🫙 From the Spice Rack
Beef and Vegetable Stew
2 tablespoons vegetable oil 1 1/2 pounds beef chuck -- cut in 1" cubes 2 tablespoons all-purpose flour 1 medium leek -- bias cut 1-inch 1/2 cup beef stock 1 can (8 oz) tomato sauce...
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Ingredients8 items
Ingredients
- 2tablespoonvegetable oil
- 11/2 pounds beef chuck -- cut in 1" cubes
- 2tablespoonall-purpose flour
- 1medium leek -- bias cut 1-inch
- 1/2cupbeef stock
- 1can(8 oz) tomato sauce
- 1tablespoonworcestershire sauce
- 1teaspoondried basil
Directions
- 1
2 tablespoons vegetable oil 1 1/2 pounds beef chuck -- cut in 1" cubes 2 tablespoons all-purpose flour 1 medium leek -- bias cut 1-inch 1/2
- 2
Heat the oil in the pressure cooker over medium-high heat
- 3
Add the meat and cook uncovered, turning, until well browned, 6 to 8 mediums
- 4
Sprinkle on the flour and cook, stirring, 1 minute
- 5
Add the leek, beef stock, tomato sauce, worcestershire sauce and basil
- 6
Cover and bring to high pressure
- 7
Reduce heat to stabilize pressure and cook 10 minutes
- 8
Release pressure by running cold water over the cover