Beef Stew in the pressure cooker

Beef, paleo recipes, vegetables

This is a delicious, one pot recipe that you can have on the tablet in less than one hour and only 1o to 15 minutes of prep time.

Once again I have to thank Robb Wolf for inspiring me to buy a pressure cooker, here.

This is a recipe I turned paleo with inspiration from Lorna Sass’s Cooking Under Pressure (20th Anniversary Edition) and Miss Vickie’s Big Book of Pressure Cooker Recipes. Both books are fantastic references for getting started in pressure cooking and I will always keep them in my cooking library, although about half of the recipes are not even close to paleo.

Preparing the meat

I used round steak that I cut into large chunks with my kitchen shears.  You can use any beef you like, round steak, stew meat, whatever you got.

Heat up some bacon grease in a cast iron skillet, lightly brown the meat chunks in the skillet.  This step in not necessary, so if you are in a hurry or simply don’t want to brown – then skip it.


Veggies for the stew

Use what every the market has or what every root vegetables or squash that you happen to have.  Here is what I used:  6 small parsnips peeled and cut in to thirds, 1 sweet potato peeled and cut it to chunks (this will disintegrate and become part of the broth), 1 package of mushrooms cut in to quarters, 1 medium onion diced, 4 carrots peeled and cut into 2-3 inch chunks, 1 tablespoon minced garlic and 1 15 oz can of crushed tomatoes (don’t do tomatoes? –  leave them out, it will still be great).

Filling the pot

Add to the pot  1 cup of broth (chicken or beef).  To that add 1 tablespoon of worcestershire sauce, 2 bay leaves, 1 tsp dried thyme, 1 tsp dry mustard, the a pinch of allspice.  Stir well.  Then add the meat and all the veggies you chopped up and top it off with the can of tomatoes (or not).

Lock the lid and bring up to high pressure.  Once high pressure is reached set timer to 16 minutes and turn burner as low as possible while still maintaining high pressure.  Once timer go off, turn off burner and let pressure go down.  Pot should be ready to open in about 15 minutes (if it hasn’t it is ok to use the cold water method to release pressure).  If the meat isn’t done to your liking take it back up to high pressure for a few more minutes.

Once you open the lid you can add about a cup of frozen peas  and let set for 10 minutes.  Remove the Bay leaves.

Enjoy, make this huge batch so you have leftovers for a few days.

This recipe filled a 6 quart pressure cooker to the max, adjust the recipe as needed for the size of your cooker.

I Eat Mostly MeatRecipes for a Paleo Diet

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