Chuck Wagon Beef Stew with Cheddar-Smashed Potatoes
From the Pressured Cook by Lorna Sass
- 4
Ingredients
- 3 strips bacon-chopped
- 1 1/2 cups coarsely chopped onion
- 1 cup strong black coffee or beef broth
- 2 T Worcestershire sauce
- 2 1/2 lbs. boneless beef chuck, cut into 1” cubes, well trimmed
- 2 large bay leaves
- 3 lbs. Idaho or russet potatoes, scrubbed or peeled, then halved
- 1 1/2 cups grated sharp cheddar or Monterey pepper jack cheese, or more to taste
- Salt and freshly ground pepper to taste
- 1/4 cup chopped fresh parsley, for garnish (optional)
Preparation
Step 1
Set the bacon in the cooker and turn the heat to medium-high. Fry until quite crisp, stirring frequently to prevent the bacon from burning, about 4 minutes. Transfer the bacon to a bowl and pour off all but a thin film of fat.
Add the onions and cook over medium-high heat, stirring frequently, until softened slightly, about 2 minutes. Add the coffee and stir well, taking care to scrape up any browned bits that are sticking to the bottom of the cooker.
Add the Worcestershire sauce, beef, and bay leaves. Stack the potatoes on top of the beef. Some will end up in the liquid and become extremely soft and flavorful.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 20 minutes. Allow the pressure to come down naturally for 15 minutes. Quick-release any remaining pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
With a slotted spoon, lift the potatoes out of the cooker and set them in a large bowl. Taste the beef and, if it is not sufficiently tender, return to high pressure for 5 minutes more. Again, let the pressure come down naturally.
Use a potato ricer or fork to mash the potatoes coarsely, mixing in the cheese and reserved, crisped bacon as you go. Season the potatoes with salt and lots of pepper. Reheat the potatoes in a microwave, if necessary.
Remove the bay leaves from the stew and season to taste. Ladle the stew into large shallow bowls. Set a large mound of smashed potatoes in the middle. Garnish with parsley, if you wish.