Beef Stew
- Prep time
- 15 minutes
Ingredients
| 1 | Tbsp | oil | |
| 1-2 | lbs | beef stew meat | cut into 1-inch pieces |
| 1/2 | cup | water | |
| 1 | beef bouillon cube | ||
| 1/2 | clove | garlic | |
| 1 | bay leaf | ||
| 1 | tsp | salt | |
| 1/8 | tsp | allspice | |
| 1/4 | tsp | lemon juice | |
| 1 | medium onion | quartered | |
| 2 | potatoes | peeled and cut into 1-inch cubes | |
| 2 | carrots | peeles and cut into 1-inch pieces | |
| 5 | oz | green peas | |
| 1 | Tbsp | cornstarch |
Directions
Brown meat with oil. Cook meat, onion, and spices for 20 minutes in a pressure cooker. Take pressure off and open. Add vegetables (except peas) and cook with half of the water for 5 more minutes.
Before serving, mix cornstarch with remaining (cold) water. Stir into the stew. Heat peas covered in the microwave with water. Drain and add to stew.
Notes
Megan suggests:
- Get a nice crust on the meat when browning.
- Caramelize the onions and carrots
- Add in some rosemary and/or thyme sprigs in the first round of pressure cooking. Remove stems before second round
- Add a good splash of red wine (or red cooking wine for Matthew) before second round of pressure cooking
Tags: entree