Tender beef stew in an electric pressure cooker, a tasty and truly economical second course. With just a few dollars, you will serve a second course that everyone will love, including children. If you have any leftover sauce, though it will be hard, you can use it to dress pasta the next day. Cooked in the electric pressure cooker, the meat achieves exceptional tenderness and flavor. I usually accompany this flavorful stew with polenta or mashed potatoes, but it’s also delicious with boiled rice. It’s truly a great dish from Italian culinary tradition, a main course that has always been on our tables. Then, like any traditional dish, every family has its own recipe, and everyone has their own twist or secret ingredient, but this is really a very simple version, prepared in just a few minutes. Once the electric pressure cooker is set, you can go for a walk, read a book, or do household chores. Whatever you prefer, because now the Instant Pot takes care of it!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.76 lbs beef (in pieces (stew))
- 2 carrots
- 2 onions
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 glass dry white wine
- 1 can peeled tomatoes
- 1 clove garlic
- 2 leaves sage
- 2 tablespoons flour
- to taste salt
Tools
- 1 Pressure Cooker Instant Pot
- 1 Knife
- 1 Spoon
- 1 Immersion Blender
- 1 Glass
- 1 Cutting Board
Steps
Heat oil and butter in the open pot in Sauté normal mode and when the seasoning is hot, brown the meat, lightly floured. Stir often so that it colors on all sides. Be careful not to burn the flour that detaches from the meat.
Meanwhile, clean and wash carrots and onions. Cut them into 3 or 4 pieces, there’s no need to chop them. When the stew is nicely colored, add them to the pot and let them flavor for a couple of minutes .
When everything is well browned, deglaze with dry white wine and finally add the can of peeled tomatoes. For added flavor, add a clove of garlic and 2 or 3 sage leaves. Iclose them in a tea infuser so that after cooking, I can remove them before blending the sauce with the hand blender.If you don’t have one, you can wrap sage and garlic in a piece of gauze and tie it with white thread.
Salt and close the lid of the electric pressure cooker. Close the valve and set the cooking. Cook the beef stew for 1 hour and 30 minutes with the High Pressure, Normal function.
You can manually vent the valve after the cooking time, or if you are out, let the pot lose pressure naturally. When you open the pot, remove the meat with a spoon just long enough to blend the sauce with an immersion blender. Remember to also remove the garlic and herbs. Then put the meat back into its flavorful gravy and serve.
My Advice
You can store any leftover beef stew in a container with a lid for a few days in the fridge, 3 or 4. The leftover sauce is also great for dressing pasta with a nice sprinkle of parmesan on top.
FAQ (Frequently Asked Questions)
Can I cook beef stew in a regular pressure cooker?
Yes, of course, but in this case, you need to add more liquid because a regular pressure cooker, unlike an electric one, releases liquids by venting steam from the valve.
Can I cook the stew in a regular pot?
Yes, of course, in this case, you will need to cook very slowly for about 2 and a half hours to achieve the same result.
