After being impressed with the turkey breast cooked in my new pressure cooker, I decided to experiment. I was going to smoke a pork roast, but the rain created other plans. Although I am told it makes incredible ribs, the purist in me says they need to go on the smoker. After a quick trip to the store, I decided beef stew would be a great dinner. As with most of my recipes, this is a reduced sodium recipe.
Ingredients:
1 1/2 pounds stew meat
1 medium Vadalia onion diced
6 potatoes diced coarse
1 cup baby carrots
4 cups reduced sodium beef broth
3 packs Herb-Ox no salt beef bullion
2 tablespoons flour
1 tablespoon butter
2 cloves garlic
1 tablespoon sun-dried tomato paste
Begin by coating the meat with flour. I use a large bowl and toss until covered. If the beef is not totally covered don't worry, the flour will help to slightly thicken the broth.
Brown the meat with melted butter, either with the saute setting, on in a skillet on the stove, stirring frequently to keep flour from burning. When browned on all sides, deglaze the pan with beef broth.
Add the rest of the ingredients to the pot and seal the lid. Make sure the release valve is closed. Set the timer for twenty minutes, then allow the pressure to manually release. Ladle into bowls and enjoy!
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