In the winter, one of my favorite dishes to make is a Hearty Beef Stew. Making the stew for dinner came at a perfect time since we had some leftover red wine from our recent sushi party. (Which is odd since I try my best not to have leftover wine under any circumstance lol!) Nonetheless, this hearty stew will warm you up like a comforting blanket on a cool night…
When it comes to beef stew, I find the best cut of beef to use is beef chuck. It’s perfect for long, slow cooking and absorbs flavors really well. This recipe starts out with browning the cubed beef to get some color going as well as building up some flavor with the fond (the little brown bits from cooking the beef). Flour is sprinkled in to help the create a thickener for the stew and then the pot is deglazed with red wine and broth. Aromatics are added, including bay leaf, fresh thyme and soy sauce. After a quick stir, the stew does it’s magic as it pressure cooks. Once the beef is tender, baby carrots and mushrooms are added and continues to pressure cooks for a little bit more. Just before serving, frozen peas are stirred in and warmed through. And after all that patience, it’s finally time to dig in! This goes very well with a Mashed Potato Casserole, which I served with the stew. And just as they say with wine as it ages, this stew is even better the next day!
recipe adapted from Cook’s Illustrated
5 pounds boneless beef chuck eye roast, cut into 1 1/2 inch cubes
salt & pepper to taste
3 tablespoons vegetable oil
4 onions, minced (about 4 cups)
3 cloves garlic, minced
1 (6oz) can tomato paste
1/4 cup all purpose flour, seasoned
2 cups red wine
2 cups low sodium chicken or beef broth
3 tablespoons soy sauce
1 pound baby carrots
1 cup button mushrooms, halved
1 1/2 teaspoons minced fresh thyme
2 bay leaves
2 cups frozen peas
Plug in the IP with insert set in place.
Season the beef with salt and pepper and dredge in flour to coat. Shake off any excess.
Press SAUTE and add 2 tablespoons oil into the IP. When hot, add the seasoned & coated beef in batches to the IP in a single layer and brown on all sides. Remove browned beef from IP and transfer to a plate; set aside. Repeat with remaining beef.
After all the beef has been browned and removed from the IP, add the remaining oil, onions and garlic to the IP and sauté until softened, about 5 minutes.
Slowly add wine, scraping bottom of pan to loosen any browned bits.
Press MANUAL and adjust the time to 35 minutes on HIGH pressure.
Once at pressure, the display will reflect 35 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Discard bay leaves. Stir in the baby carrots.
Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
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