This is one of my family’s favourites; it’s a great starter recipe for using a pressure cooker. It is wonderful any time of year, but we like it best in the cooler weather. Very quick and easy to make after a day at work. It can also be made in a slow cooker.
2 tablespoons vegetable oil
1 pound cubed beef stew meat
1 large onion, diced
2 cloves garlic, minced
1 (8 ounces) package of sliced button mushrooms
1 (32 ounces) carton of beef stock
salt to taste
ground black pepper to taste
1 (8 ounces) package wide egg noodles
3 tablespoons cornstarch
½ cup cold water
Directions / Instructions
Heat oil in the pressure cooker over medium-high heat and stir in beef cubes. Cook until the beef is browned on all sides; remove beef and set it aside. Drain and discard excess grease.
Lower the heat to medium and add onion; cook and stir until the onion has softened and turned translucent about 5 minutes. Stir in garlic and mushrooms and continue to cook for about 5 minutes more, until garlic is fragrant but not brown.
Pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
Reduce the heat to low, maintain full pressure, and cook for 20 minutes.
While the stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles and cook until tender, stirring often for about 8 minutes. Drain and set aside.
Remove the pressure cooker from the heat and allow the pressure to drop naturally. Dissolve cornstarch into 1/2 cup of cold water. When the pressure has dropped, remove the lid and whisk in the cornstarch mixture. Bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. Pour the beef over the noodles and serve.
source – AllRecipes