When I cook my stew, the sound of the weight hissing, and jiggling on the pot, brings me right back home. My mom is truly here in spirit when I make this for my family!
You will need:
- 2 lbs. Chuck Stew Beef
- 1 Tbsp. Oil
- 1 Tbsp. butter, unsalted
- 1 lb. fresh carrots, peeled and cut into half-moons
- 2-1/2 lbs. potatoes, peeled and cut into 1-1/2" chunks
- 1/2 large Spanish onion, roughly chopped
- 3 cups beef broth
- 1 10-ounce pkg. frozen peas
- Garlic Powder, Paprika, salt and pepper to taste
- 3 Tbsp. flour
While meat is cooking, peel carrots and potatoes and keep in a large bowl of cold water until ready to use.
Remove cover, add potatoes and carrots and cover and bring back to 15 lbs. pressure. Cook for 10 minutes. Place pressure cooker under cool running water in the sink to bring pressure down quickly. Remove meat, carrots and potatoes to a large baking pan or casserole dish. Bring pan juices up to a boil. Add peas and simmer 5 minutes.
To thicken gravy, mix 3 heaping Tbsp. flour into 1/2 cup cold water and stir to combine. Gradually add into simmering pan juices until it is the thickness you like. I kind of make it in between a soup and gravy consistency - Stoup - as Rachael Ray would say. Adjust seasonings.
Pour gravy over meat and potatoes in pan, try to wait until it cools off for a minute before you dig in!
Chow Down Pardner!
Serve with crusty bread or biscuits
If you don't have a pressure cooker, I would suggest making this stew in the oven @350 degrees F for at least 2 hours or until the meat is very tender, add potatoes and carrots, bake an additional hour and finish on the stove.