The Pressure Cooker Beef Stew, is so delicious you’ll even lick your lips. Suitable for cold days, but I find it’s perfect anytime. Few ingredients, pressure cooker, and your meal will be ready in no time. The meat I used is called a chuck roast in Rome, now I’m not an expert in regional terms, but I can tell you it’s the part attached to the neck of the animal. It’s ideal because it’s composed of fat filaments that, when melted during cooking, give the meat tenderness and flavor. In any case, let your trusted butcher advise you, who, if he doesn’t have the same type available at that 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 shrunk almost completely. In case, at the end of cooking, you can always divide them further, using scissors.
If you enjoy cooking with a pressure cooker, then you shouldn’t miss the next 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 meat
- 4 tbsps 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 Pressure Cooker Beef Stew
Take the meat out of the fridge at least 50 minutes before cooking, so it reaches room temperature and doesn’t suffer from thermal shock.
Finally, pat it with absorbent paper to remove all moisture that has formed.
Cut the potatoes into medium-large pieces so they don’t break apart too much during cooking. After slicing the onions as well, put them in the pressure cooker along with the extra virgin olive oil and set them to brown on the stove.
Add the stew meat 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 has almost completely evaporated, add the diced potatoes and stir.
Now add the tomato pulp, half a glass of water necessary to clean the jar well, adjust with 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 hermetically sealed lid, lower the valve lever, and turn up the heat. As soon as you hear a strong hiss, reduce the heat to minimum, and cook for 45 minutes.
After this period, turn off the heat and gently lift the lever little by little to let all the steam out of the pot (if you have time, let it rest for 5 minutes before opening). Remove the lid and thicken the sauce for a few minutes.
Serve your Pressure Cooker Beef Stew on a serving platter or portioned, but make sure it’s hot.
Tips and Storage
You can keep the stew with potatoes for at least two days, but in the fridge and inside an airtight container, so it is preserved from contamination by other foods.
Very often, I put it in the fridge directly closed in the pressure cooker, but we are only two people, and the pot I use is the 3.5l one that fits perfectly.
Always prefer glass or ceramic containers because they do not release toxic particles.
Always prefer glass or ceramic containers because they do not release toxic particles.
