Pressure-Cooked Beef and Mushroom Stew

Prep Time 15 min
Cook Time 1 min
Servings 3 to 4 servings
Difficulty Easy

Ingredients

  • 2 tbsps. all-purpose flour
  • 1/2 tsp. salt
  • 3/4 tsp. pepper
  • 1 lb. beef cubes for stew
  • 1 tbsp. olive oil
  • 3/4 cup R.W. Knudsen Family® Organic Carrot Juice Blend
  • 2 cups sliced fresh mushrooms, any variety
  • 1/2 cup sliced onion
  • 1 1/2 tsps. Worcestershire sauce
  • 1/2 tsp. fresh thyme leaves
  • 1/2 tsp. minced garlic

Directions

  • Step 1

    COMBINE flour, salt and pepper in large plastic bag. Add beef cubes. Seal bag and shake to coat evenly.

  • Step 2

    PRESS Saute button to heat multi-use programmable electric pressure cooker. Add oil; heat 2 minutes. Add beef cubes. Cook until browned on all sides, about 5 minutes.

  • Step 3

    STIR in carrot juice, scraping browned bits from bottom of pot.

  • Step 4

    ADD mushrooms, onion, Worcestershire sauce, thyme and garlic. Stir until blended.

  • Step 5

    PLACE lid on pressure cooker; twist and lock according to manufacturer's instructions. Place exhaust valve in the Sealing position. Press Manual button and set to cook at high pressure for 40 minutes. When cooking is complete, turn off pot and use quick release method to release pressure. Remove lid according to manufacturer's instructions. Serve over noodles, rice or mashed potatoes, if desired.

  • Calories 0
  • Calories from Fat0g
  • Total Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 0mg
  • Total Carbohydrates 0g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet