Hearty Beef and Vegetable Soup With Mushrooms

Hearty Beef and Vegetable Soup With Mushrooms

Time: 55 mins

Ingredients

  • 1 large onion, chopped
  • 2 carrots, peeled and sliced 1/4-inch thick
  • 3 garlic cloves, mashed
  • 2 stalks celery, sliced
  • 1/4 cup chopped fresh parsley
  • 3 -4 russet potatoes, peeled and cut into 1-inch chunks
  • 2 lbs boneless beef stew meat, any cut, trimmed and cut in 1-inch cubes
  • 1 (14 ounce) can diced tomatoes, undrained
  • 1 (14 1/2 ounce) can beef broth
  • 1 (12 ounce) bottle dark beer
  • 1/2 lb fresh spinach
  • 1/2 lb sliced fresh mushrooms
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • 1 In a 6-quart or larger pressure cooker mix together onion, carrots, garlic, celery, parsley, potatoes, beef, and tomatoes with their liquid and broth.
  • 2 Close lid and lock.
  • 3 Place over high heat and bring to high pressure (about 15 minutes, depending upon altitude). Adjust heat to maintain high pressure and cook 20 minutes.
  • 4 Reduce pressure with quick release method by placing cooker in sink under cold running water.
  • 5 Remove lid after pressure dissipates, tilting lid away from you to avoid a steam burn.
  • 6 Stir in beer, Swiss chard, mushrooms, Worcestershire sauce, salt, and pepper.
  • 7 Return to pot and bring to a simmer, covered (no pressure) over medium heat for approx 10-15 minutes.
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