Hearty beef stew

In Enjoy, Food, General, Popular, Slider | Mon 19/05/14

Hearthy beef-stewA few reasons why you should bring the pressure cooker back from your storeroom.
•Cooks food 70% faster than other  cooking methods
•Seals in and retains vitamins and minerals for healthier, flavourful dishes
•Uses less energy, lowering electric or gas bills and saving money
Here is a simple recipe for you to produce a warm, hearty beef stew
Nothing provides more comfort on a cold night than a bowl of warm, saucy  and satisfying beef stew. This classic recipe of beef stew with potatoes, carrots and herbs makes a hearty, delicious meal that is perfect to serve for the entire family. And more, cooking it in a pressure cooker allows you to save more time than when you utilise other cooking methods, making it a more convenient option for dinner on a tiring weeknight or a busy weekend. you will need a 5-7 ltr pressure cooker for that recipe. This warm, mouth-watering beef stew is best served with bread or steamed green vegetables. Enjoy!

Prep Time: 30 minutes
Cook time: 30 minutes
Serves: 4-6

Ingredients:
• 4 tbs plain flour
• 2 tbs canola oil
• 1.2 kg beef chuck or rump , cut into cubes
• 1 medium onion, peeled, finely chopped
• 2 cloves garlic, peeled, crushed
• 80 ml red wine
• 2 cups beef stock
• 2 cups water
• 1 bay leaf
• 1/2 tsp dried thyme
• 3-4 medium desiree potatoes, cut into 1-inch pieces
• 2 carrots, peeled, coarsely chopped
• 2 celery stalks, coarsely chopped
• salt and pepper, to taste
Instructions:
1.Use half the flour to coat beef stew meat. Season with salt and pepper.
2.In a pressure cooker, heat canola oil over medium heat.
3.Add the coated beef. Cook for 1-2 minutes or until slightly brown on all sides.
4.Remove the beef from the cooker, put on a plate and set aside.
5.Put onion in pressure cooker. Stir for 3 minutes, until softened.
6.Add garlic. Cook for another minute.
7.Add wine. Deglaze the pan, scraping the bottom for any brown bits.
8.Add the remaining flour. Cook, stirring, for 1-2minutes over medium-low heat.
9.Put the meat back into the cooker. Pour the remaining beef stock and water. Top with bay leaf and thyme.
10.Cover the cooker, ensuring the lid is tightly secured. Bring to high pressure.
11.Once pressure is reached, lower heat and cook for 15 minutes.
12.Remove from heat. Release pressure through quick release method.
13.Carefully uncover the pressure cooker. Add in potatoes, carrots and celery stalks.
14.Cover the cooker and bring again to high pressure.
15.Reduce heat to low. Cook for a further 5-7 minutes.
16.Turn off heat. Release pressure naturally. Wait for at least 10 minutes before serving.
17.Garnish with fresh parsley or other herbs, if desired. Serve.

by R Furlanes