium onion, sliced
1 garlic clove, minced
1 lb white mushrooms or 1 lb baby portabella mushrooms, cleaned and cut into quarters
3 -4 tablespoons olive oil (or oil of choice)
1 (28 ounce) can crushed italian plum tomatoes with liquid (or two 14 ounce cans of tomato sauce)
4 -6 carrots, cut into 1 inch pieces (about 1 lb)
5 large peeled potatoes, cut in half, then quarter each half
1 lb fresh green string bean, cleaned and cut into bite sized pieces (can use frozen, cut green beans)
1/2 cup dry red wine
1 bay leaf
1/4 teaspoon dried basil, crushed (optional)
1/4 teaspoon dried oregano, crushed (optional)
salt (to your taste)
pepper (to your taste)
1 1/2 - 2 cups boiling water

1
I browned the meat with oil and onions in my PC, you can use a separate pan for browning if you prefer.
2
Add the mushrooms and garlic, and let cook until the mushrooms release their liquid.
3
Add the tomato sauce, wine, bay leaf and all seasonings EXCEPT salt.
4
Add a bit of water, maybe 1 1/2 to 2 cups (to bring ingredient level to just over 1/3 capacity of my PC).
5
Secure lid, bring to HIGH pressure and cook for 18-20 minutes.
6
Let pressure release NATURALLY (it took about 15-18 minutes in my PC).
7
Add potatoes and carrots, give all a good stir.
8
Secure lid again and bring to HIGH pressure, cook veggies for 4 minutes.
9
Quickly release pressure (with quick release valve) and test carrots & potatoes for doneness (they should still be a bit too firm).
10
Add the green beans and give all a good stir. Secure lid and bring the PC up to LOW pressure, and cook for 2 minutes.
11
Remove from stove, quick release pressure (with quick release valve), removed lid and give the stew a stir.
12
Carefully (very hot!) sample it, adjust seasonings to taste (I added a bit of salt).
13
If stew is too thick, add a bit of water to thin to desired consistency.
14
If stew is too thin, let stand for 5-10 minutes before serving.

1774

kcal

Calories

151

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 16 ingredients. The key ingredients include: 2 lbs lean beef (or 1 pound of each) or 2 lbs veal, cut into cubes (or 1 pound of each), 1 medium onion, sliced, 1 garlic clove, minced, 1 lb white mushrooms or 1 lb baby portabella mushrooms, cleaned and cut into quarters, and more.

Yes, Pressure Cooker Italian Beef Stew 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 Italian Beef Stew

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