Recipe: Pressure Cooker Beef and Root Veggie Stew

This morning, the kids had cold hands walking to school.  We've had to shut the windows in the house.  We need to pick our apples off the trees.  My thoughts are turning to pumpkin.

In short, fall has arrived.

Enter beef stew!

A bowl full of fall comfort

And the pressure cooker makes that all-day flavor quick and easy.  I have the electric Cuisinart pressure cooker, and I love it.

I threw in a bunch of different root veggies, which you could change up to suit your tastes.


Pressure Cooker Beef and Root Veggie Stew

1 lb stew meat, cubed
~1 Tbsp flour
1 small onion, chopped
1 Tbsp olive oil
1 sweet potato
1 parsnip
1 turnip
1 c chopped carrot
3 potatoes
3 c water
2 Tbsp Better than Boullion (or use your favorite broth instead of water)
1/2 Tbsp cooking sherry
1-2 Tbsp Worchestershire sauce
2 Tbsp corn starch
8 oz sliced portobello mushroom

Dredge the stew meat in flour.   Chop the onion.  Heat oil in your pressure cooker, and brown the meat and the onion.

That's a lot of tasty veggies!

Before pressure cooking

After pressure cooking, before adding mushrooms

Meanwhile, peel and chop the root veggies.  Add to the pressure cooker, along with water, boullion, sherry, and Worchestershire sauce.  Put the lid on the pressure cooker, and set to high pressure for 20 minutes.  Allow the pressure to release naturally for 5-10 minutes, and then quick release the rest of the pressure.

Stir in the mushrooms (chop into smaller pieces if you prefer).  Add the cornstarch to a small amount of cold water and whisk until combined.  Stir into the stew and simmer for several minutes until the mushrooms are cooked and the stew has thickened.