Pressure Cooker Beef Stew

I thought a stew made in a pressure cooker was particularly appropriate, considering the pressure I’ve been under lately. Don’t be afraid of pressure cookers – they’re a fantastic way to get food on the table quickly, with minimal effort. If you have a newer cooker you won’t have as much noise to deal with, and you can feel relatively safe. The one I use is probably as old as I am (40), so just to be sure, I always leave the kitchen while it’s cooking. I can’t help it, I’m nervous that way.

Pressure Cooker Beef Stew

1 pound beef stew meat, or any inexpensive cut of beef, cut into 1″ cubes
Salt & pepper
Flour
3 medium onions cut into eighths
6 cloves of garlic, chopped
3 1/2 cups beef broth
1 1/2 teaspoons brown sugar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
3/4 teaspoon dried thyme
1 tablespoon Worcestershire sauce
2 cups carrots, peeled and cut into 1″ pieces
4-5 potatoes, peeled and cut into 1″ pieces
3 stalks celery, cut into 1″ pieces

Season meat generously with salt and pepper and dredge in flour. Don’t shake it off too carefully – the flour will help thicken the stew. Add a bit of canola oil to the pressure cooker and brown the meat, then remove and set aside. Add the onions (and a little more oil, if necessary) and cook until they begin to soften. Add garlic and cook for another minute, until fragrant. Add one cup of the broth and stir, scraping up the brown bits from the bottom of the pan. The flour will thicken the broth a bit. Add the remaining broth and stir. Stir in all remaining ingredients.

Put lid on pressure cooker and seal. Increase heat to high and cook at 10 pounds of pressure and cook for 15 minutes. Remove from heat and let cool until pressure reduces to 0 – the new pots will not let you open them until it’s safe. Remove the lid and check the consistency. If necessary, thicken with a little cornstarch mixed into cold water.