Ingredients
Scale
- 2 lbs Beef Chuck Roast, cut into 1-inch cubes
- 3 medium Carrots, chopped
- 3 medium Potatoes (Yukon Gold recommended), chopped
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 4 cups Beef Broth (low sodium recommended)
- 2 tablespoons Tomato Paste
- 2 leaves Bay Leaves
- 1 teaspoon Thyme (dried or fresh)
Instructions
- Brown the beef in the pressure cooker on the sauté setting until it’s nice and brown.
- Add chopped onions, carrots, potatoes, and minced garlic to the pot.
- Stir in tomato paste and pour in the beef broth.
- Add bay leaves and thyme.
- Set the pressure to high for 35 minutes.
- Let it sit for 10 minutes before releasing the pressure.
- If the stew needs thickening, mix flour with water, stir it in, and simmer with the lid off using the sauté function.
Notes
For added flavor, consider using homemade stock. Adjust seasoning according to taste and enjoy with your favorite bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg