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it can be made so quickly in the pressure cooker instead of the usual 3 1/2 hours


1 tablespoon veg oil and a tab of butter (with each batch of meat you sear, you should do it twice)

2 lbs beef stew meat

2 garlic cloves, chopped

1 large onion, cut up

carrots,chunked or diced.. I have frozen ones I throw in sometimes

4 celery ribs, peeled and cut into large chunks

8 small potatoes,peeled kept whole

salt & pepper (to taste)

1-2 teaspoon dried parsley

2 cups water with 2 beef bullion cubes if you have them (or  preferably 1 can of beef stock )

Tomoato Gravy Ingredients:

1 can peeled diced tomatoes chili ready, seasoned t0matoes.


Veg Oil and a tab of butter

3 Tbsp self rising flour


beef bullion


2 cans water



Cooked Rice or Egg Noodles to serve it over




Cut the roast into chunks, about 1 inch (or larger if that is your preference) or buy it already done for you.



have your onions and garlic chopped and ready to go



Heat oil in bottom of heavy pot  until hot, add a tab of butter and add half of the  meat, and onion and garlic,  you will be doing two batches (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 first batch of  the meat, letting it brown on all sides. take meat and pour into your waiting pressure cooker.

and do the next batch of meat with your leftover onions and garlic just the same as the first.. make sure to salt and pepper your meat as it sears.

Add to the pressure cooker pot once done


add to the pressure cooker about 8 small peeled whole potatoes


chopped large chunks of celery

a tab of butter

carrots if you have any.. I used a few chopped frozen ones

salt and pepper and add in a can of Beef Broth

Lock the pressure cooker lid in place and bring to high pressure over high heat.

Once you bring to pressure.. start timer and Cook 15 minutes.

Cool pot immediately with the quick release method, a little cold water on the side of the pot and once steam drops you may unlock

At this point you could serve as is.. verry flavorful!! OR you could continue on in making your stew by making a tomato gravy like I am today.

To make your tomato gravy you will need one can of peeled diced tomatoes (chili style, seasoned and ready)

In your same pot you had browned your beef in earlier you will put a little oil and a tab of butter let it heat and add about 2-3 tbsp self rising flour

.. make yourself a roux by stiring in the oil and butter and letting it brown but not burn.

Once the nutty smell has been achieved you will then add in your can of tomatoes and stir quickly.


Fill up the can with water and add to the pot.. stir.


Salt and Pepper well. Lower heat and let the gravy get really thick..



Once thick.. Now take one beef bullion cube and add to the can,


fill up can once more with water and add to the pot,




turn up heat some and stir let it boil gently for a while taste and when it is right.. add in your meat and veggies you cooked in your pressure cooker, to the tomato gravy.


Turn down heat to simmer and put on lid and let it simmer at least 30 minutes.

You have just taken a 3 1/2 hour meal and made it in an hours time!

Enjoy over Buttered Egg Noodles or Steamed Rice.. or just eat as is. I am steaming rice today to serve mine over with a side of green beans

NOTE this recipe can be made WITHOUT a pressure cooker just have to cook it very long, (at least 3 1/2 hours)  to get meat tender.













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