Beef Stew, Pressure cooker

Name: How to cook Beef Stew, Pressure cooker - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Daytime

Beef Stew, Pressure cooker

We usually make medium grain rice too serve over. 20 mins prepping 25 browning ingredients 45 pressure cooking

Ingredient

Food ration :

6 servings

Cooking time :

90 mins

3 lbs

whole boneless beef chuck roast, cut into 3 steaks

10 ounces (280 g)

white button mushrooms, quartered

medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-size pieces

1 pound (450 g)

Baby Yukon Gold potatoes, halved

small celery (3 ounces; 85g), sliced

medium cloves garlic, peeled diced

large yellow onion (10 ounces; 275g), peeled, split in half

8 ounces (225 g)

frozen or fresh pearl onions (thawed if frozen, peeled if fresh)

4 ounces (100 g)

tomato paste (2.5 ounces; 75g)

4 packets

powdered unflavored gelatin (1 ounce; 30g)

1 Tbsp

tablespoon/15ml Asian fish sauce

2 Tbsp

sherry, dry vermouth, or red wine (8 ounces; 235ml)

Cooking instructions

* Step 1

Slice the beef into 3 steaks. Season beef all over with salt and pepper (can be done the night before and left in ziplock bag).

* Step 2

Heat 2 Tbsp olive oil in the InstaPot and brown the beef, turning occasionally (until beef is well browned on 2 sides, about 10 minutes). Transfer beef to a rimmed cutting board (or large plate) and set aside.

* Step 3

While the beef browns, blend 3 cups chicken stock, 4 packets powdered unflavored gelatin (1 ounce; 30g), 3 Tbsp tomato paste, 1 Tbsp soy sauce, 1 Tbsp fish sauce, and 1 Tbsp Worcestershire sauce on high speed.

* Step 4

Once the three beef steaks are out and on the cutting board, pour 1 cup of red wine to the InstaPot and scrape up the beef bits from the bottom of the pot with a wooden spoon. Reduce by three-quarters, about 3 minutes. Turn off the heat.

* Step 5

Cut seared steaks into 1.5 – 2 inch chunks and transfer to a large bowl and toss with 2 Tbsp flour.

* Step 6

Add the cut and floured beef. Add the chicken stock blend. Add 2 bay leaves and thyme sprigs. Stir to combine, seal pressure cooker, and bring to high pressure. Cook for 30 minutes (rapidly release pressure and open cooker).

* Step 7

While the beef downs in the InstaPot, halve the 1 lbs baby Yukon Gold potatoes, chop the carrots and celery. Dice 1 Large yellow onion & 3 garlic cloves (can do the night before, about 15 mins).

* Step 8

Heat 2 Tbsp of olive oil in a steal pan. Start with the 10 ounces (280 g) mushrooms in a pan; stirring, until liquid is released and mushrooms begin to brown, about 6 minutes, lowering heat as necessary. Move to a heat safe large bowl.

* Step 9

Add the onion, pearl onions, stirring and browning. Then add the carrots and celery and cook a few minutes longer. Then add the garlic to cook for 1-2 mins. Move to the same large bowl with the mushrooms, salt and pepper to taste.

* Step 10

Now the beef's 30 mins of pressure cooking is done; add all those sauted veggies and add the potatoes. Reseal the cooker, bring to high pressure, and cook 15 minutes longer. (Rapidly release pressure and open).