Pressure Cooker Beef Stew

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  1 ½ lb or 680g

• Beef stock

  Soup, home-prepared

  1 cup or 240g

• Tomatoes

  Crushed, canned

  1 cup or 240g

• Paprika

  Spices

  1 tsp or 2g

• Rosemary

  Spices, dried

  1 tsp or 1g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  2 clove or 6g

• Carrots

  Raw

  2 cup chopped or 256g

• Potato

  Flesh and skin, raw

  3 potato, large or 1.11kg

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Celery

  Raw

  1 cup chopped or 101g

Directions

1. Mix 3/4 of the flour, salt, and pepper in a large bowl. Add cubed beef and roll until well coated.
2. Add olive oil to pressure cooker, then add the coated beef and remaining flour. Brown beef, turning every 2 minutes.
3. When beef is browned, add stock, tomatoes, paprika, rosemary, thyme, bay leaf, onions, and garlic. Cook on low pressure for 10 minutes; vent when complete.
4. Remove lid and add remaining ingredients (carrots, potatoes, peas, and celery). Cook another 10 minutes on low pressure, followed by natural release.

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