World Class Beef Stew

This is Big Ed’s pressure-cooker version of an enhanced classic beef stew. Prep time: 20 minutes. Cooking time: 24-25 minutes, high pressure. Serves 8-10.

Photo by Ed T.

PREP TIME

25

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

PREP TIME

25

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

Ingredients

  • 3

    lbs top round or chuck, trimmed of fat and sheath, cut into 3/4” pieces

  • 3-4

    T olive oil

  • 2-3

    medium onions, chopped into 3/4” pieces

  • 3-5

    cloves of garlic, chopped fine 1 cup plus 3-4 T good red wine

  • 4-5

    cups beef broth, homemade or canned thyme, fresh or dry to taste

  • 2-3

    bay leaves

  • 4-5

    cups carrots, 1/4” sliced diagonally

  • 4-5

    cups celery, 1/4”sliced diagonally 16 oz frozen peas

  • 3

    cups sliced button mushrooms

  • 4

    large potatoes, cut into 3/4” pieces

  • 1/3

    cup barbecue sauce

  • 4-5

    T Italian parsley, minced

Directions

1. Salt and pepper the meat. Heat 2-3 T olive oil in pressure cooker. Brown the meat in two batches. Set aside in bowl. Deglaze bottom of cooker with 3-4 T wine. Pour over the meat. Then add 1-2 T olive oil to the cooker to sauté the onion and garlic. Return meat to pressure cooker. Add the cup of red wine with 1 V2 cups water. Add thyme and bay leaves. 2. Cover and cook at high pressure for 15 minutes. 3. Remove from heat. Quick release of pressure. Remove cover. 4. Add the carrots, celery, potatoes and 4-5 cups beef broth. 5. Cook on high for about 8 minutes. Quick release. Remove cover. 6. Add mushrooms, peas, and barbecue sauce. 7. Cook on high for 1 minutes. Quick release. 8. Stir in parsley before serving. Optional: Horseradish Sour Cream Combine 1 cup sour cream, 1 T prepared horseradish, and a drizzle of olive oil in small bowl till thoroughly combined. Season with salt and pepper. Add dollop on top of stew and garnish with chopped chives.

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