Stew with vegetables in the pressure cooker, a tasty main course perfect for any occasion.
The stew with vegetables will remain very tender thanks to the light dusting of flour on the meat before cooking.
You will also find the procedure with the multicooker.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Pressure cooker, Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the stew with vegetables in the pressure cooker:
- 1.5 lbs beef
- 3 carrots
- 3 large onions
- 3 large potatoes
- 4 tablespoons extra virgin olive oil
- 1 cup red wine
- 2 cups tomato puree
- 1 teaspoon ground cumin (level)
- to taste paprika
- to taste fine salt
- to taste pepper
- to taste all-purpose flour
Tools for the stew with vegetables in the pressure cooker:
- 1 Pressure Cooker
- 1 Knife
- 1 Bowl
Steps for preparing and cooking the stew with vegetables:
Prepare the vegetables, wash the carrots and dry them, cut off both ends and peel them, then cut them into pieces of about 2 inches, cut each piece in half lengthwise, and then into wedges.
Peel the onions and slice them thinly.
Peel the potatoes, cut them into stew-sized pieces, place them in a bowl, and cover them with water.
Place the flour on a plate and then coat the stew well, removing the excess flour.
In the pressure cooker, add the extra virgin olive oil, when hot, add the previously prepared onions and carrots, cook for a few minutes to flavor them well, then add the stew, salt, and brown it well, deglaze with the red wine.
When the wine has evaporated, add the tomato puree, adjust with salt and pepper, add cumin and paprika if you prefer a more intense flavor, and stir well.
Cover with the lid, check that the valve is closed and bring to pressure over medium heat, then lower the heat to the minimum and cook for 20 minutes.
After the time has elapsed, turn off the gas and let the pot vent, then remove the lid and stir the meat with a wooden spoon, add the potatoes after draining them from the water, adjust the salt, and close the pot again, always check the valve, then bring to pressure over medium heat, lower the heat to the minimum, and cook for 10 minutes.
Check that there are enough liquids, otherwise add a cup of broth (for us it was not necessary).
After the time has elapsed, your stew is ready to be enjoyed, excellent when paired with polenta.
COOKING WITH THE MULTICOOKER:
The cooking times and ingredients remain unchanged, use the sauté program to fry the vegetables, and for cooking the meat, set the pressure cooking program.
