Pressure Cooker Stout Beef Stew
Minutes Prep time: 20
Minutes Total time: 90
Servings: 8
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 90
Servings: 8
Difficulty: Intermediate
PAM® Avocado Oil No-Stick Cooking Spray
2 tablespoons vegetable oil
2-1/2 pounds boneless beef chuck roast, cut in 1-inch pieces
2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
1 bottle (12 oz each) stout beer
1 cup beef stock
1/3 cup all-purpose flour
2 tablespoons Hunt's® Tomato Paste
2 tablespoons Worcestershire sauce
1-1/2 pounds baby red-skinned potatoes, halved
2 medium yellow onions, cut in large chunks
4 medium carrots, cut in large chunks (about 3 cups)
1 bag (10 oz each) Birds Eye® Steamfresh Sweet Peas
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 51 mg | 5% |
Carbohydrate | 32 g | 11% |
Cholesterol | 102 mg | 34% |
Total Fat | 12 g | 18% |
Iron | 5 mg | 25% |
Calories | 405 kcal | 20% |
Sodium | 750 mg | 31% |
Protein | 38 g | 77% |
Saturated Fat | 4 g | 18% |
Sugars | 6 g | 1% |
Vitamin C | 17 mg | 28% |
Spray 6-quart multicooker pot with cooking spray. Select sauté function and heat oil in pot. Season beef with salt and pepper. Cook in batches until browned on all sides. Remove beef from pot. Pour in beer, bring to a boil and boil 5 minutes.
Whisk together beef stock, flour, tomato paste and Worcestershire sauce in liquid measuring cup. Press cancel. Add beef back to pot and stir in stock mixture.
Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 30 minutes. When time is up, carefully open pressure release valve to quick release steam. Carefully remove lid.
Stir potatoes, onions and carrots into pot. Lock lid in place and close pressure release valve. Select high pressure cook function and cook 25 minutes. When time is up, carefully open pressure release valve to quick release steam. Carefully remove lid.
Microwave peas according to package directions. Stir peas into stew and serve.
Pressure Cooker Stout Beef Stew