Beef Stew with Turnips Pearl Onions and Mushrooms Pressure Cooker Recipe

Beef Stew With Turnips Pearl Onions And Mushrooms Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 15 minutes for stew, 5 minutes for vegetables at HIGH pressure

• 2 tablespoons olive oil
• 1½ pounds boneless beef chuck roast, cut into 1½-inch cubes
• 2 cloves garlic, chopped
• 1½ cups sliced (½-inch-thick) celery, widest slices halved crosswise
• ½ pound small white or cremini mushrooms, halved or quartered
• 2½ cups water
• 1 teaspoon sea salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 2 cups peeled turnip wedges (about 2 medium turnips)
• 4 medium carrots, cut into ½- to ¾-inch rounds
• 1 (16-ounce) bag frozen whole pearl onions, thawed
• 2 large russet potatoes, peeled and cut into 1-inch cubes

TURNIPS

Method

1. In a 5- to 7-quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat until very hot
2. Brown the meat in batches in a single layer, adding more of the oil as needed
3. Transfer the meat to a plate as it is browned
4. Add the garlic and celery to the pot, reduce the heat to medium, and cook, stirring, 1 to 2 minutes
5. Return the meat and any accumulated juice to the pot, along with the mushrooms, water, salt, and pepper
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 15 minutes
10. Remove the pot from the heat
11. Open the cooker with the Quick Release method
12. Be careful of the steam as you remove the lid
13. Skim off any fat
14. Add the turnips, carrots, onions, and potatoes to the pot
15. Relock the cooker, bring back up to HIGH pressure, and cook for 5 minutes
16. Remove the pot from the heat
17. Open the cooker with the Quick Release method
18. Season to taste with salt and pepper
19. Serve immediately or enjoy reheated the next day

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