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RECIPE
18 INGREDIENTS15 STEPS1HR 30MIN

Comforting Pressure Cooker Beef Stew

3.0
3 Ratings

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Make this homey pressure cooker beef stew with juicy tender brisket paired with flavorful thick tomato sauce. This ultimate comfort food is so satisfying and easy to eat. Deliciously perfect over pasta, rice, or as is.
1HR 30MIN
Total Time

Pressure Cook Recipes

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Ingredients

US / METRIC
Servings:
4
Serves 4
1.5 lb
Whole Beef Brisket
to taste
2 Tbsp
2
Small  Onions , finely chopped
3 cloves
Garlic , chopped, crushed
2 stalks
Celery , chopped
2
Carrots , chopped
1 dash
Sherry Wine
to taste
Dried Thyme
3
or Yukon Gold Potatoes

Chicken Stock Mixture

2 cups
Unsalted Chicken Stock
or Low Sodium Chicken Stock
1 Tbsp
Worcestershire Sauce
1 Tbsp
3 Tbsp
Tomato Paste

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Nutrition Per Serving

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CALORIES
849
FAT
40.0 g
PROTEIN
42.2 g
CARBS
80.4 g

Cooking Instructions

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Step 1
Combine Unsalted Chicken Stock (2 cup), Worcestershire Sauce (1 tablespoon), Light Soy Sauce (1 tablespoon), Fish Sauce (1 tablespoon) and Tomato Paste (50 milliliter) is a medium bowl.
Step 2
Trim excess fat on the Whole Beef Brisket (1.5 pound). Then, generously season the beef brisket with Kosher Salt (to taste) and Ground Black Pepper (to taste).
Step 3
Heat up your pressure cooker and add Olive Oil (1 tablespoon) into the pot. Sear one side of the beef brisket for roughly 5 minutes.
Step 4
Sear the other side for another 5 minutes. Then, place the beef brisket on a chopping board and let the meat rest.
Step 5
Add Olive Oil (1 tablespoon) to the pot, then add finely chopped Onion (2) and season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Cook until the onions are tender and brown, then add crushed and chopped Garlic (3 clove) and stir until fragrant.
Step 6
Add chopped Celery (2 stalk), chopped Carrot (2), and a pinch of Kosher Salt (to taste) and Ground Black Pepper (to taste), then cook for 2 minutes.
Step 7
Add Sherry Wine (1 dash) to deglaze the pot, then allow the wine to reduce.
Step 8
Add the chicken stock mixture to the pot.
Step 9
Cut the brisket into 1 to 1 1/2 inch cubes, then toss with All-Purpose Flour (1 tablespoon).
Step 10
Add the beef briskets chunks and make sure the briskets are spread out, so each piece can soak the stock mixture. Don’t stir the beef briskets as you don’t want too much flour to get into the stock mixture.
Step 11
Then, add Bay Leaf (2) and rub Dried Thyme (to taste) against your fingers and sprinkle them in the pot.
Step 12
Lastly, add the cubed Russet Potato (3) on top. Then, close the lid.
Step 13
Electric pressure cooker: cook at high pressure for 70 minutes, then natural release.
Step 14
Or use a stovetop pressure cooker: cook at high pressure for 55 minutes, then natural release.
Step 15
Open the lid. Add Kosher Salt (to taste) and Ground Black Pepper (to taste) if necessary. Serve immediately with pasta, rice, or just eat it as is.

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Nutrition Per Serving
Calories
849
% Daily Value*
Fat
40.0 g
51%
Saturated Fat
14.0 g
70%
Trans Fat
0.0 g
--
Cholesterol
115.7 mg
39%
Carbohydrates
80.4 g
29%
Fiber
7.6 g
27%
Sugars
9.4 g
--
Protein
42.2 g
84%
Sodium
719.6 mg
31%
Vitamin D
--
--
Calcium
108.4 mg
8%
Iron
6.6 mg
37%
Potassium
2242.8 mg
48%
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