The hunter-style stew with potatoes in the multicooker, a complete second course, easy and quick to prepare, ideal for the whole family.
With the electric pressure cooker, you can also prepare your dish in advance and then reheat it in just 9 minutes as if it had just been made.
For this recipe, we used the programmable pot from Cecotec GM model H DELUX, a pot with a 6-liter capacity, non-stick basket, flip-top lid, 16 menus, a true ally in the kitchen.
The recipe also includes instructions for using a classic pressure cooker.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Hunter-Style Stew with Potatoes in the Multicooker:
- 1.54 lbs beef
- 14 oz canned tomatoes
- 1.1 lbs potatoes
- 1 sprig fresh rosemary
- 2 cloves fresh garlic
- 1/2 small glass dry white wine (scant)
- 4 tbsps extra virgin olive oil
- as needed flour
- as needed fine salt
- as needed black pepper (optional)
Tools for Hunter-Style Stew with Potatoes in the Multicooker:
- 1 multicooker
- 1 Bowl
- 1 Wooden Spoon
Steps for Preparing and Cooking Hunter-Style Stew with Potatoes in the Multicooker:
In a bowl, place some flour (4/5 tablespoons), add the stew meat, and coat it well, removing excess flour.
In the multicooker basket, add the extra virgin olive oil, garlic cloves, and rosemary sprig, set the SAUTÉ program, and when the oil is hot, add the stew meat, browning it well, turning it a couple of times with a wooden spoon, and deglaze with the white wine.
When the wine has evaporated, add the chopped canned tomatoes with their liquid, stir well, salt, and add a little pepper if desired.
Set the PRESSURE COOKING program, close the lid, close the valve, and set the cooking for 12 minutes at 248°F.
While the stew is cooking, peel the potatoes and cut them into wedges.
After the time is up, turn off the program and vent the pot, add the potatoes, stir well, and adjust the salt.
Close the pot and valve, set the PRESSURE COOKING program again for 12 minutes at 248°F.
After the time is up, turn off the multicooker, vent the pot, remove the lid, stir the stew with potatoes, and serve it on individual plates.
COOKING WITH A CLASSIC PRESSURE COOKER:
The procedure and cooking times are the same, initially sauté with the pot uncovered, then cover and bring the pot to pressure, lower the heat, and proceed with the recipe timings.
