Chris Melody’s Beef and Chorizo Stew – Reader Recipe

Boy am I glad Chris Melody’s parents got her a pressure cooker for the holidays, last year. She’s now posting her recipes on her blog Fields of Food so we can all follow along. Her latino roots and Texan background strongly influence her cooking style with an addition of spice and heat. She loves to expiriment in the kitchen as a way to de-stress after a long day at work!

In her words:

Beef and Chorizo Stew (Pressure Cooker Recipe)
This recipe was made in a Cuisinart Electric Pressure Cooker CPC-6001 1/2 pounds beef chuck roast, cut into 1 1/2 inch pieces
2 chorizo links
1 teaspoon olive oil
1/2 medium onion, finely chopped
1 medium carrot, chopped
1 celery stalk, chopped
1 green pepper, seeds removed and diced
1/2 cup mushrooms, thinly sliced
2 garlic cloves
1/2 cup dry red wine
1 tablespoon tomato paste
1 bay leaf
1/2 cup beef broth
Salt and pepper

Season pieces of beef with salt and pepper and set to the side. Spray a skillet with cooking spray and set to medium heat.

Place olive oil in pressure cooker and select browning. When oil begins to sizzle add, pieces of beef and cooked until browned (you may have to cook in batches). Meanwhile cook chorizo in skillet until cooked all the way through and then cut into 1/2 slices. When meat and chorizo are done, put in a bowl and set to the side. Leave any juices in the pot.

Select saute on the pressure cooker and stir in the onions. Cook for 2 minutes and then add carrots, peppers and celery. Saute the vegetables for about 3 minutes. Add garlic and cook another minute.

When vegetables are soft stir in red wine and cook until wine is reduced by half. Stir in tomato paste, mixing well. Add the beef, chorizo, and bay leaf. Select high pressure and set timer to 10 minutes.

When timer peeps, release pressure. Add mushrooms to pot, select high pressure again and set timer to 4 minutes. Repeat previous steps when the timer beeps.

Serve in a bowl and garnish with parsley.

Prep time: 15 minutes
Cook time: 35 minutes
Calories: 325
Servings: 4

Recipe and Photo Credits Chris Melody Fields

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