November 19, 2017 at 1:15 am #441931
This is my favourite beef stew recipe of all time – specifically for the fond and ingredients/spices. I figured out after much trial and error how to get that sticky fond flavour on the stove top but the 1.5 hour + 45 minutes cook time are brutal when you have a hungry toddler who has no patience to sit and wait while something delicious smelling is cooking. Even cutting just one of those cook times down would help but I can’t seem to figure out how much liquid I should reduce by or how much time.
The only changes we’ve made is to add a rutabaga and skip the green peas. Occasionally we add fresh green beans but they’re only in season late summer here so that’s a non-issue now.
Any help that can be provided would be greatly appreciated!November 23, 2017 at 7:41 am #442848
The Kitchn’s recipe is actually very similar to mine – just make the few tweaks and follow thes instructions here (watch the video recipe to learn a few extra tips – when you have time watch the whole pressure cooking school ; )
The only Difference is that The Kitchn’s stew looks soupier than mine. I used the cooker’s minimum liquid requirement for mine but if you want it watery like theirs, I would add an additional cup of stock – don’t worry if it looks like too little intially the rest of the liquid will come from the ingredients.
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