Pressure Cooker Beef Stew

Ingredients

• 1-1/2 pounds stew beef, cut into 1-inch cubes
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon newly ground black pepper
• 2 cups beef broth
• 2 teaspoons Worcestershire sauce
• 1 tablespoon Dijon-style mustard
• 2 tablespoons olive oil
• 1 medium yellow onion, sliced
• 2 cloves garlic, sliced
• 1-1/2 cups diced tomatoes, undrained
• 2 to 3 medium potatoes, peeled and cut into 1-inch cubes
• 2 to 3 carrots, peeled and cut into 1-inch pieces
• 1 medium turnip, peeled and cut into 1-inch pieces
• 1 tablespoon fresh thyme leaves

Instructions

1. Integrate the flour, salt and pepper in a shallow dish, dredge the beef, shake off the excess flour and reserved.
2. Combine the beef broth, Worcestershire and mustard in a measuring cup and set aside.
3. Heat the olive oil in the pressure cooker over medium-high heat.
4. Lower the heat to medium and add the olive oil to the cooker. Return the beef to the cooker and bring the mix to a simmer, raising the heat if needed.
5. Cover the cooker, lock the lid into location and bring it to high pressure. Cook for 20 minutes at high pressure, then remove from the heat, release the pressure, taste the gravy and adjust the flavoring as required.
6. Include the potatoes, carrots, turnip and thyme leaves. Cover the cooker and lock the lid in place. Bring the cooker back to high pressure, then prepare the stew for an extra 5 minutes.
7. Remove the cooker from the heat and enable the pressure to drop naturally before opening. Spoon the stew into bowls and serve immediately.