Pressure Cooker Tamarind Beef Stew Recipe2017-10-01
- Yield : 4 bowls
- Servings : 4
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
Pressure cooker tamarind beef stew recipe. Boneless beef chuck with vegetables and spices cooked in electric pressure cooker. Very easy and tasty recipe. Are 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 6 quart (6 l) pressure cook, heat olive oil over medium heat. Add half of meat and season with half of 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 simmer. Return browned beef chunks with any accumulated juices to the pressure cooker. Mix well.
Close cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 25 minutes.Open pressure Cooker, using a Quick Release Method. Stir well beef stew before serving. Transfer it to serving plates. Serve hot paprika beef stew hot accompanied with dry red wine.
Ans, 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 tomato, chopped
- 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 intil the meat completely and evenly coated with spices.
In a 6-quart (6 L) pressure cooker, heat olive oil over medium heat. 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 oftne, until the onion translucent. Stir in chopped tomatoes, 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, scrapping any browned bits from the bottom of pressure cooker. Stir in browned beef chunks with any accumulated juices and chopped fresh cilantro leaves.
Close pressure cooker and lock the lid. Set burher heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 40 minutes.
Unlock pressure cooker and open the lid, using a Quick Releasae Method. Stir 3 tablespoons reserved caramel syrup into beef stew. Serve hot.
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