Beef and Vegetable Stew

45 minutes Prep: 15 minutes Cook: 30 minutes

717 calories per serving view nutrition facts

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2	tablespoons	vegetable oil
1 1/2	pounds	beef chuck	cut in 1 inch cubes
2	tablespoons	flour, all-purpose
1	medium	leek	bias cut 1-inch
1/2	cup	beef stock	prefer veal stock if possible
8	ounces	tomato sauce
1	tablespoon	worcestershire sauce
1	teaspoon	basil	dried
3	medium	carrot	bias cut 1-inch
2	each	celery stalks	bias cut 1/2 inch
1	cup	green peas	frozen thawed
1	x	salt and black pepper

1. Heat the oil in the pressure cooker over medium-high heat.

Add the meat and cook uncovered, turning, until well browned, 6 to 8 minmutes.

Sprinkle on the flour and cook, stirring, 1 minute.

Add the leek, beef stock, tomato sauce, worcestershire sauce and basil.

2. Cover and bring to high pressure. Reduce heat to stabilize pressure and cook 10 minutes.

Release pressure by running cold water over the cover.

Add the carrots and celery.

Cover and return pressure cooker to high pressure.

Reduce heat and cook 5 minutes.

Release pressure and add the peas.

Season with salt and pepper to taste and serve.

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Serving Size 361g

Amount per Serving

Calories 717 62% of calories from fat