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2 tsp olive oil ( try Rosemary, Garlic, or Tuscan Herb)
1.5 to 2 lbs of stew meat
1 medium yellow onion chopped
3 medium carrots peeled and cut into 2 inch pieces
2 stalks celery cleaned and chopped
3 to 4 medium yellow or red potatoes cut into about 2 inch chunks or just quartered
2 Tbsp Prime Rib Rub
2 tsp Bouquet Garni
2 tsp Worcestershire Powder
2 Tbsp Tomato Powder
1 Cup beef broth
2 Tbsp Arrowroot Powder
1/2 cup water or broth
Start by selecting the sauté setting on your pressure cooker and letting it get hot for a couple of minutes, then add your oil along with the beef and onions. You just want to brown the beef a little bit, but do not cook it fully, just until there is no pink and the onions are slightly softened.
Next you will add the spices and stir to coat the beef and onions. The spices will absorb any additional liquid from the beef and onion mixture and get kind of thick, and slightly brown on the bottom of the pain.
Add your broth and stir to get up any brown bits that may have formed on the bottom of your pot. Hit the cancel button and then stir in the carrots, celery, and potatoes to coat them with the sauce.
With the pressure release valve in the close position, select the pressure cook button and set the time for 10 minutes and then walk away it will do it’s magic. Once the pot is done and had beeped, let it sit for 10 more minute to naturally release pressure, and then release any remaining pressure by carefully turning the pressure release valve. Push the cancel button and now you can open the pressure cooker and see your stew and give it a stir.
If you want a thicker heartier stew, mix the Arrowroot Powder and water or broth together. Select the sauté button and when the liquid comes to a simmer, add mixture to the stew and stir, it will thick as it cooks. I would cook for an additional 3 minutes and then hit the cancel button again. Now it is ready to serve.