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Categories:
vegetable oil beef flour salt fresh ground pepper garlic onion tomato paste red wine beef Worcestershire sauce bay leaves thyme potatoes carrots stalks celery
Viewed: 38 - Published at: 8 years agoIngredients
- 2 -3 tablespoons vegetable oil
- 1 1/2 lbs beef, cut into 1 inch pieces well trimmed
- 2 tablespoons flour
- 1/2 teaspoon salt
- fresh ground pepper
- 2 garlic cloves, crushed
- 1 large onion, cut into wedges
- 3 tablespoons tomato paste
- 1/3 cup dry red wine (optional)
- 2 cups beef or 2 cups vegetable broth
- 1 tablespoon Worcestershire sauce
- 2 large bay leaves
- 1 teaspoon dried thyme leaves (to taste)
- 5 large potatoes, peeled and cut into 1 1/2 inch chunks
- 4 large carrots, peeled and cut into 2 inch chunks
- 2 stalks celery, sliced
Method
- 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!