A rich and hearty stick to your ribs kind of stew full of carrots, potatoes, green peas, and savory herbs.
Asking for a friend. Is it okay to eat 6 meals a day? I’m not talking breakfast, snack, lunch, snack, dinner, snack. I’m talking breakfast, lunch, and dinner times two. As of right now I have 15 recipes left to test, photograph, and edit for the ebook I’m working on, and guess what?! Someone’s gotta eat all that food!! Soo, that’s where 6 meals a day comes in. If you’re anywhere near Austin, TX, just come on over and I’ll feed you dinner. And then some more dinner. And then ask you if you’ll take multiple tupperware dishes of frozen test meals home with you.
The good news is, once this craziness is all over, we’ll be stocked with food until 4th of July!
This beef stew has to be one of the biggest comfort foods I can imagine. The tender hunks of beef, potatoes, and carrots swimming in a rich broth are to die for! Also, if you can get your hands on some homemade multigrain bread, it makes the best vehicle for soaking up all your extra broth.
If you’re a newbie with your pressure cooker, I think this will be a great recipe for you to start with! You start by coating your stew meat in some flour and spices, then browning right in your pressure cooker before adding all of the remaining ingredients and pressure cooking on high for 20 minutes. At the end, stir in the frozen peas, let sit for 5-10 minutes, and then serve with fresh parsley and a slice of thick, crusty bread.
Agh, yum!! Isn’t food just the best??
- 1 pounds beef stew meat, cut into 1 inch chunks
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ cup flour
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon dried parsley
- 2 large Russet potatoes, peeled and chopped into 1 inch chunks
- 2 large carrots, peeled and cut into slices
- 1½ cups frozen green peas
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- In large ziploc bag, combine beef chunks, salt, pepper, and flour and shake until completely coated.
- Turn pressure cooker onto browning setting and heat 2 tablespoons of canola oil.
- Add beef chunks and brown for 2-3 minutes.
- Turn pressure cooker off and add all remaining ingredients except frozen peas and fresh parsley.
- Stir and set to high pressure for 20 minutes. When time is up, do a quick release and stir in green peas.
- Let sit for 5-10 minutes and serve garnished with chopped fresh parsley.