Beef Stew and Dumpkings (In a Pressure Cookier)
Beef Stew cooked in a Pressure Cooker beats out even my beloved Crock Pot! The stew meat comes out so soft and tender yet it does not shred! I included my Dumpling recipe to make on top of the stove after the stew is finished... in 11 minutes! The Dumplings take longer than the stew! But in 31 minutes you will have a great Beef Stew and Dumplings!
Servings:
Calories: 500
Equipment
- Pressure Cooker
Ingredients
- BEEF STEW
- 1 pound stew meat cut into chunks
- 2 cups water
- 2 onions cut into chunks
- 4 potatoes quartered
- 4 carrots cut into chunks
- 2 teaspoons salt
- 1½ teaspoon black pepper
- 1 teaspoon paprika
- 3 bay leaves
- THICKENING
- ½ cup water
- 2 tablespoons flour
- DUMPLINGS
- 1⅔ cup Bisquick
- ⅔ cup milk
Instructions
- STEW: Place the beef chunks, water, and onions in the pressure cooker. Secure the cover according to your pressure cooker directions and cook on the stove for 8 minutes after the correct pressure has been reached, which only takes a few minutes. For my Presto pressure cooker I start on highest heat until I hear the steam, then I reduce the heat to very low and start the timer for 8 minutes. You should hear a slow, steady flow of steam for 8 minutes.
- Remove the pressure cooker from the heat and COOL IT AT ONCE by putting it into the sink and running cold water over the cover. Wait for the pressure knob to lower. You will hear and see the pressure knob lower.
- Remove the cover and add the potatoes, carrots, salt, black pepper, and bay leaves.
- Secure the cover, and place on the stove over the highest heat. When you hear the steam in a slow, steady flow, reduce the heat to very low and start the timer for 3 minutes.
- Remove the pressure from the heat and COOL IT AT ONCE by putting it into the sink and running cold water over the cover. Wait for the pressure knob to lower. You will hear and see the pressure knob lower.
- Remove the cover. Now you will thicken the stew. Here is an easy way.
- THICKENING: In a plastic 8-ounce cup, stir the water and flour together to form a paste. Pour the paste into a small strainer held over the stew. Use a spoon to scrape the paste into the stew. You will see the stew thicken. Gently stir the stew. For a thicker broth, add a little more flour and water mixture. For a thinner broth, add more water. Depending on how much thickening you use, you might need more salt and pepper. Taste the broth, and add more salt and pepper if you'd like. (Discard the plastic cup! No clean-up!)
- DUMPLINGS: In a medium bowl, mix the Bisquick mix and milk together to form a soft batter. Bring the stew to a very gentle boil on medium low heat top of the stove. Drop dollops of dumpling batter in whatever size you want, on top of the boiling stew. Cook UNCOVERED on low heat for 10 minutes, then place a COVER on the pot, and cook covered, for 10 minutes more.
- Serve immediately.
EXTRA TIP:
MEAT: I use inexpensive stew meat, since the pressure cooker does such a great job of tenderizing meat. You can use whatever cut of meat you want.
DUMPLINGS: You can make the dumplings any size! For small dumplings I use about 2 tablespoons of batter. Large dumplings I use about 1/4 of a cup. I use both sizes, depending on my mood!
LEFTOVERS? Reheating individual dishes of the beef stew in the microwave for a few minutes works for me. I do not like to freeze leftovers that have potatoes.
Nutrition
Calories: 500kcal | Carbohydrates: 68g | Protein: 29g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 1557mg | Potassium: 1369mg | Fiber: 7g | Sugar: 12g | Vitamin A: 8249IU | Vitamin C: 41mg | Calcium: 180mg | Iron: 5mg