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Beef Stew 2

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Ingredients

  • 1 (2 pound) boneless chuck roast
  • 1 tablespoon vegetable oil
  • 5 cups water, divided
  • 8 medium potatoes, peeled and quartered
  • 4 medium carrots, halved widthwise
  • 1 medium onion, quartered
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 2 to 3 tablespoons cornstarch
  • 1/4 cup cold water

Instructions

  1. In a pressure cooker, brown roast on all sides in oil. Remove roast. Add cooking rack; return roast to pan. Add 4 cups of water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed). Remove from the heat; allow pressure to drop on its own. Remove meat and keep warm.
  2. Pour juices into a cup or bowl; skim fat.
  3. Remove rack from cooker. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves, pan juices and remaining water to cooker. Cover securely; return cooker to full pressure. Reduce heat; cook for 8 minutes. Immediately cool according to manufacturer's directions until pressure is completely reduced. With a slotted spoon, remove vegetables and keep warm. Discard bay leaves.
  4. Combine cornstarch and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
  5. Serve with the meat and vegetables.

6 servings