Heat 3 Tbsp. oil in an uncovered pressure cooker. Use the sauté/browning setting, if available. Place stew meat and flour in large resealable plastic bag. Seal bag; toss to coat. Remove beef from bag and add to pressure cooker; brown on all sides.
Soup, Chili & Stew
Fajita Beef Stew
Use your pressure cooker or Instant Pot to get tender stew meat in half the time. Serve with tortilla chips for an extra crunch.
Servings and Ingredients
|3 tbsp. Hy-Vee Select olive oil|
|2 lbs. Hy-Vee Choice Reserve beef stew meat|
|⅓ c. Hy-Vee all-purpose flour|
|1 (14.5 oz) can Hy-Vee beef broth|
|1 (10 oz) can Hy-Vee diced tomatoes with green chilies, undrained|
|1 medium yellow onion, thinly sliced|
|1 (1.25 oz) envelope Hy-Vee fajita seasoning|
|1 c. thinly sliced red bell pepper|
|1 c. thinly sliced green bell pepper|
|¼ c. snipped cilantro, optional|
|Hy-Vee Cantina Style tortilla chips, optional|
|Smoked paprika, optional|
Things To Grab
- Pressure cooker
Hyvee Culinary Expert TipTough beef cuts, such as stew meat, become fork-tender when they cook in a pressure cooker or for longer periods of time in a slow cooker.
Add broth, tomatoes, onion and fajita seasoning. Stir to combine.
Pressure-Cook on high for 35 minutes. Let the pressure drop naturally and carefully remove the lid.
Add bell peppers to the pressure cooker and return stew to boiling. Use the sauté/browning setting, if available. Simmer, uncovered, for 10 minutes or until the peppers are tender and the stew thickens slightly, stirring occasionally.
Serve stew topped with cilantro, tortilla chips and smoked paprika, if desired.
390 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 100mg
- Sodium: 1150mg
- Total Carbohydrates: 15g
- Protein: 32g
Vitamin A 15%
Vitamin C 60%