Pressure Cooker Beef Stew
Mar. 5th, 2011 07:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walton_eats2 slices bacon, chopped
1-2 tblsp olive oil
1 large sweet onion, frenched
2 carrots, peeled and diced
2 stalks celery, diced
1/2 lb button or crimini mushrooms, sliced
3 cloves garlic, minced
1 cup red wine
1-1/2 lbs lean chuck stew meat, cut in 1/2" chunks
2 bay leaves
2 cups beef stock or broth
6 carrots, peeled and cut into large chunks
Slurry made with 4 tablespoons Wondra flour and water to make into a thin paste
Salt and pepper to taste
Dried thyme to taste (I used about 1-1/2 tsp)
1 tblsp balsamic vinegar
(You can brown the meat first if you want. Sometimes I do, sometimes I don't.) In pressure cooker, render bacon until crisp. Add olive oil. Saute onions, diced carrots, celery and garlic until softened. Add wine and cook down until liquid is nearly gone. Add mushrooms, meat, bay leaves and stock.
Cover and bring to high pressure. Pressure cook for 16 minutes. Allow the pressure to release naturally. When cooker unlocks, add carrots. Cover and bring to high pressure. Pressure cook for 2 minutes. Release the pressure and uncover. Bring to a boil and stir in slurry. Simmer for five minutes. Add thyme and vinegar, simmer for a couple of minutes more. Taste for seasoning and add salt and pepper to taste.
Serve over wide egg noodles, mashed potatoes or polenta.
1-2 tblsp olive oil
1 large sweet onion, frenched
2 carrots, peeled and diced
2 stalks celery, diced
1/2 lb button or crimini mushrooms, sliced
3 cloves garlic, minced
1 cup red wine
1-1/2 lbs lean chuck stew meat, cut in 1/2" chunks
2 bay leaves
2 cups beef stock or broth
6 carrots, peeled and cut into large chunks
Slurry made with 4 tablespoons Wondra flour and water to make into a thin paste
Salt and pepper to taste
Dried thyme to taste (I used about 1-1/2 tsp)
1 tblsp balsamic vinegar
(You can brown the meat first if you want. Sometimes I do, sometimes I don't.) In pressure cooker, render bacon until crisp. Add olive oil. Saute onions, diced carrots, celery and garlic until softened. Add wine and cook down until liquid is nearly gone. Add mushrooms, meat, bay leaves and stock.
Cover and bring to high pressure. Pressure cook for 16 minutes. Allow the pressure to release naturally. When cooker unlocks, add carrots. Cover and bring to high pressure. Pressure cook for 2 minutes. Release the pressure and uncover. Bring to a boil and stir in slurry. Simmer for five minutes. Add thyme and vinegar, simmer for a couple of minutes more. Taste for seasoning and add salt and pepper to taste.
Serve over wide egg noodles, mashed potatoes or polenta.
