Pressure Cooker Beef Stew

Wow, what a difference in the stew when cooked under pressure. We have been experimenting with the Fagor electric multi cooker (it is a slow cooker, pressure cooker and rice steamer in one- great price at Macy's if you are a member and/or can find a code) and made a beef stew on the stovetop and one in the pressure cooker. Now I know why my gramma made the best stew on the planet and even though all of us tried to replicate it we just couldn't. The meat is a lot more tender and succulent and the flavor of everything is just... intensified.

Here's how we did it.

1 1/2 lbs stew meat (I cut a rump roast into chunks)
1 bag baby carrots, halved
1 bag mixed baby potatoes*, halved
1 8oz box white button mushrooms, quartered
1 bag frozen pearl onions

Heat pressure cooker to high with a bit of oil of your choice- veggie, canola or coconut work well here.

In a large zip-top bag, put about a quarter cup of flour and season liberally with whatever you are using- we used Mrs. Dash Garlic Blend.  Most any seasoned salt or salt free blend would work here, customize one to your taste starting with one of the many myo seasoning blend recipes and adjust it to taste.  Add meat and shake well to cover all sides.

Brown meat on all sides then add about 4 cups of beef broth- can make your own with bullion cubes or beef base- bring to a boil.

Set pressure cooker to high for 15 minutes then let pressure come down and add veggies.

Bring back to a boil and set pressure cooker to high for 5 minutes then let pressure come down- bring back to boil.

Add a cornstarch slurry if needed (a couple tablespoons of cornstarch mixed into cold water) and add to stew, stir until bubbling and thickened.

*We used a mix of red, yellow and purple potatoes because they were on sale, any waxy skinned potato will work just cut to the size you like.

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