FromMyKitchen Vegetable Beef Stew

FromMyKitchen Vegetable Beef Stew
photo by tammycookblogsbooks.blogspot.com

If you have never used a pressure cooker, you really need to try one out. The new ones are very safe. Read here what Author Vickie Smith from Miss Vickie's Big Book Of Pressure Cooker Recipes  has to say about pressure cookers.

Vegetable Beef Stew
1 pound boneless beef pot roast, cut into bite-sized pieces
1 tablespoon cooking oil
4 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can mixed vegetables, drained
1 teaspoon onion powder
4 tsp beef bouillon
1 clove garlic, minced
salt and pepper to taste

In the pressure cooker, brown beef in hot oil. Add remaining ingredients. Secure lid on the pressure cooker. You will need to follow the specific instructions for your pressure cooker. For mine, I turn to heat to high until the top starts to jiggle. After this, I turn it to medium heat and cook it for 30 minutes. It's that simple! Before you can open the pressure cooker, the pressure needs to be released. Once again, read your pressure cooker's instructions on the proper method to release the steam before the pressure cooker will allow you to open it. Once the pressure is released, get ready for a great tasting soup! This recipe can also be made on the stove in a dutch oven - cook on low until the meat is tender or in a Crockpot on low for 8 -10 hours, or on high for 4 hours.

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