This stew offers deep, rich notes of a slowly braised stew without the wait – or fancy knife skills (all the vegetables are roughly chopped). Porcini mushrooms add to that richness and maintain their shape and texture with the short (20-minute) cook time. The single sprig of rosemary is a faint whisper of crushed pine needles in the forests where porcini mushrooms are found.
This recipe, unlike a conventional stew, has the addition of butter and flour at the end. This is done to ensure that the cooker reaches pressure quickly and easily. Thickening a stew before pressure-cooking will thicken its cooking liquid, too. Viscous liquid has difficulty boiling and might not generate enough steam to build and maintain pressure. The gravy will, instead, remain motionlessly stuck to the base of the cooker, scorching and burning.
Don’t miss the Meat Lesson of the Pressure Cooking School for more tips on how to get tender, flavorful meats from the pressure cooker!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|4 L or larger||none||15-20 min.||High(2)||Normal|
- Serves: 4-6 servings
- Serving size: ⅙th
- Calories: 334.9
- TOTAL Fat: 15.7g
- TOTAL Carbs: 10.1g
- Sugar Carbs: 2.6g
- Sodium: 609.2mg
- Fiber Carbs: 2.8g
- Protein: 32.2g
- Cholesterol: 108.6mg
- 1 tablespoon olive oil
- 2 pounds (1k) beef chuck, cut into 1-inch cubes
- 1 sprig of rosemary, de-stemmed and finely chopped (about 1 teaspoon)
- 1 medium red onion, roughly diced
- 1 celery stalk, cut into ½-inch slices
- ½ cup (125ml) red wine (any tart, non-sweet red, like Chianti or Sangiovese)
- 1 cup (250ml) salt-free beef stock
- 1 teaspoon salt (reduce if using salted stock and butter)
- ¼ teaspoon pepper
- 1 ounce (30 grams) dried porcini mushrooms, rinsed
- 2 large carrots, sliced into ½-inch rounds
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Preheat the pressure cooker (by pressing brown/sauté mode).
- Add the olive oil and sear the beef cubes on one side (about 5 minutes). Add rosemary, onions, celery, red wine, stock, salt, and pepper. Mix the contents of the pressure cooker well. Sprinkle the mushrooms and carrots on top of the stew mixture.
- Close the lid and set the valve to pressure cooking position.
- Electric pressure cookers: Cook for 20 minutes at high pressure.
Stove toppressure cookers: Lock the lid, and cook for 15 minutes at high pressure.
- In the meantime, in a small pan melt the butter and drizzle with flour. Mix into a paste and let it cook until the butter begins to make bubbles in the flour.
- When time is up, open the pressure cooker with the Slow Normal release - release the pressure very slowly through the valve.
- Add about 6 tablespoons of the cooking liquid from the pressure cooker into the little pan with the flour paste and mix well to loosen the paste. Then, pour the mixture back into the pressure cooker base and mix well.
- Bring the contents of the pressure cooker to a boil (by pressing brown/sauté mode) and let it simmer until thickened (about 5 minutes).
This recipe was originally written by Laura Pazzaglia and published on The Kitchn website in March 2016 – reprinted with permission.