Pressure-Cooked Beef Stew

Name: Pressure-Cooked Beef Stew
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 907 grams boneless beef chuck roast; 1 Tbsp canola oil; 4 mediums carrots, halved widthwise; 2 Tbsps cornstarch; 1 teaspoons dried thyme; 1 teaspoon minced garlic; 1 medium onion, quartered; 1 teaspoons pepper; 8 mediums potatoes, peeled and quartered; 1 teaspoons salt; 59 milliliters cold water

Pressure-Cooked Beef Stew is a gluten free and dairy free main course. One serving contains 547 calories, 35g of protein, and 20g of fat. This recipe serves 6. This recipe from Taste of Home requires onion, water, canolan oil, and carrots. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. Autumn will be even more special with this recipe.

Instructions

In a pressure cooker, brown roast in oil on all sides.

Ingredients you will need

Cooking Oil

Equipment you will use

Pressure Cooker

Remove roast.

Add cooking rack; place roast on rack.

Add 4 cups of water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)

Ingredients you will need

Water

Remove from the heat; allow pressure to drop on its own.

Remove meat and keep warm.

Ingredients you will need

Meat

Pour pan juices into a bowl; skim fat.

Equipment you will use

Bowl

Frying Pan

Remove rack from cooker.

Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves, pan juices and remaining water to cooker. Cover securely; return cooker to full pressure. Reduce heat; cook for 8 minutes.

Ingredients you will need

Bay Leaves

Potato

Carrot

Garlic

Pepper

Onion

Thyme

Water

Salt

Equipment you will use

Frying Pan

Immediately cool according to manufacturer's directions until pressure is completely reduced. With a slotted spoon, remove vegetables and keep warm. Discard bay leaves.

Ingredients you will need

Bay Leaves

Vegetable

Equipment you will use

Slotted Spoon

Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Frying Pan

Serve with beef and vegetables.

Ingredients you will need

Vegetable

Beef

Equipment

Ingredients

Servings:

bay leaves 907grams

boneless beef chuck roast 1Tbsp

canola oil 4mediums

carrots, halved widthwise 2Tbsps

cornstarch 1teaspoons

dried thyme 1teaspoon

minced garlic 1medium

onion, quartered 1teaspoons

pepper 8mediums

potatoes, peeled and quartered 1teaspoons

salt 59milliliters

cold water

Recommended wine: Shiraz, Cabernet Sauvignon, Malbec

Beef Stew works really well with Shiraz, Cabernet Sauvignon, and Malbec. These full-bodied red wines are the perfect accompaniment for hearty beef stew. The Bulletin Place Shiraz with a 4.1 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

Bulletin Place Shiraz

Bright youthful purples and dark red. Mixed berries with peppery, spicy overtones. Very sweet fruit with fine grained tannins persistent;excellent fleshy middle palate and a long soft finish.