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Beef and Vegetable Stew

 

37

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 tablespoons vegetable oil
1 ½ pounds beef chuck
cut in 1 inch cubes
2 tablespoons all-purpose flour
1 medium leeks
bias cut 1-inch
*
½ cup beef stock
prefer veal stock if possible
8 ounces tomato sauce
1 tablespoon worcestershire sauce
1 teaspoon basil
dried
*
3 medium carrots
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
*

Directions

  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.

  1. 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 361g (12.7 oz)
Amount per Serving
Calories 71762% of calories from fat
 % Daily Value *
Total Fat 50g 76%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 177mg 59%
Sodium 331mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 98g
Vitamin A 168% Vitamin C 23%
Calcium 7% Iron 38%
* based on a 2,000 calorie diet How is this calculated?

 

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