Ingredients

Directions

1. Preheat electric pressure cooker on the sear function. Pat stew cubes dry with paper towel and season all over with salt and pepper. 2. Heat 1 tbsp (15 mL) oil in pressure cooker pot. Brown beef in batches, turning and adding remaining oil as needed, until browned on all sides. Transfer to a bowl with a slotted spoon. 3. Add butter to pot. Cook mushrooms, onion, garlic and thyme, stirring occasionally, for 5 to 8 minutes or until softened. Return beef to the pot with any accumulated juices. Stir in broth, potatoes, carrots and bay leaves. 4. Seal the electric pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and set time for 30 minutes. When the timer beeps, let pressure release naturally for 10 minutes. Quick release any remaining pressure. 5. Skim fat from sauce. Combine cornstarch with cold water in a small bowl. Set electric pressure cooker on the sear function. Bring to a boil, gradually stirring cornstarch mixture into pot; add peas. Boil, stirring, for about 2 to 3 minutes or until thickened and peas are heated through. 6. Discard bay leaves. Stir in parsley and vinegar and serve.

How to Cook It

Pot Roast

Cuts Used in This Recipe

Pressure Cooker Weeknight Beef and Mushroom Stew

Pectoral

Pressure Cooker Weeknight Beef and Mushroom Stew

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Stew Cubes

Halal Stewing Beef

Beef Marinating Cubes

Shank Centre Cut for Stewing Beef Boneless

Pectoral

Stewing Beef