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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

PRESSURE COOKED BEEF STEW Recipe

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This recipe for PRESSURE COOKED BEEF STEW is from More "Keepers", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
1/2 cup flour
1 1/2 teaspoons salt
1 teaspoon thyme
1 teaspoon pepper
2 pounds stewing meat
2 large onions, diced
1 cup red wine
2 1/2 cups beef stock, divided
2 tablespoons worcestershire sauce
6 cloves garlic, minced
1 pound carrots
1 pound Yukon gold potatoes
6 ounces mushrooms
Directions:
Directions:
Combine the flour, salt, thyme, and pepper in a bag. Cut the beef into cubes, and toss them in the flour mixture.

Add the olive oil to the inner pot of the Ninja Foodi, and turn it to high saute. Add the floured beef cubes, and brown them on all sides. This takes about 10 minutes. Add the onion and garlic. Deglaze the pot with wine. Add 2 cups of the beef broth and the worcestershire sauce. Stir well, Put the pressure lid on, and cook on high pressure for 20 minutes. Do a quick release.

While the beef is pressure cooking, slice the carrots, dice the potatoes, and quarter the mushrooms. When the pressure has been released, add the vegetables. Pressure cook on high for 2 minutes. Immediately release the pressure.

Remove 1 to 1 1/2 cups of the broth; add the remaining 1/2 cup cold broth and leftover flour. Shake well to combine, and then add back to the inner pot. Simmer on medium for 10 minutes to cook the added flour and thicken the stew.

 

 

 

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