PRESSURE COOKER AMERICAN BEEF STEW RECIPE
The
pressure cooker brings together a flavorful American beef stew complete with
mushrooms, onions, carrots, and potatoes. All in less than two hours.
Active
Time : 45 mins
Total
Time : 1 hour 30 mins
Servings : 6
INGREDIENTS
·
3
cups (720ml) homemade or store-bought low-sodium chicken stock
·
4
packets powdered unflavored gelatin (1 ounce; 30g)
·
3
tablespoons tomato paste (2.5 ounces; 75g)
·
1
tablespoon (15ml) soy sauce
· 3
oil- or salt-packed anchovy fillets, rinsed (or 1 tablespoon/15ml Asian fish
sauce)
·
1
tablespoon (15ml) Worcestershire sauce
·
2
tablespoons (30ml) vegetable oil
·
3
pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
·
Kosher
salt and freshly ground black pepper
·
10
ounces (280g) white button mushrooms, quartered
·
4
medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-size pieces
· 8
ounces (225g) frozen or fresh pearl onions (thawed if frozen, peeled if fresh)
·
1
large yellow onion (10 ounces; 275g), unpeeled, split in half
·
2
small ribs celery (3 ounces; 85g)
·
3
medium cloves garlic, unpeeled
·
1
cup sherry, dry vermouth, or red wine (8 ounces; 235ml)
·
2
tablespoons flour (about 3/4 ounce; 20g)
·
2
bay leaves
·
4
sprigs thyme
·
1
pound (450g) Yukon Gold potatoes, peeled and cubed
·
4
ounces (100g) frozen peas
INSTRUCTIONS
1.
Combine
stock, gelatin, tomato paste, soy sauce, anchovies or fish sauce, and
Worcestershire sauce in a blender and blend on high speed until homogeneous.
Set aside.
2. In
a pressure cooker, heat oil over medium-high heat until shimmering. Season beef
all over with salt and pepper and add to pressure cooker, working in batches if
necessary (beef should fit in a single layer). Cook, turning occasionally,
until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a
rimmed baking sheet or large plate and set aside.
3. Add
mushrooms to pressure cooker and cook, stirring, until liquid is released and
mushrooms begin to brown, about 6 minutes, lowering heat as necessary to
prevent scorching. Add chopped carrots and pearl onions and cook, stirring,
until well browned on all sides, a few minutes longer. Season to taste with
salt and pepper, then transfer to a bowl and set aside.
4. Add
halved yellow onion to pressure cooker, cut side down. Add whole carrots,
celery ribs, and garlic. Cook, turning carrots, celery, and garlic occasionally,
until all vegetables are well browned, about 4 minutes.
5. Add
wine or sherry, scrape up browned bits with a wooden spoon, and cook until
reduced by three-quarters, about 3 minutes. Add reserved stock mixture.
6. Cut
seared steaks into 1 1/2– to 2-inch chunks and transfer to a large bowl. Toss
with flour. Add beef and any juices accumulated in the tray or plate to
pressure cooker, along with bay leaves and thyme sprigs. Stir to combine, seal
pressure cooker, and bring to high pressure. Cook for 30 minutes, then rapidly
release pressure and open cooker.
7.
Using
tongs, fish out and discard carrot, celery, thyme, bay leaves, onion, and
garlic. Add potatoes and reserved sautéed mushrooms, pearl onions, and carrots
to stew, reseal cooker, bring to high pressure, and cook 15 minutes longer.
Rapidly release pressure.
8. Stir
in peas. Season to taste with salt and pepper if necessary. Serve immediately,
or let cool overnight or for up to 5 days and reheat to serve.
Recipe
from seriouseats.com
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