Ingredients
Scale
- 1 pounds beef stew meat, cut into 1 inch chunks
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup flour
- 2 tablespoons canola oil (affiliate)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons tomato paste (affiliate)
- 1 tablespoon balsamic vinegar (affiliate)
- 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
- 1 1/2 cups frozen green peas
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 30 mins