Friday, October 19, 2012

Pressure Cooker Beef Stew

I often use the pressure cooker for making pot roasts, but to make it seem more fall-like I decided we should something more like a stew. This one inspired by Emeril's Beef Stew turned out really nicely and also has very little clean up as a one-pot meal.

Pressure Cooker Beef Stew
1 Tablespoon oil
1 Tablespoon seasoning salt
1 Tablespoon flour
500 grams beef or buff, cut into 1-inch cubes
1 medium onion, roughly chopped
4 cloves garlic, minced
2 stalks celery, diced (omit if you don't have access to this)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup mushrooms, roughly chopped
1 bay leaf
1/4 teaspoon thyme
1/4 teaspoon rosemary
2 cups broth (1 chicken cube + 2 cups water)
1 1/2 cups red wine
Carrots, diced
Potatoes, diced

Mix the flour and seasoning salt in a bowl. Lightly toss the meat cubes in the flour mixture. Heat the oil in the pressure cooker and sear the beef cubes until brown. Remove the meat from the pot. Saute the onion, garlic, and celery until translucent. Add the beef back to the pressure cooker and add in the salt, pepper, mushrooms, bay leaf, thyme, rosemary, broth, and red wine. You can substitute more broth for the red win, but omit the added salt. Clamp the lid on the cooker and raise the heat to high. When the pressure cooker whistle blows the first time, reduce the heat and cook 20 minutes. Release the pressure, open, and toss in the vegetables. Close the cooker again and cook an additional 20-30 minutes. Adjust seasonings to taste and serve.

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