The stew with cumin in the multicooker, a complete main course with a slightly spicy flavor, perfect for making the preparation even more flavorful.
Cumin is characteristic of Indian cuisine and is used for the preparation of curry, which is a spice blend, also known for its digestive, anti-inflammatory properties, rich in iron, antioxidants.
It pairs very well with the preparation of vegetables, meat, fish, and sauces.
For this recipe, we used the programmable pot from the company Cecotec GM model H DELUX, a pot with a capacity of 6 liters, non-stick basket, flip-top lid, 16 menus, a true ally in the kitchen.
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 stew with cumin in the multicooker:
- 1.54 lbs beef stew meat
- 4 carrots
- 1 onion (large)
- 1 clove garlic
- 4 tbsps extra virgin olive oil
- 10.58 oz tomato pulp
- to taste cumin (ground)
- to taste black pepper
- to taste fine salt
- 1/2 glass dry white wine
- 1.32 lbs potatoes
Tools for the stew with cumin in the multicooker:
- 1 multicooker
- 1 Knife
- 1 Bowl
Steps for preparing and cooking the stew with cumin in the multicooker:
Peel the carrots, split them in half, then cut them into strips. Peel the onion and then slice it thinly.
In the multicooker basket, put the extra virgin olive oil, the carrots, the sliced onion, and the garlic clove. Turn on the pot and set the SAUTE function, brown the vegetables well.
Add the meat and brown it well, then deglaze with the dry white wine, and when it has evaporated, add the tomato pulp and the cumin (we used the tip of a teaspoon dissolved in a little water; add according to your taste, if you have never tried it, we recommend not to exceed).
Add salt and pepper, mix well, put the lid on, close the valve, and set the PRESSURE COOKING program for 12 minutes at 248°F.
While the meat is cooking, peel the potatoes, cut them into not too small cubes, wash them well and dry them with a cloth.
After the time has elapsed, turn off the pot, vent the pot, then remove the lid, add the potatoes, mix well, adjust the salt, and if you see there is not enough liquid, you can add half a glass of vegetable broth or hot water.
Reprogram the pot in STEAM COOKING mode, close the lid and the valve, and set the cooking for 12 minutes at 248°F.
After the time has elapsed, turn off the pot, vent it, and remove the lid, gently stir the stew and serve it on individual plates.
COOKING WITH THE PRESSURE COOKER:
In the classic pressure cooker, follow the recipe by sautéing without the lid instead of using the sauté function. The cooking times and procedure remain unchanged.
