Very flavorful beef stew, hearty and great for freezing or pot pies.
Provided by TheCattlemansWife
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Pat beef dry with paper towels. Season with salt and pepper.
- Melt butter in a pressure cooker over medium heat; cook beef until browned, 5 to 7 minutes. Transfer beef to a plate. Add wine and scrape the bottom of the pressure cooker with a wooden spoon. Add potatoes, broth, soup, carrots, onion, and garlic. Add additional wine or broth, if needed, to ensure that liquid just covers the ingredients.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 20 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Combine peas, sour cream, and mushrooms in the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 5 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 24 g, Cholesterol 84.5 mg, Fat 24.8 g, Fiber 4.3 g, Protein 24.4 g, SaturatedFat 11.2 g, Sodium 618.4 mg, Sugar 5.7 g
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