The Pressure Cooker Beef Stew is so delicious that you’ll be licking your chops. Perfect for cold days, yet I find it always perfect. Few ingredients, a pressure cooker, and your meal will be ready in no time. The meat I used is called beef chuck in Rome, now I’m not an expert in regional terms, but I can tell you it’s the part attached to the animal’s neck. It’s ideal because it’s made up of fat strands that melt during cooking, giving the meat tenderness and flavor. In any case, let yourself be advised by your trusted butcher, who, if he doesn’t have the same type available at the moment, can replace it with something equally suitable. The pieces of meat for this type of recipe must be quite large, otherwise, you won’t find them because they will have almost entirely shrunk. If necessary, you can always further divide them at the end of cooking using scissors.
If you like cooking with a pressure cooker, then you shouldn’t miss the following recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs beef stew
- 4 tablespoons extra virgin olive oil
- 7 oz onion
- 3.5 oz red wine
- 14 oz peeled potatoes
- 26 oz tomato pulp
- to taste salt
Tools
- 1 Pressure Cooker
How to Prepare the Pressure Cooker Beef Stew
Take the meat out of the refrigerator at least 50 minutes before cooking, so it reaches room temperature and won’t undergo thermal shock.
Finally, pat it dry with paper towels to remove all the moisture that has formed.
Cut the potatoes into medium-large pieces so they don’t fall apart too much during cooking. After slicing the onions as well, put them in the pressure cooker with the extra virgin olive oil and place on the stove to brown.
Add the stew and brown it for about 2 or 3 minutes, just enough time for a nice crust to form. At this point, deglaze with the red wine, and when it’s almost completely evaporated, add in the diced potatoes and stir.
Now also add the tomato pulp, half a glass of water necessary to clean the jar well, adjust the salt, and mix all the ingredients. If you like, you can also add pepper or chili, according to your taste.
Close the pot with its airtight lid, lower the lever of the little valve, and raise the flame. As soon as you hear a loud whistle, reduce the heat to the minimum, and cook for 45 minutes.
After this time, turn it off and gently lift the lever little by little to release all the steam contained in the pot (if you have time, let it rest for 5 minutes before opening). Remove the lid and let the sauce thicken for a few minutes,
Serve your Pressure Cooker Beef Stew on a serving platter or plated, but make sure it’s very hot.
Tips and Storage
You can store the stew with potatoes for at least two days, but in the refrigerator and in an airtight container to preserve it from contamination by other foods.
Very often, I put it in the refrigerator directly closed in the pressure cooker, but we’re only two people, and the pot I use is the 3.5l one, which fits perfectly.
Always prefer glass or ceramic containers because they don’t release toxic particles.
Always prefer glass or ceramic containers because they don’t release toxic particles.
