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Beef Stew, Pressure Cooked

 

43

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

1 tablespoon vegetable shortening
1 pound stewing beef
1-inch cubed
1 large onions
sliced
½ cup water
4 small potatoes
peeled
1 package green peas
frozen
1 small carrots
chunked
15 ounces tomatoes
stewed, canned
1 ½ teaspoons mixed spice
(follows)
*

Directions

Heat the cooker.

Add shortening. Brown the meat. Add the vegetables, stewed tomatoes, and water, and place over the meat.

Close the cover securely.

Place pressure regulator on vent pipe and cook 10 to 12 minutes with pressure regulator rocking slowly.

Cool cooker at once. If desired, make a paste of 1 tablespoon flour and ¼ cup of water and stir into stew to thicken.

Another method of preparing stew is to cook the meat separately 8 to 10 minutes, then add the vegetables and cook 5 more minutes with the presure regulator rocking slowly.

Mixed Spice: 1 part garlic powder, 1 part onion powder, ½ part black pepper.

Mix well before measuring and adding to the recipe.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 311g (11.0 oz)
Amount per Serving
Calories 36543% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 198mg 8%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 21%
Sugars g
Protein 49g
Vitamin A 55% Vitamin C 33%
Calcium 4% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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