Old Fashioned Beef Stew
The original recipe comes from my pressured cook cookbook, however i've made modifications. it can be prepared in a pressure cooker, crock pot or on the stove top. The key is to use good quality beef and cook until it is 'meltingly' tender. also don't take any shortcuts. . . Follow the directions and brown the meat properly, it really does intensify the flavor. if you are planning to freeze a portion of this stew, cook only the amount of potatoes you need for immediate use, they don't freeze well. passive work time is calculated using a pressure cooker. additional time needed for crock pot or stove top preparation. update: recently made in the crock-pot and instead of putting the potatoes and carrots in with the meat, i tossed them with about a tablespoon of olive oil and sprinkled with thyme and wrapped in aluminum foil; placed on top of the meat in the crock-pot. about an hour before serving, stirred the veggies into the stew.
Steps
To flour mix in salt and pepper.
Dredge beef cubes in flour mixture.
In large pan add oil and brown beef.
Remove beef to pressure cooker.
Add additional oil if required and saute onions for 1 minute.
Stir in tomato paste and broth to deglaze pan.
Add the wine and cook another 30 seconds.
Add worcestershire sauce , bay leaves and pour over beef.
Pressure cooker:.
Lock the lid in place.
Over high heat , bring to high pressure.
Reduce heat just enough to maintain high pressure and cook for 30 minutes.
Allow the pressure to come down naturally.
Remove the lid and test beef , if not sufficiently tender , return to high pressure for an additional 5 minutes.
Again , let the pressure come down naturally.
Stir in garlic , thyme , potatoes , celery and place carrots on the top.
Lock the lid in place.
Over high heat , bring to high pressure.
Reduce the heat just enough to maintain high pressure and cook for 5 minutes.
Quick-release the pressure.
If vegetables are not suffici.
Ingredients
vegetable oil, beef, flour, salt, fresh ground pepper, garlic cloves, onion, tomato paste, dry red wine, worcestershire sauce, bay leaves, dried thyme leaves, potatoes, carrots, celery