Pressure Cooker Tuscan-Style Beef Stew Recipe2017-12-03
- Yield : 4 serving plates
- Servings : 4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
Pressure cooker Tuscan-style beef stew recipe.Very easy and delicious beef stew cooked in stovetop or electric pressure cooker. Serve this yummy dish over mashed potatoes. You may also like Bistro Beef Stew with Red wine, Carrots, and Figs
Pressure Cooker Bistro Beef Stew Recipe
Makes 6 servings
Ingredients: 3 tablespoons olive oil, 3 pounds (1.44 kg) boneless beef chuck, cubed 2 cups frozen pearl onions, thawed, 1½ cups (370 ml) dry red wine, 1 pound (480 g) baby carrots, halved, 6 dried figs, stemmed, one fresh rosemary sprig, one fresh thyme sprig, 1/2 teaspoon salt,1/2 teaspoon freshly ground black pepper, 1 teaspoon potato starch
Instructions: Heat olive oil in 6-quart (6 l) stovetop pressure cooker over medium-high heat ( if you use the electric pressure cooker, set on the browning mode). Add cubed beef and brown, turning occasionally, for about 10 minutes. Remove from the pot and transfer to a large bowl.
Add thawed onions and cook, stirring, until translucent, for about 5 minutes. Pour in dry red wine, scraping up any browned bits from the bottom of the pot. Stir in halved baby carrots, figs, rosemary, thyme, and seasoning. Return browned beef with any accumulated juices to the pot and stir well.
Close pressure 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 20 minutes.( If you use the electric pressure cooker, set machine to cook at high pressure (9-11 psi), then set the machine timer to cook at high pressure for 30 minutes).
Open pressure cooker, using the Normal Release method. Unlock and remove the lid. Discard the rosemary and thyme sprigs. Switch heat to medium for stovetop pressure cooker or set the electric pot to its browning mode. bring beef stew to a simmer.
In a small mixing bowl, combine potato starch and 2 teaspoons water. Whisk until smooth. Stir potato starch mixture into the stew. Cook, stirring, until thickened, for further 1 minute.
Pressure Cooker Tuscan-Style Beef Stew Recipe
- 1 cup (250 ml) chicken broth
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, softened
- 1 tablespoon olive oil
- 4 oz (120 g) pancetta chunk, diced (optional)
- 2 pounds (960 g) boneless beef chuck, cubed into 2-inch (5 cm) cubes
- 1 cup frozen pearl onions, thawed
- 2 tablespoons fresh sage leaves, minced
- 1 tablespoon rosemary leaves, minced
In a small bowl, combine 1 cup (250 ml) chicken broth and all-purpose flour. Whisk until flour has dissolved. (if you use the electric pressure cooker, combine 2/3 cup (160 ml) chicken broth and flour). Set aside.
In a 6-quart (6L) stovetop pressure cooker, melt butter in olive oil over medium-high heat. (turn the electric pressure cooker to the browning mode). Add the pancetta (if using) and cook, stirring, until brown and crisp, for about 6 minutes. Using a slotted spoon, remove from the pot and transfer to a large bowl.
Add cubed beef and brown on all sides, turning occasionally, for about 7-8 minutes. Remove browned meat from the pressure cooker and transfer to the bowl with pancetta.
Add thawed onions and cook, stirring often, until lightly browned, for about 4 minutes. Return browned beef with any accumulated juices, pancetta (if using) to the pot. Stir in herbs, then stir in the broth mixture.
Close pressure 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. (for the electric pressure cooker, set machine to cook at high pressure (9-11 psi), then set timer for 40 minutes).
Open pressure cooker, using the Normal Release mode. Unlock and open the lid. Stir well. Transfer to a serving plates. Serve over mashed potatoes.
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This information is per serving.