Beef and Vegetable Stew
37
37
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
- 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.
- 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.
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?
