Pressure Cooker Tamarind Beef Stew Recipe2022-10-01
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat6.4 g
Trans Fat4 g
Unsaturated Fat1.5 g
Pressure cooker tamarind beef stew recipe. Boneless beef chuck with vegetables and spices cooked in an electric pressure cooker. Very easy and tasty recipe. Are you looking for more spicy beef stew recipes? Maybe you will like this one:
Pressure Cooker Hot Paprika Beef Stew Recipe
Makes 6 servings
Ingredients: 1 small yellow onion, peeled and quartered, 3 medium garlic cloves, peeled, 1 tablespoon hot paprika, 1 tablespoon sweet paprika, 2 tablespoons olive oil, 3 pounds (1.5 kg) boneless beef chuck, cut into pieces, 1/2 teaspoon salt, 4 medium tomatoes, chopped, 2 green bell peppers, stemmed, seeded, and chopped, 1 cup (250 ml) dry white wine
Instructions: In a food processor, combine quartered onion, garlic, and hot and sweet paprika. Process until you have a coarse paste. In a 6 quart (6 l) pressure cooker, heat olive oil over medium heat. Add half of the meat and season with half of the salt. Cook, stirring occasionally, until well browned, for about 12 minutes. Using a wooden spatula, transfer browned beef chunks to a large dip bowl. Repeat with remaining beef chunks and salt.
Add spicy onion mixture to the pressure cooker. Cook, stirring, for 2 minutes, until aromatic. Stir in the tomatoes, peppers, and dry white wine, scraping up any browned bits in the bottom of the cooker as the wine comes to a simmer. Return browned beef chunks with any accumulated juices to the pressure cooker. Mix well.
Close the cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set the timer to cook for 25 minutes. Open the pressure cooker, using a Quick Release Method. Stir well beef stew before serving. Transfer it to serving plates. Serve hot paprika beef stew accompanied by dry red wine.
And, finally, here is the main recipe. Enjoy it!
Pressure Cooker Tamarind Beef Stew Recipe
- 1 cup granulated sugar
- 2 pounds (960 g) boneless beef chuck, chunked
- 1 tablespoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 medium yellow onion, peeled and chopped
- 1 large red bell pepper, cut into strips
- 1½ tablespoons tamarind concentrate
- 2 teaspoons minced garlic
- 3/4 cup (180 ml) lager beer
- 1/2 cup fresh cilantro leaves, minced
Heat a large saucepan over low heat. Add sugar and 1 cup (250 ml) water and mix until sugar dissolves.
Increase heat to medium and continue cooking, stirring occasionally, until dark amber, for about 7 minutes. Remove the saucepan from the heat and stir in 1 cup (250 ml) water.
Return pan to the heat, reduce heat to low and stir until sugar has dissolved completely. Remove the saucepan from the heat and set aside to cool to room temperature.
In a large mixing bowl, combine beef chunks, ground cumin, allspice, paprika, cayenne pepper, and salt. Mix well until the meat completely and evenly coated with spices.
Heat the olive oil in an instant pot turned to saute mode. Add seasoned beef and cook, stirring, until lightly browned, for about 5 minutes. Using a wooden spatula, transfer browned meat to the large bowl.
Add chopped yellow onion and cook, stirring often, until the onion translucent. Stir in red bell pepper, tamarind paste, and minced garlic. Cook until aromatic, for about 2 minutes, stirring occasionally.
Pour in 3/4 cup (180 ml) light beer. Stir well, scraping any browned bits from the bottom of the pressure cooker. Stir in browned beef chunks with any accumulated juices and chopped fresh cilantro leaves.
Close the pressure cooker and lock the lid. Set the machine to cook to high pressure. Set the timer to cook for 45 minutes.
Unlock the pressure cooker and open the lid, using a Quick Release Method. Stir 3 tablespoons of reserved caramel syrup into beef stew. Serve hot.