Beef Stew With Vegetables Recipe

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Servings: 4


Cost per serving $2.99 view details
  • 2 Tbsp. all-purpose flour
  • 1 lb beef chuck or possibly pork shoulder roast cut 1" pcs
  • 2 Tbsp. veg. oil
  • 2 c. celery in 2" pcs - (2 stalks)
  • 2 c. peeled carrots in 1" pcs - (4 medium)
  • 3 med potatoes peeled, and cut into 1" pcs - (1 1/2 c.)
  • 1 c. cubed peeled turnips - (1 medium)
  • 1/2 c. coarsely-minced onion - (1 medium)
  • 2 x garlic cloves chopped
  • 1 tsp dry basil crushed
  • 1/2 tsp dry thyme crushed
  • 1 x bay leaf
  • 1 1/2 c. vegetable juice Salt to taste Freshly-grnd black pepper to taste Snipped fresh chives or possibly parsley


  1. Place flour in a plastic bag. Add in meat, a few pcs at a time, shaking to coat. In a 4- or possibly 6-qt pressure cooker heat 1 Tbsp. of the oil over medium heat. Cook meat, half at a time, till brown on all sides. Add in more oil, if needed. Remove meat and set aside. Drain off fat.
  2. Return all the meat to cooker and add in celery, carrots, potatoes, turnips, onion, garlic, basil, thyme, bay leaf, and vegetable juice.
  3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just sufficient to maintain pressure and pressure regulator rocks gently; cook for 12 min.
  4. Allow pressure to come down naturally. Carefully remove lid.
  5. Season with salt and black pepper to taste. Sprinkle with chives or possibly parsley.
  6. This recipe yields 4 main-dish servings (7 c.).
  7. Comments: Vegetable juice is the flavorful liquid used in this homestyle stew.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 448g
Recipe makes 4 servings
Calories 434  
Calories from Fat 167 38%
Total Fat 18.64g 23%
Saturated Fat 4.4g 18%
Trans Fat 0.18g  
Cholesterol 59mg 20%
Sodium 410mg 17%
Potassium 1367mg 39%
Total Carbs 37.53g 10%
Dietary Fiber 6.2g 21%
Sugars 8.73g 6%
Protein 29.57g 47%
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