Beef Stew by Pressure Cooking Today

chuck roast, salt and black pepper, vegetable oil, butter, onion, reduced-sodium beef broth, tomatoes, dried parsley, bay leaf, new potatoes, carrots, celery, all purpose flour, water, corn, peas

Prep Time: 15 min
Cook Time: 12 min
Total Time: 47 min

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– 2 pounds chuck roast, trimmed and cut into 2-inch cubes
– Salt and freshly ground black pepper, for seasoning
– 1 tablespoon vegetable oil
– 1 tablespoon butter
– 1 cup diced frozen onion
– 2 cans (14.5 ounces) reduced-sodium beef broth
– 1 can (14.5 ounces) crushed tomatoes
– 2 tablespoons dried parsley
– 2 bay leaves
– 10 small new potatoes, washed and quartered
– 3 large carrots, cut into 1/2-inch pieces
– 2 ribs celery, cut into 1/2-inch pieces
– 1/4 cup all-purpose flour
– 1/4 cup cold water
– 1 cup frozen corn
– 1/2 cup frozen peas

Prep Time: 15 min
Cook Time: 12 min
Total Time: 47 min

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