Cozy, comforting and, most of all, easy! The pressure cooker is a master of stews and here is a very basic recipe with extraordinary flavor that can easily be modified to include your favorite meat cut and veggies.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|4 L or larger||none||15-20 min.||High(2)||Slow Normal|
- 2 sprigs fresh rosemary, one finely chopped and one for garnish
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 oz. (250g) shallots (about 15 small)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons all purpose flour
- 3 pounds (1.5k) veal, sliced into 1" cubes
- 1 cup white wine
- water to cover - may be substituted with white veal stock
- 2 teaspoons salt - withhold if using salted stock
- To the pre-heated pressure cooker add oil, butter and finely chopped rosemary.
- Mix-in the shallots, carrots and celery and saute until the shallots are just starting to soften.
- In the meantime, mix the meat cubes with flour and then shake off any excess completely (leaving on too much may cause the cooker to scorch).
- Shove the veggies aside and brown the meat cubes on two sides.
- Pour in the wine and use a spatula or wooden spoon to lift and incorporate any brown bits on the bottom of the cooker.
- Pour in just enough water (or stock) to almost cover, but not submerge, the meat.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 15 to 20 minutes at high pressure.
- When time is up, open the cooker by slowly releasing the pressure.
- Let the cooker simmer un-covered at medium high heat for about 5 more minutes or until the cooking liquid has thickened to taste.
Serve on a bed of creamy pressure cooker polenta.