Julies Beef Stew Pressure Cooker Recipe

Julies Beef Stew Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 15 minutes for meat, onions and 5 minutes for vegetables at HIGH pressure

• 1½ pounds boneless beef chuck roast, cut into 1½-inch cubes
• ¼ cup all-purpose or whole-wheat pastry flour, lightly seasoned with salt and pepper
• 2 tablespoons olive oil
• 1 large yellow or white onion, chopped into ½-inch pieces
• 2 cloves garlic, chopped
• ¼ cup dry red wine
• 2½ cups low-sodium beef broth
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• 1 bay leaf
• 1½ cups sliced (½-inch-thick) celery, widest slices halved crosswise
• 4 medium carrots, cut into ½- to ¾-inch-thick rounds
• 2 large russet potatoes, peeled and cut into 1-inch cubes
• chopped fresh flatleaf parsley, for serving.

Method

1. In a shallow bowl or plastic bag, toss the meat with the seasoned flour, shaking off any excess flour
2. In a 5- to 7-quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat until very hot
3. Brown the meat in batches in a single layer, 1 to 2 minutes per side
4. Do not crowd or the meat will not brown properly
5. Transfer the browned meat to a plate
6. Add the remaining 1 tablespoon oil to the pot
7. Add the onion and garlic, reduce the heat to medium, and cook gently until the onion begins to soften, 1 to 2 minutes
8. Add the wine and cook, scraping and stirring to dissolve any browned bits stuck to the bottom of the pan
9. Return the meat and any accumulated juice to the pot, along with the salt, pepper, thyme, rosemary, and bay leaf
10. Close and lock the lid
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
13. Set a timer to cook for 15 minutes
14. Remove the pot from the heat
15. Open the cooker with the Quick Release method
16. Be careful of the steam as you remove the lid
17. Add the celery, carrots, and potatoes to the pot
18. Relock the cooker, bring back up to HIGH pressure, and cook for 5 minutes
19. Remove the pot from the heat
20. Open the cooker with the Quick Release method
21. Taste for salt and pepper
22. Serve the stew in shallow bowls, topped with a sprinkling of parsley
23. French Beef Stew with Mustard: In Step 2, add 3 chopped shallots along with the onion and garlic
24. In Step 6, stir in ½ cup Dijon mustard and ¼ cup Pommery or whole-grain mustard before serving

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