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Emeril's Best Beef Pressure-Cooker Stew

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Emeril's Best Beef Pressure-Cooker Stew is going to quickly become a favorite in you household, because of the easy and quick-ness that this recipe comes together. It is also filled with fresh vegetables like collard greens, turnips, parsnips, and fresh parsley for some healthy flair. Serve this recipe on its own with some crusty freshly baked bread, on top of buttered white rice, or even on top of hot and fresh masted potatoes for some extra decadence.

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Rate this recipe 4.5/5 (21 Votes)

Ingredients

  • STEW:
  • 1 tablespoon Essence, recipe follows
  • 1 tablespoon all-purpose flour
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, cut into a medium dice
  • 2 stalks celery, cut into a medium dice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup button mushrooms, quartered
  • 1 tablespoon garlic, chopped
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 teaspoon fresh rosemary leaves, chopped
  • 1 cup dry red wine
  • 2 1/2 cups beef broth
  • 3 parsnips, peeled and cubed
  • 2 turnips, peeled and cut into 1/2-inch cubes
  • 2 cups collard greens, chopped
  • 2 tablespoons fresh parsley leaves, chopped
  • rice, for serving
  • EMERIL'S ESSENCE:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Details

Servings 4
Preparation time 30mins
Cooking time 80mins
Adapted from foodnetwork.com

Preparation

Step 1

EMERIL'S ESSENCE:

Combine all ingredients thoroughly. Yields 2/3 cup.

STEW:

Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well.

Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set aside.

Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve.

Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice.




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