Ingredients
Scale
- 1 lb beef stew meat, cut into cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups diced tomatoes (canned or fresh)
- 1 cup beef broth
- 1 cup chopped bell peppers (any color)
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 cups sliced mushrooms (optional)
- 1 cup cooked rice or pasta (for serving)
Instructions
- Brown the Beef
- In the pressure cooker, heat a little oil.
- Brown the beef cubes on all sides, then remove them from the pot and set aside.
- Sauté the Vegetables
- Add the chopped onions and minced garlic to the pot.
- Sauté until the onions are soft and translucent.
- Combine Ingredients
- Stir in the diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper.
- Mix well to combine the flavors.
- Return the Beef
- Return the browned beef cubes to the pot.
- Add the chopped bell peppers and sliced mushrooms if using.
- Cook Under Pressure
- Seal the pressure cooker lid securely.
- Cook on high pressure for 25 minutes.
- Release Pressure
- Carefully release the pressure according to your pressure cooker’s instructions.
- Stir the casserole to ensure the ingredients are well combined.
- Serve
- Serve the Swiss Steak Casserole over cooked rice or pasta for a hearty meal.
Nutrition
- Serving Size: one normal portion
- Calories: 320
- Sodium: 600mg
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g