Name: Quick Beef Stew
Yield: 4 servings
Ingredients: 2 lb. lean, boneless top round steak; 1/4 c. all-purpose flour; vegetable cooking spray; 1 Tbsp. vegetable oil; 1 lb. carrots, cut into 1-inch slices; 1 3/4 lb. red potatoes (unpeeled), cubed; 1 1/2 c. ready to serve, no salt added beef broth; 2 c. onion slices; 3 cloves garlic, minced; 1/4 c. chopped parsley; 1/2 tsp. dried thyme; 1/4 tsp. salt; 1/4 tsp. pepper; 1 c. light beer; 1 c. frozen English peas, thawed; 1 Tbsp. red wine vinegar

Servings: 4 persons

2 lb. lean, boneless top round steak
1/4 c. all-purpose flour
vegetable cooking spray
1 Tbsp. vegetable oil
1 lb. carrots, cut into 1-inch slices
1 3/4 lb. red potatoes (unpeeled), cubed
1 1/2 c. ready to serve, no salt added beef broth
2 c. onion slices
3 cloves garlic, minced
1/4 c. chopped parsley
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
1 c. light beer
1 c. frozen English peas, thawed
1 Tbsp. red wine vinegar

1
Trim fat from meat; cut into 1-inch cubes.
2
Combine meat and flour in a zip top plastic bag.
3
Close bag; shake.
4
Coat a 5 or 6-quart pressure cooker with cooking spray.
5
Add oil; place over high heat until hot.
6
Add meat; cook until browned, stirring often. Add carrots and the next 9 ingredients.
7
Close lid securely. According to manufacturer's directions, bring to high pressure over high heat (about 10 to 12 minutes).
8
Reduce to medium-low or level needed to maintain high pressure.
9
Cook for 15 minutes.
10
Remove from heat.
11
Run cold water over pressure cooker.
12
Reduce pressure instantly.
13
Remove lid so that steam escapes away from you.
14
Stir in peas and vinegar.
15
Cook 10 to 15 minutes.
16
Yields 6 servings.

No nutritional information available.

No additional tips available.

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

Quick Beef Stew

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