Tag Archives: Mixed Herbs

Pressure Cooker Beef Stew & Dumplings


600g Diced Beef

2 Large Parsnips (cut into 1inch chunks)

1 Red & 1 Green Pepper (sliced)

3 or 4 Large Carrots (cut into 1inch chunks)

200g Closed cup Mushrooms (halved)

2 Medium Onions (chopped)

1 Medium Swede (cut into 1ich chunks)

400g Tin of Butter Beans (drained and washed)

5 Medium/Large Potatoes (cut into quarters)

Enough beef stock to cover ingredients

2 Tablespoons of Olive Oil

Cornflower to thicken gravy

2 Cloves of Garlic (crushed)

Frozen Dumplings (1 per person)

1 Teaspoon of Mixed Herbs

Salt and Pepper to taste


  1. Heat the oil in a saucepan and brown the beef, once browned, add to the pressure cooker.
  2. Add the rest of the ingredients, including enough stock to cover the ingredients, (never fill the pressure cooker more than 2/3).
  3. Place lid on pressure cooker and lock, heat pot and bring pressure up to high setting and cook under high pressure for 20 minutes.
  4. Release pressure using quick method and add frozen dumplings.
  5. Bring pot back up to high pressure for a further 10 minutes.
  6. Release pressure using the quick method and check that potatoes and vegetables are cooked, if not, cook under high pressure for a further 10 minutes.
  7. Release pressure using the quick method and mix Cornflower with cold water, use the correct amount of cornflower according to how much stock you added to the pot.
  8. Keep pot on heat and poor in the cornflower mixture, stir until gravy is as thick as you like it.
  9. Enjoy!