For a savoury, simmered beef and potato stew that can be ready to eat in an hour and a half, try this delicious pressure cooker recipe. This cold-weather beef stew recipe is comfort food at its finest.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Cook beef, in batches, in uncovered pressure cooker sprayed with cooking spray on medium-high heat 3 min. or until evenly browned, stirring occasionally. Return all beef to pressure cooker.
Blend next 4 ingredients in blender until smooth. Add to beef; mix lightly. Cook, uncovered, 3 min., stirring frequently. Add pasta sauce, water and barbecue sauce; stir. Cook 2 min. Stir in potatoes.
Cover pressure cooker; lock lid in place. Cook 3 min. or until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 45 min. Remove from heat. Let stand 10 min. or until pressure vent drops. Remove regulator, then lid; stir in parsley.
Kraft Kitchen Tips!
How to Check Meat for Doneness
Meat should be fork tender at the end of the suggested cooking time. If meat is underdone, the last cooking step needs to be repeated, calculating time between 10 to 20 extra minutes. Let steam release before removing regulator, then lid of pressure cooker.
Always read the equipment manual for optimal performance, and suggested ingredient quantities and cook times.
Calories From Fat
% Daily Value
Fat 22 g
Saturated fat 8 g
Cholesterol 90 mg
Sodium 550 mg
Carbohydrate 31 g
Fibre 4 g
Sugars 9 g
Protein 27 g
8 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.