115 minutes
A rich and comforting stew made with tender beef, hearty vegetables, and a deeply flavorful broth.
Low Sodium Chicken Stock, homemade or store-bought
cups
Powdered Unflavored Gelatin
0 oz
0 oz
tablespoons
Anchovy Fillets, oil- or salt-packed, rinsed
each
tablespoons
tablespoons
Boneless Beef Chuck Roast, cut into 3 steaks
0 lb
to taste
to taste
White Button Mushrooms, quartered
0 oz
Medium carrots, 2 left whole, 2 cut into bite-size pieces
0 oz
Pearl Onions, thawed if frozen, peeled if fresh
0 oz
Large Yellow Onion, unpeeled, split in half
0 oz
Small Ribs Celery
0 oz
Medium Cloves Garlic, unpeeled
each
Sherry, dry vermouth, or red wine
cups
Flour
0 oz
each
each
Yukon Gold Potatoes, peeled and cubed
0 lb
0 oz
1. Prepare the stock mixture
In a blender, combine the chicken stock, gelatin, tomato paste, soy sauce, anchovy fillets or fish sauce, and Worcestershire sauce. Blend until the mixture is smooth and homogeneous.
2. Heat the vegetable oil
Next, heat the vegetable oil in your pressure cooker over medium-high heat. Season the beef generously with kosher salt and freshly ground black pepper, then add it to the cooker. Let it cook until well browned on two sides, which should take about 10 minutes.
3. Brown the mushrooms
Add the quartered mushrooms to the pressure cooker and cook them for about 6 minutes, stirring occasionally, until they begin to release their moisture and brown slightly.
4. Add carrots and pearl onions
Stir in the bite-size carrot pieces and pearl onions, cooking for a few minutes until they start to soften.
5. Add whole vegetables
Add the halved yellow onion, whole carrots, celery ribs, and garlic cloves to the pot. Cook these vegetables, turning occasionally, for about 4 minutes until they get a bit of color.
6. Deglaze with sherry
Pour in the sherry, dry vermouth, or red wine, scraping up any browned bits stuck to the bottom of the pot. Allow the liquid to reduce for about 3 minutes.
7. Prepare the beef
Cut the seared beef into 1.5- to 2-inch chunks and toss them with the flour.
8. Add beef and stock mixture
Add the beef chunks back into the pressure cooker along with the blended stock mixture, bay leaves, and thyme sprigs. Seal the pressure cooker and bring it to high pressure. Cook for 30 minutes, then release the pressure.
9. Discard vegetables
Carefully fish out and discard the carrot, celery, thyme, bay leaves, onion, and garlic.
10. Add potatoes
Add the cubed potatoes, along with the sautéed mushrooms, pearl onions, and bite-size carrot pieces. Reseal the pressure cooker and cook for an additional 15 minutes before releasing the pressure again.
11. Finish and serve
Finally, stir in the peas and adjust the seasoning with kosher salt and freshly ground black pepper to taste. Serve the stew immediately, or let it cool and store it in the refrigerator for up to 5 days. Reheat before serving.
Root change . Use parsnips or turnips instead of or in addition to carrots for a different kind of sweetness and bite. Mushroom mix . Incorporate a variety of mushrooms like shiitake, cremini, or porcini for an earthy flavor.
Fresh herbs . Garnish with chopped fresh parsley, dill, or cilantro before serving for a burst of freshness. Citrus zest . Add lemon or orange zest at the end for a bright note that cuts through the richness.
Warm spices . Introduce a pinch of cinnamon, a touch of allspice, and some nutmeg to give the stew a warm, aromatic depth. Smoky heat . Add a teaspoon of smoked paprika or a chipotle pepper in adobo sauce to infuse the stew with a smoky, spicy kick.
Garlic shift . Roast a whole head of garlic and squeeze the soft cloves into the stew for a milder, sweeter garlic taste. Onion variety . Replace yellow onions with shallots or leeks for a more delicate onion flavor.
Mediterranean flair . Add a bouquet garni of fresh rosemary, thyme, and oregano for a Provençal touch. British twist . Incorporate a sprig of fresh mint or some dried mint along with the traditional thyme for a subtle change reminiscent of British stews.
Opt for chuck roast, beef shank, or short ribs to ensure a tender stew with rich flavor.
Use red wine, beef broth, or water to scrape up the browned bits after searing and sautéing.
Brown the beef in batches to develop a deep, savory fond on the pot's bottom.
After pressure cooking, taste and adjust salt, pepper, or add a splash of acid if needed.
Begin by sautéing onions, garlic, and hearty herbs before adding the meat back to the pot.
Comments (0)