BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CLASSIC BEEF STEW, PRESSURE COOKED

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Want want cook stew in 15 minutes rather than 2-3 hours? Have a tough cut of beef or venison that you want to cook quickly? Then the pressure cooker is the answer.

Ingredients:

  • 1-2 pounds beef chuck, trimmed and cut to yield 1 pound stew meat (meat that is from an area on the animal that is heavily exercised)

  • 1/2 cup flour
  • Salt pepper coriander, to taste
  • EVOO, as needed
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 3 cups stock, beef
  • 1-2 Tablespoons tomato paste

     

Method:

Cut up beef and coat with flour, salt, pepper, coriander.  In pressure, add EVOO to cover bottom and cook meat over medium high heat to get it brown. Remove to plate. Add onion, carrot, celery and garlic. Cook 5 minutes. Put meat back in and add beef stock and tomato paste.

Bring up to simmer. Cover and cook under pressure according to your pan’s manufacturer’s directions for 15 minutes. Quick release.  Serve with roasted potatoes and carrots or other vegetables as desired.






TO RECIPES

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