The Beef Stew with Potatoes is a dish that all homemakers know how to make. It’s delicious, and if cooked in the pressure cooker, in 30 minutes you’ll have a complete dish. I really like to leave it with a bit more ‘sauce’ so you can mash the potatoes, almost like a kids’ dish, and who knows, maybe you’ll like it this way too!
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking methods: Stovetop, Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs beef (chuck or brisket)
- 2 tbsp flour
- 3 potatoes
- 1 shallot
- A few sprigs rosemary
- A few leaves sage
- 1 clove garlic
- 2 leaves bay leaf
- 3.4 fl oz red wine
- 1 tbsp tomato paste
- 0.5 tsp fine salt
- 2 tbsp extra virgin olive oil
- 2.1 cups water (boiling)
Tools
- Food Scale
- Cutting Board
- Pressure Cooker
- Mezzaluna Knife
Steps
Slice the shallot and sauté it over low heat in the pressure cooker with the oil and two bay leaves. Also add chopped rosemary, garlic, and sage. Place the beef on the cutting board, cut it into cubes, and coat with flour.
Place the beef in the pot and mix it with the sauté. Don’t worry if it sticks to the bottom because you will now pour in the red wine, and by stirring, it will come off the bottom. Let it evaporate, add the tomato paste, salt, and boiling water. The amount of water may seem too much, but when you add the potatoes halfway through cooking, it will be fine. Close the lid and as soon as it starts to whistle, lower the heat.
From the whistle, count 15 minutes. Turn off and let the air out of the valve. Add the peeled and chopped potatoes. Close with the lid and leave for another 10 minutes from the whistle. Turn off and before opening, wait until the air is completely released. If it still seems too liquid, turn on the heat and let it cook for another 5 minutes without the lid. Check the saltiness and serve.
