George's Hearty Beef Stew

 
This recipe belongs to George, my friend Amy's father. George has been making this beef stew for family gatherings for more than three decades.  This stew has a tomato-based broth and is loaded with lots of vegetables.  Her family loves it with lots of warm buttered rolls, and dipping your bread in the broth is a must.
 




Ingredients

 
  • 1 pound of stew meat (chuck-eye roast or sirloin), trimmed of excess fat and cut into 1 1/2 inch pieces
  • 2 tablespoons of canola oil
  • Salt and fresh ground pepper
  • 2 15 ounce cans of tomato sauce
  • 4 large carrots (chopped into large chunks)
  • 4 medium potatoes (chopped into large chunks)
  • 1 large onion (chopped into a large chunks)
  • 4 stalks of celery (chopped into large chunks)
  • 1/2 cup of quick cook barley
  • 1 15 ounce can of diced tomatoes
  • 1 tablespoon minced garlic
  • 1 cup frozen corn
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 1 bay leaf (2 if bay leaves are small)
 




Instructions for Pressure Cooker:

 
Step 1: Let meat come to room temperature. Place oil into the pressure cooker and heat on high.  Once oil is hot, sear meat until brown.  
 
Step 2: Add 2 cans of tomato sauce and two cans of water.  Add half of the chopped onion and the garlic. Add basil, oregano, bay leaf and a pinch of salt and 20 grinds of fresh cracked pepper. 
 
Step 3: Cover with lid and set the pressure control weight to 10 pounds.  Heat on high until weight jiggles and then cook for 15 minutes.  Turn the heat off and let the cooker cool down for 5 minutes.  Then run cold water over the cooker to reduce the pressure.  
 
Step 4: Once cooled down, add barley, carrots, potatoes, celery, frozen corn, remaining onions and a can of diced tomatoes.  Replace the pressure cooker lid and set pressure cooker weight to 10 pounds. Cook for 12 minutes.  Check flavor and add salt and pepper to taste. 
 

Instructions for Dutch Oven:

 
Step 1: Let meat come to room temperature. Place oil into a dutch oven and heat on high.  Once oil is hot, sear meat until brown.  
 
Step 2: Add 2 cans of tomato sauce and two cans of water.  Add half of the chopped onion and the garlic. Add basil, oregano, bay leaf and a pinch of salt and 20 grinds of fresh cracked pepper. 
 
Step 3: Bring to a boil and then reduce to a simmer for 30 minutes.  Add barley, carrots, potatoes, celery, frozen corn, remaining onions and a can of diced tomatoes.  Cook until vegetables are cooked and soft, but not mushy.  Check flavor and add salt and pepper to taste. 
 
Step 4: Serve with warm rolls and butter. 




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