
My mother-in-law, however, used a pressure cooker to make stew. I was amazed how it cut the cooking time down. She gave us one as a Christmas gift in 1970 and I've been using it ever since (especially for stew and pot roast.) My stew takes about 20 minutes to cook versus 4 hours and it's really very good but there's no contest. I have to say that there is nothing like the taste of slow cooked beef stew. Dee wins this one hands down.
- 1.5- 2 lbs. stew meat
- 1/2 cup onion, chopped
- 10-12 small red potatoes,quartered
- 1 lb baby carrots
- 1 bag frozen peas
- 1 can beef broth
- 1 package brown gravy mix
- 1-16 oz large can of tomato sauce
In quart size ziploc bag place 1/2 cup of flour, sea salt and pepper.
Add meat to bag and shake bag until well coated in flour.
In large sauce pot get 1/2 stick of margarine very hot, then place meat in and brown on all sides.
Add a little garlic powder to meat.
Once meat is brown on all sides add onion, tomato sauce, 1 cup of water and the beef broth.
Bring to boil and simmer for 1 hour, keep covered and stir occasionally.
After 1 hour add potatoes and carrots. Cook on low, partially covered for an additional 2-3 hours (until potatoes and carrots are tender).
Once potatoes and carrots are tender add 1 bag of frozen peas and the packet of brown gravy (mixed with 1 cup of water). Cook an additional 1/2 hour.
**Serve with biscuits or Italian bread. Serves 6.
**Left over stew? Pour into a casserole dish and cover with crescent roll dough. Bake at 375 degrees until the crescent dough is golden brown. Viola!!! Beef Pot Pie!
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