|
Beef Stew 1/4 cup flour 1/2 tsp salt 1/4 tsp dry mustard 1 lb lean beef, cubed 1-1/2 tsp olive oil 1/2 cup beef broth 1/2 cup chopped onions 2 tbsp minced garlic 2 cups diced potatoes 1/2 cup chopped carrots 1 (14 oz) can tomatoes, undrained 2 tbsp tomato paste 2 tbsp balsamic vinegar 1 tbsp brown sugar 1-1/2 tsp thyme 2 bay leaves Salt and pepper Mix flour, salt and dry mustard in a bag. Add beef and shake to coat. Heat oil in pressure cooker; brown beef pieces. Add broth; bring to a boil. Add all remaining ingredients. Lock the pressure cooker lid in place and bring to high pressure over high heat. Cook for 12 minutes. Release the pressure, remove bay leaves before serving. Note: In a conventional oven, bake at 350 deg F for two hours, covered. Serves 4 Calories 295;Fat 9g;Carb 26g;Fiber 4g;Protein 27g Tammy Miller, Slidell, La. |