The hunter-style stew in the multicooker, delicious veal meat, very tender and juicy with a delightful tomato sauce that entices you to wipe the plate clean, we recommend serving the dish with slices of toasted bread.
As a side dish, we recommend FLAVORED FRIED POTATOES.
For this recipe, we used the programmable pot by Cecotec GM model H DELUXE, a pot with a 6-liter capacity, non-stick basket, flip-top lid, 16 menus, a true kitchen ally.
In the recipe, you will also find the procedure with the 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 the hunter-style stew in the multicooker:
- 1.5 lbs veal stew meat
- 14 oz peeled tomatoes (in a can)
- 6 tbsp all-purpose flour
- 2 cloves fresh garlic
- 1 sprig rosemary
- 3 leaves fresh sage
- as needed dry white wine
- as needed fine salt
- as needed black pepper
- 4 tbsp extra virgin olive oil
- as needed toasted bread
Tools for the hunter-style stew in the multicooker:
- 1 multicooker
- 1 Bowl
- 1 Wooden spoon
Steps for preparing and cooking the hunter-style stew in the multicooker:
In a bowl or plate, place the flour and coat the meat chunks, removing excess flour.
In the basket of the electric pot, add the extra virgin olive oil, garlic cloves, sage, and rosemary, turn on the pot, and set it to the SAUTÉ program. When the oil is hot, add the meat, stir well, and let it brown.
When the meat is well browned (it will take about 5 minutes), deglaze with a little white wine, add salt, and pepper.
When the wine has evaporated, add the peeled tomatoes previously cut into pieces, leaving the tomato liquid, and adjust for salt.
Close the lid and valve, set the PRESSURE COOKING program, setting the temperature to 248°F and the time to 20 minutes.
After the time has elapsed, turn off the pot, let the valve vent slowly, remove the lid, and stir the stew well.
Serve with slices of toasted bread if desired.
COOKING WITH A CLASSIC PRESSURE COOKER:
The procedure and cooking times are the same, initially sauté without the lid, then put on the lid and bring the pot to pressure, lower the gas, and continue with the recipe’s timing.
