Beef Stew And Dumpkings In A Pressure Cookier Food

PRESSURE-COOKER BEEF STEW

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally., Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.

PRESSURE COOKER BEEF STEW AND DUMPLINGS

Steps:

• Season beef with salt and pepper.
• On an electric pressure cooker select the menu to browning.
• When heated add the olive oil. Add the beef to the pressure cooker and brown working in batches. Remove the beef to a plate and set aside.
• Select the menu to Saute. Add the onions and saute for 1-2 minutes. Add the carrots and saute for 2-3 minutes.
• Add the garlic and saute for 1 minute. Add the green beans.
• Stir in the tomato paste and Worcestershire. Add the beef back into the pot and add the bay leaves, thyme, wine and beef broth.
• Select the High Pressure menu and set the timer for 10 minutes.
• Check liquid level and add a bit more broth if needed.
• Prepare the dumplings. In a medium bowl add the biscuit mix and cut the shortening in until crumbly. Whisk together the milk and egg then add to the biscuit mixture and stir just until blended.
• Remove the bay leaves. Select the menu to Saute and when the beef mixture begins to bubble add the dumpling mixture by using a cookie scoop to drop the dumplings on top.
• Place the cover on top but do not lock and cook 10-15 minutes until the dumplings are puffed and cooked.
• Top with fresh chopped chives.

BEEF STEW AND DUMPKINGS (IN A PRESSURE COOKIER)

Steps:

• STEW: Place the beef chunks, water, and onions in the pressure cooker. Secure the cover according to your pressure cooker directions and cook on the stove for 8 minutes after the correct pressure has been reached, which only takes a few minutes. For my Presto pressure cooker I start on highest heat until I hear the steam, then I reduce the heat to very low and start the timer for 8 minutes. You should hear a slow, steady flow of steam for 8 minutes.
• Remove the pressure cooker from the heat and COOL IT AT ONCE by putting it into the sink and running cold water over the cover. Wait for the pressure knob to lower. You will hear and see the pressure knob lower.
• Remove the cover and add the potatoes, carrots, salt, black pepper, and bay leaves.
• Secure the cover, and place on the stove over the highest heat. When you hear the steam in a slow, steady flow, reduce the heat to very low and start the timer for 3 minutes.
• Remove the pressure from the heat and COOL IT AT ONCE by putting it into the sink and running cold water over the cover. Wait for the pressure knob to lower. You will hear and see the pressure knob lower.
• Remove the cover. Now you will thicken the stew. Here is an easy way.
• THICKENING: In a plastic 8-ounce cup, stir the water and flour together to form a paste. Pour the paste into a small strainer held over the stew. Use a spoon to scrape the paste into the stew. You will see the stew thicken. Gently stir the stew. For a thicker broth, add a little more flour and water mixture. For a thinner broth, add more water. Depending on how much thickening you use, you might need more salt and pepper. Taste the broth, and add more salt and pepper if you'd like. (Discard the plastic cup! No clean-up!)
• DUMPLINGS: In a medium bowl, mix the Bisquick mix and milk together to form a soft batter. Bring the stew to a very gentle boil on medium low heat top of the stove. Drop dollops of dumpling batter in whatever size you want, on top of the boiling stew. Cook UNCOVERED on low heat for 10 minutes, then place a COVER on the pot, and cook covered, for 10 minutes more.
• Serve immediately.

PRESSURE COOKER BEEF STEW

Steps:

• Place all ingredients into the bowl of the pressure cooker. Secure the lid and bring up to full pressure/temperature.
• Cook on high pressure for 25 minutes. Allow pressure cooker to come back to room pressure by natural release. Remove the bay leaves before serving.

BEEF STEW - PRESSURE COOKER

Steps:

• Cut stew meat into smaller pieces if desired.
• Place in pressure cooker.
• Sprinkle with Worcestershire sauce, Kitchen bouquet, and paprika.
• Sprinkle with flour.
• Layer potatoes, then carrots, then celery, then mushrooms on top.
• Add pressed garlic and bay leaf.
• Pour tomato soup and beef broth over all.
• Sprinkle with salt and pepper.
• Cook on high pressure for 20 minutes.

PRESSURE COOKER BEEF STEW

Steps:

• Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
• Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
• Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
• When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
• Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.

PRESSURE COOKER GOLDEN MUSHROOM BEEF STEW

Steps:

• Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear
• Stir the meat, letting it brown on all sides. Next, add the onions, carrots, mushrooms, potatoes, salt, pepper, parsley, golden mushroom soup, water and optional beef bouillon(the bouillon gives a stronger flavor)
• Lock the pressure cooker lid in place and bring to high pressure over high heat.
• Cook 15 minutes.
• Cool pot immediately and serve.
• If the gravy isn't thick enough then stir a bit of cornstarch to some cold water (only about 1 T to half a cup of water) and add to the gravy. Bring to a boil and the gravy will thicken.

MOM'S BEEF STEW (PRESSURE COOKER)

Steps:

• Cut the roast into chunks, about 1 inch (or larger if that is your preference). Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear - this gives the stew such yummy flavor.
• Stir the meat, letting it brown on all sides. Add the chopped garlic, stir for 1 minute, then add the onions, carrots, celery, potatoes, salt, pepper, parsley, water and optional beef bouillon(the bouillon gives a stronger flavor - you can also wait to see how it comes out, and if you feel that it's not flavorful enough, you can add the beef bouillon and boil the stew for a minute or so).
• Lock the pressure cooker lid in place and bring to high pressure over high heat.
• Cook 15 minutes.
• Cool pot immediately and serve. ENJOY!
• Optional ingredients - you can add some chopped tomatoes if you'd like before cooking, or after bringing it to pressure, you can throw in some canned mushrooms or frozen peas and heat thoroughly.

KELLY'S PRESSURE COOKER BEEF STEW

Steps:

• Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste.
• Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar.
• Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.
• Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.

MUSHROOM BEEF STEW WITH DUMPLINGS(PRESSURE COOKER)

Steps:

• Place stew meat, cut in bite sized pieces, drained mushrooms, soups, worestershire, and water to pressure cooker.
• lock the lid into place and bring to low pressure;maintain low pressure for 30 minutes.
• Quick release the pressure and remove the lid.
• Stir in the thawed stew vegetables.
• Bring to a simmer and then drop tablespoon dollops of the dumpling batter.
• Lock the lid into place and bring to low pressure for 5 minutes.
• Quick release the pressure and remove the lid.
• Stir the stew, be careful not to break the dumplings.
• DUMPLINGS.
• cut the butter into the Bisquick until crumbly.
• Combine the milk and beaten egg.
• Add to dry mixture. Stir until just blended.
• Add salt and pepper to taste after cooking the dumplings and stew.

BEEF STEW WITH DUMPLINGS

Steps:

• In a bowl, toss cubed beef with flour to coat.
• Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
• Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
• In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.