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Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
It is important that the potatoes be 2 to 3 inches in diameter (about 5 ounces each) so that they cook at the same rate as the other vegetables in the pressure cooker.
Serves 6 to 8
1 boneless beef chuck (3-pound), trimmed and cut into 1-inch pieces
2 tablespoons vegetable oil
2 onions , chopped medium
6 cloves garlic , minced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup dry red wine
1 3/4 cups low-sodium beef broth
1 cup low-sodium chicken broth
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
2 bay leaves
2 pounds red potatoes (6 medium), scrubbed and scored with an X three-quarters of the way through the potato
1 pound carrots , peeled, and cut into 1-inch chunks
1 pound parsnips , peeled and cut into 1-inch chunks
1 cup frozen peas
1/4 cup minced fresh parsley leaves
1. Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the pressure cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining beef.
2. Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the flour and tomato paste and cook for 30 seconds. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 3 minutes. Pour into the pressure cooker.
3. Stir the broths, thyme, and bay leaves into the pressure cooker. Lock the lid in place and bring to high pressure over high heat. Cook for exactly 18 minutes, adjusting the heat as needed to maintain high pressure.
4. Remove the pressure cooker from the heat and quick release the pressure. Carefully remove the lid, allowing the steam to escape away from you. Add the potatoes and lay the carrots and parsnips over the top. Lock the lid and bring back to high pressure over high heat. Continue to cook for exactly 9 minutes, adjusting the heat as needed to maintain high pressure.
5. Remove the pressure cooker from the heat. Allow the pressure to naturally release for 15 minutes, then quick release any remaining pressure. Carefully remove the lid, allowing the steam to escape away from you. Transfer the potatoes to a cutting board, cut into cubes, then stir back into the stew. Discard the bay leaves. Stir in the peas, replace the lid (do not lock), and let the stew sit off the heat until thickened, 10 to 15 minutes. Before serving, stir in the parsley and season with salt and pepper to taste.
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Pressure-Cooker Hearty Beef Stew
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Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
It is important that the potatoes be 2 to 3 inches in diameter (about 5 ounces each) so that they cook at the same rate as the other vegetables in the pressure cooker.
Serves 6 to 8
1 boneless beef chuck (3-pound), trimmed and cut into 1-inch pieces
2 tablespoons vegetable oil
2 onions , chopped medium
6 cloves garlic , minced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup dry red wine
1 3/4 cups low-sodium beef broth
1 cup low-sodium chicken broth
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
2 bay leaves
2 pounds red potatoes (6 medium), scrubbed and scored with an X three-quarters of the way through the potato
1 pound carrots , peeled, and cut into 1-inch chunks
1 pound parsnips , peeled and cut into 1-inch chunks
1 cup frozen peas
1/4 cup minced fresh parsley leaves
1. Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the pressure cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining beef.
2. Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the flour and tomato paste and cook for 30 seconds. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 3 minutes. Pour into the pressure cooker.
3. Stir the broths, thyme, and bay leaves into the pressure cooker. Lock the lid in place and bring to high pressure over high heat. Cook for exactly 18 minutes, adjusting the heat as needed to maintain high pressure.
4. Remove the pressure cooker from the heat and quick release the pressure. Carefully remove the lid, allowing the steam to escape away from you. Add the potatoes and lay the carrots and parsnips over the top. Lock the lid and bring back to high pressure over high heat. Continue to cook for exactly 9 minutes, adjusting the heat as needed to maintain high pressure.
5. Remove the pressure cooker from the heat. Allow the pressure to naturally release for 15 minutes, then quick release any remaining pressure. Carefully remove the lid, allowing the steam to escape away from you. Transfer the potatoes to a cutting board, cut into cubes, then stir back into the stew. Discard the bay leaves. Stir in the peas, replace the lid (do not lock), and let the stew sit off the heat until thickened, 10 to 15 minutes. Before serving, stir in the parsley and season with salt and pepper to taste.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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