PRESSURE COOKER BEEF STEW

42 INGREDIENTS: 20 minutes at 15 psi and a natural cool down of about 15 minutes and it’s done! Or, conventioanlly is takes about 3 to 4 hours to cook.

* 3-4 pounds beef stew meat, trimmed and cut into 1 – 2 inch chunks

2 slices of Bacon

1 -2 teaspoons sea salt

1/2 teaspoon black pepper

1/2 teaspoon onion powder

2 1/2 teaspoon Italian seasoning, divided

1/3 cup flour (use gluten free flour or arrowroot starch if needed)

cooking oil

1 lb Mushrooms

*1 medium onion, cut into large chunks

3-4 cloves garlic, minced

6 Cloves, crushed

*6 tablespoons tomato paste

2 Leeks

1  tbl Caraway Seeds

6 Anchovies

2 tablespoons balsamic vinegar or red wine

*4 medium Russet potatoes, peeled and chopped into 1 inch chunks

1 large sweet potato, peeled and chopped into 1 inch chunks (leave out if desired)

*1 large rutabaga diced into small pieces

*3 medium carrots, peeled and cut into slices

*3 cups celery w/leaves, diced

1 Jalapeno pepper

1-2 teaspoons Worcestershire sauce

1 tablespoon Steak Sauce

¼ teaspoon Paprika

*2 14.5 oz can’s whole tomatoes. Slip off skins then chop

2 bay leaves

6 sprigs of fresh thyme

Some sprigs of Parsley

1 tbl Sage

4-5 cups beef broth, homemade or low sodium to cover the vegetables,    …. *Or use Beef Bouillon cubes

4 packages (2 boxes) Lipton’s Beefy Onion Soup mix

2 Small Zucchini

1 Red Pepper

3 cups RedWine Or Port

½ cup Irish Whiskey

2 Bottles of Dark Beer…. 1 for the stew and one for the cook… Guinness of course!

1-2 tablespoons fresh chopped parsley, for garnish

1 star anise (optional but adds SO much depth and flavor)

Serve it with some Horseradish Sour Cream:

1 cup sour cream

1 tablespoon prepared horseradish.

salt and pepper to taste

To thicken stew: Make a slurry with 2 Tablespoons cornstarch or flour(all purpose, gluten free or arrowroot powder)+ 3 tablespoons cool water

The items with an asterisk are the minimum needed. All the rest make it better and better.

Beef Stew is a tremendously versitile food. Many, many things can be added and it gets better and better. Soy sauce, Worchester sauce, INSTRUCTIONS:

In a large zip-top bag, combine flour, salt, pepper, onion powder, and 1/2 teaspoon Italian seasoning . Add meat and shake until well coated..

Browning the meat: (feel free to skip to step 5 and add all the ingredients together instead). Set the Instant Pot to SAUTE, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot – you may have to work in batches). Transfer browned meat onto a large plate.

Place the pot back in the pressure cooker and add onions and garlic and sauté for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pot, about 1 minute.

Add the beef back into the pot along with potatoes, sweet potato, carrots, celery, Worcestershire sauce, the remaining 2 teaspoons Italian seasoning, bay leaf, beef broth and (star anise if using). Stir to combine. If there is not enough liquid to cover the vegetables, add water – only as much as needed.

Cover and seal the lid and set to 20 minutes with High Pressure on Manual mode. Allow the pressure cooker to release naturally for at least 15 minutes. Adjust seasonings with salt and pepper if necessary (discard star anise if used). Serve hot with fresh parsley.

**Optional: To thicken stew: Make a slurry by whisking 3 tablespoons of cool water with 2-3 tablespoons cornstarch or flour (all purpose, gluten free or arrowroot powder). Set the Instant Pot to SAUTE and allow the stew to come to a boil and thicken up.

Views: 12