Pressure Cooker Beef Stew with Turnips and Mushrooms2016-07-03
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
- 2 tablespoons olive oil
- 1 ½ pounds (640 g) boneless beef chuck roast,cubed
- 2 cloves garli,peeled and chopped
- 1 ½ cups sliced celery
- 1/2 pound (240 g) mushrooms,halved or quartered
- 2 ½ cups (625 ml) water
- 1 teaspoon sea salt plus more to taste
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 2 cups peeled turnip wedges
- 4 medium carrots,chunked
- 2 russet potatoes,peeled and cubed
In a pressure cooker,heat 1 tablespoon olive oil over medium-high heat. Working in a batches,brown cubed beef in a single layer,adding more oil as needed. Using a slotted spoon,remove browned meat from the pot and transfer to a plate.
Add garlic and celery to the pot,then reduce heat to medium and cook,stirring,for 1-2 minutes. Return the meat to pot. Stir in mushrooms and water. Season with salt and black pepper.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When pressure cooker reaches high pressure,reduce heat to low. Set timer to cook for 15 minutes.
Remove pot from the heat. Carefully open pressure cooker. Skim off any fat.
Add turnips,carrots and potatoes to the pot. Relock pressure cooker and bring back up to high pressure. Cook for 5 minutes. Remove pot from the heat and carefully open pressure cooker.
Adjust seasoning as needed. Serve immediately over cooked pasta.
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