Reviewed: Jan. 28, 2009

This is a great basic beef stew recipe....I made the following changes: canned beef broth for the bullion/water, 3 cloves of garlic(pressed), 2 sprigs of thyme, 1 TBS of dried parsley, and 5 meat soup bones. It is my new favorite beef stew recipe. Thanks for sharing it!!

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mommajana

Cooking Level: Expert

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Reviewed: Nov. 5, 2008

I swear by pressure cookers!! I cook about 70% of my meals in them and proudly own about 7 (some vintage some new). They are the best cooking utensil ever! Hands down. Lost art indeed and I'm trying hard to bring it back! Visit my site at http://www.flanboyanteats.com for Cuban and latin fusion recipes cooked in the pressure cooker! Hope you enjoy!

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CubanChickCooks

Cooking Level: Professional

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 17, 2008

I forgot to put stew in the crock pot, so used pressure cooker to make dinner in time. May never go back again! Used ratio of 1# beef/1# carrots/3 large potatoes. Cooked 10 min, added potatoes, cooked another 10 min. Also added a couple of shakes of Montreal Seasoning.

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HippieBev

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Reviewed: Jan. 23, 2008

I really enjoyed this recipe. It's right up there with the beef stew I make in a stock pot that cooks for 4 hours. So time-wise, this recipe wins. The only thing that I like about the other stew better is the red wine. The meat in this recipe is just as tender. Also, since this recipe has no wine, I was able to grind it up in the bullet for my 10 month old, who ate it up! To give it a little more taste, I put some hot sauce on my serving.

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cassysmom

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Reviewed: Dec. 10, 2007

Recipe was very good. I added potatoes at the same time as other ingredients and omitted the cornstarch. To thicken I added a mixture of milk and flour and simmered until desired consistency. I used Knorr bouillion cubes and really liked to added flavor.

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Bernadette Glorio

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Reviewed: Aug. 31, 2007

This recipe is so easy, tasty and fast. It's got simmered all day flavor and texture.

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ADALLALY

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 3, 2007

Cooking with a pressure cooker is a lost art. I never see anyone using one anymore - it's a shame. People don't know what they are missing out on! The ultimate fast food when rich, hearty beef stew takes only 30 minutes from beginning to end! I use a similar basic recipe such as this, but add a TBS of tomato paste to the beef broth base. I don't use bouillian because of the salt factor. I don't bother to parboil potatoes and add the carrots and taters at the last 5 minutes of cooking. Comes out perfect every time. If you par boil the potatoes it removes the "stick to your ribs" factor that's so devine about stew! Try the School Lunchroom Rolls recipe on this website with this stew. VERY nice together and oh, such sweet memories!

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BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 10, 2007

I use this recipe at my cafe, it is quick and easy. I top it off with dumplings. Everyone loves it!

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j9davie

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Reviewed: Dec. 18, 2006

Excellent stew recipe.. I have tried a couple and this one is the best yet. I added a few chopped celery stalks, a large clove of garlic and a dash of red wine vinegar. A taste sensation!

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LALMUFFIN

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Reviewed: Nov. 13, 2006

I was on a time constraint and this was so quick and easy. I fed hungry hunters who loved this. I did substitute beef broth and cooked the potatoes and green beans after cooking the beef and onions for 10 mins. Everything was so tender! I'd definitely serve this again!

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Vicky

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Urbana, Ohio, USA

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Reviewed: Oct. 7, 2006

I used this recipe as the basis but I changed/added several things. I dredged the meat in seasoned flour before browning and I used beef broth insead of bouillon. I also added 3 whole cloves of garlic, fresh ground pepper and salt to taste, and 2 teaspoons of Worcheshire. I cooked all this for 10 minutes, cooled it down and added the potatoes and some green peas. I then cooked it for another 10 minutes. I think I cooked it too high toward the end because it began to burn slightly, but it did not affect the taste. It was delicious and fast.

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LILYSNANNY

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Reviewed: Sep. 4, 2006

Very easy and very good. Will make again.

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B.J.

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Mar. 10, 2006

This stew was very good. I made a few changes to suit our tastes. I added a can of diced tomatoes and a can of mixed veggies. I poured the tomatoes on top of the stew since tomatoes tend to scorch if mixed in. I also cooked the potatoes with the stew instead of in another pot. I cooked the stew at high pressure for 10 minutes and then added the potatoes and let them cook the remaining 10 minutes in the broth.

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LeslieD

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Reviewed: Nov. 25, 2004

To add to this recipe, feel free to add as many vegitables as you'd like, peas are a nice addition, some people add turnips...to your own taste, this recipe as it is, is a good base beef stew recipe to be adjusted to your tastes.

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