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.
Provided by Galley Wench
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
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 (or crock pot).
- Add additional oil if required and saute onions for 1 minute.
- Stir in tomato paste and broth to deglaze pan.
- Add the wine (if using) 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 (about 15 minutes).
- 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 sufficiently tender, set the lid in place and allow them to steam in the residual heat, another minute or two.
- If you would like a thicker gravy, mash a few pieces of potato against the side of the cooker and stir into the stew.
- Crock pot:.
- Place beef, liquids and remaining ingredients in the crock pot.
- Cover and cook on low 12 hours or on high 5 to 6 hours or until tender.
- Serve with fresh biscuits!
Nutrition Facts : Calories 2402, Fat 208.4, SaturatedFat 84.5, Cholesterol 280.4, Sodium 596.3, Carbohydrate 98.2, Fiber 13.8, Sugar 10.9, Protein 34.8
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Yashien Johnson
[email protected]This stew is simply delicious. The beef is tender and flavorful, the vegetables are perfectly cooked, and the gravy is rich and flavorful. I highly recommend this recipe.
Income Tech Bangla
[email protected]I'm always looking for new and exciting recipes, and this stew definitely fits the bill. It's unique and flavorful, and I can't wait to make it again.
Suryadev Nayak
[email protected]This stew is a great way to use up leftover vegetables. I often add leftover carrots, celery, and potatoes to mine.
Lisakhanya Gumede
[email protected]I love this stew because it's so versatile. You can add or omit ingredients to suit your taste. I like to add mushrooms and red wine to mine.
Angle Jannat
[email protected]This stew is the perfect meal to serve at a party. It's easy to make ahead of time, and it can be served hot or cold. I always get rave reviews when I serve this stew.
TaYcoon Garrett
[email protected]This stew is a great way to get your kids to eat their vegetables. My kids love the beef and gravy, and they don't even notice the vegetables.
Cat Collet
[email protected]I'm a vegetarian, but I still love this stew. I just omit the beef and add extra vegetables. It's still just as delicious and satisfying.
Sirita Khatri
[email protected]I made this stew in my slow cooker, and it turned out perfect. I just threw all the ingredients in the slow cooker in the morning, and dinner was ready when I got home from work. It was so easy and convenient.
Robina Robina Tahir
[email protected]This stew is a great way to use up leftover beef. I made it with leftover pot roast, and it turned out amazing. The beef was so flavorful and tender, and the vegetables were cooked to perfection.
samad khan chana
[email protected]I'm not a huge fan of beef stew, but this recipe changed my mind. The beef was so tender and the vegetables were perfectly cooked. The gravy was also delicious. I will definitely be making this again.
Machena Mainga
[email protected]This stew is the perfect comfort food for a cold winter day. It's so hearty and filling, and the flavors are amazing. I love the way the beef and vegetables melt in my mouth.
Sam Cooper
[email protected]I've made this stew several times now, and it always turns out perfect. The beef is always tender and flavorful, and the vegetables are cooked to perfection. I especially love the gravy, which is rich and flavorful.
Sk Nayem
[email protected]This stew is a classic for a reason! It's hearty, flavorful, and comforting. I love that it's a one-pot meal, so it's easy to clean up. I also appreciate that it's a budget-friendly meal that can be made with pantry staples.