Thursday, October 4, 2012

Beef Stew

Beef Stew

2 pounds of lean, cubed stew beef
2-4 scrubbed, peeled (optional - you can use skin, esp with red potatoes!) potatoes
4-6 carrots, peeled and sliced in chunks
2-3 ribs of celery, sliced in chunks
1 large onion, cut in large pieces
seasoned flour
1 can beef broth (low salt)
1 can of either Campbell's Golden Mushroom Soup or 8 oz. tomato sauce
1/2 cup of red wine or cooking sherry
salt, pepper to taste
1 heaping teaspoon of herbs De Provence or Italian seasoning
1 bay leaf
1-2 cups fresh green beans cut in pieces (optional)
 
Dust beef with seasoned flour.  Brown in veg or olive oil.  Layer in a pressure cooker - beef, potatoes, and cut vegetables.  Mix the soup, broth, seasons, and wine or sherry and pour over all in a pressure cooker.  Make sure the pressure cooker is not over 2/3 full!  Put lid on securely, and lock.  Heat till the pressure indicator is rocking, and time for 10-12 minutes.  Cool cooker at once.  Mix 1-2 tablespoons of flour in a small glass of water, and add to the stew to thicken as desired.  I serve my stew on top of either rice or wide egg noodles.  I love this meal in fall with homemade biscuits and a salad!
 

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