Tender Pressure Cooked Spiced Beef Stew & Meat Tips

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 This article is part of Lesson 6: Marvelous Meats


Spiced Beef Stew Recipe - Pressure Cooking School
A classic stew that showcases how the pressure cooker can give boundless flavor and tender meat by using few well-chosen ingredients and techniques.

Here are a few of the tricks that I use in this recipe that you can put in your pocket and use in your next meat recipe.

  • The meat is only browned on one side – that’s enough to enhance the flavor without having to take forever to prepare the recipe for pressure cooking.
  • The bay leaf is crinkled – if you’ve got a fresh Ba Leaf, crush it to unlock more flavor.
  • The onions aren’t browned – I’ve found that’s only important when they’re a major component of the flavor – such as in a pasta sauce.  In a strongly spiced stew, that already has some browned ingredients,  you can just toss in the onion for a more delicate flavor.
  • The carrots are phased-in – I add the carrots near the end of pressure cooking to keep them from getting mushy and tasteless – don’t worry pressure builds back up quickly in the second phase compared to the start of the recipe because everything inside is still boiling.
  • I thickened the stew AFTER pressure cooking -This is the biggest difference between conventional and pressure cooking (besides the time savings, of course). If I had thickened the stew at the beginning of the recipe the cooker wouldn’t have been able to reach pressure.  Thickeners make it difficult for the liquid to boil and generate the steam needed for pressure cooking.

Ready? Let’s get cooking!

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
4 L or larger none 15 + 5 min. High(2) Slow Normal

5.0 from 1 reviews
Tender Pressure Cooked Spiced Beef Stew
 
Author: 
Nutritional Information
(per serving)
  • Serves: 4-6 servings
  • Serving size: ⅙th (about ¾ cup)
  • Calories: 630.8
  • TOTAL Fat: 37g
  • TOTAL Carbs: 14.1g
  • Sugar Carbs: 3.3g
  • Sodium: 161.2mg
  • Fiber Carbs: 3.6g
  • Protein: 49.1g
  • Cholesterol: 99mg
Prep time: 
Cook time: 
Total time: 
INGREDIENTS
  • 2 tablespoons vegetable oil
  • 2 pounds (1k) stewing beef
  • 1 cup (250ml) red wine
  • 1 medium onion, roughly chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 3 whole cloves (1/4 teaspoon clove powder)
  • 1 bay leaf, lightly crushed if fresh
  • 6 medium carrot,s sliced in rondels
  • 2 tablespoon corn starch
  • 3 tablespoons water
  • 1 cup petite frozen green peas
  • garnish: fresh parsley
INSTRUCTIONS
  1. In the pre-heated pressure cooker add the oil and beef - let it remain still (no stirring) for about 5 minutes in order for the cubes to sear on one side.
  2. The, add the wine and scrape the base of the cooker to lift the browned beef bits into the liquid.
  3. Then, sprinkle in the onions, garlic powder, salt, cloves, and bay leaf. Stir well.
  4. Close the lid and set the valve to pressure cooking position.
  5. Electric pressure cookers: Cook for 15 minutes at high pressure.
    Stovetop pressure cookers: Lock the lid and cook for 12 minutes at high pressure.
  6. When time is up, open the pressure cooker with the Slow Normal release - release the pressure very slowly. If the release speed cannot be regulated by your cooker's valve, simply release pressure in short bursts. If anything other than steam comes out of the valve, stop and wait 10 seconds before continuing to release pressure slowly (or in small bursts), again.
  7. Throw the carrots on top of the stew and close the lid again.
  8. Close the lid and set the valve to pressure cooking position.
  9. Electric pressure cookers and stove top pressure cookers: Cook for 5 minutes at high pressure.
  10. When time is up, open the pressure cooker with the Slow Normal release - release the pressure very slowly.
  11. Meanwhile, make a slurry with cornstarch and water. Pour it in the pressure cooker and mix well. Simmer uncovered, if needed, until the desired thickness is reached.
  12. Sprinkle in peas to warm through and serve in a nest of skin-on mashed potatoes.

 

CONTINUE…


pressure cooking schoolCONTINUE Lesson 6: Marvelous Meats

Pressure Cooker Spiced Beef Stew Recipe & VideoPressure Cooker Spiced Beef Stew Recipe & Video