Pressure Cooker Beef Stew With Maple And Stout Food

SLOW-COOKER STOUT BEEF STEW

Steps:

• In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
• In a medium skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours.

BEEF STEW IN THE PRESSURE COOKER

Steps:

• Heat oil in a pressure cooker over medium heat; add flour and beef. Cook, turning the roast until browned on all sides, 5 to 7 minutes.
• Pour 3 1/2 cups beef broth into pressure cooker. Add onion, celery, black pepper, salt, and bay leaves. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 20 minutes.
• Release pressure carefully in the sink under cold water. Unlock lid and remove. Add potatoes and carrots. Replace lid and close cooker securely. Place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 5 minutes.
• Pour remaining 1/2 cup beef broth into a microwave-safe bowl and heat in the microwave for 3 minutes. Add quick-mixing flour and mix well.
• Release pressure carefully in the sink under cold water. Unlock lid and remove. Stir in broth-flour mixture.

PRESSURE COOKER BEEF STEW

Steps:

• Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function) over medium-high heat. Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
• Brown Beef Brisket: Trim off excess fat on the beef brisket. Then, generously season the beef brisket with kosher salt and pepper. Add 1 tablespoon (15ml) olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Sear both sides of brisket for roughly 5 minutes per side without constantly flipping. Then, remove beef brisket and set aside on a chopping board.
• Make Chicken Stock Mixture: While the brisket is browning in the pressure cooker, combine unsalted chicken stock, Worcestershire sauce, regular soy sauce, fish sauce, and tomato paste in a medium bowl.
• Saute Vegetables: Add 1 tablespoon (15 ml) of olive oil to the pot, then add onion and season with kosher salt and pepper. Cook until the onions are tender and brown, then add garlic and stir until fragrant. Add chopped celery, carrot, and a pinch of kosher salt and pepper, then cook for 2 minutes.
• Deglaze: Add a dash of sherry wine and completely deglaze the bottom of the pot with a wooden spoon. Then, allow the wine to reduce. Add the Chicken Stock Mixture to the pot.
• Cut Beef Brisket: Cut the beef brisket into 1 - 1.5 inches cube chunks, then toss with flour.
• Pressure Cook Beef Stew: Add the beef briskets chunks and make sure the briskets are spread out, so each piece can soak the stock mixture. Don't stir the beef briskets as you don't want too much flour to get into the stock mixture. Then, add bay leaves and rub dried thymes against your fingers and sprinkle them in the pot. Add the potatoes on top. Pressure Cook at:Electric Pressure Cooker: High Pressure for 70 minutes, then Natural ReleaseStovetop Pressure Cooker: High Pressure for 55 minutes, then Natural Release
• Serve Pressure Cooker Beef Stew: Add salt and pepper to taste. Serve immediately with pasta, rice, or just eat it as is.
• Optional step: For more texture, add additional parboiled potatoes, chopped carrots, and chopped celery to the stew. Cook until the vegetables are tender.

PRESSURE-COOKER BEEF STEW

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally., Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.

PRESSURE COOKER BEEF STEW WITH MAPLE AND STOUT

Steps:

• Add the beef to a 6- to 8-quart pressure cooker, season it generously with salt and pepper and toss it with the flour until evenly coated. Add the herb sprigs, the broth, beer, syrup, garlic, red-pepper flakes, onion and garlic powders and 1 tablespoon vinegar; stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 20 minutes.
• Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Stir in the carrots, parsnips and potatoes; season with salt and pepper. Cover and set steam valve to sealed position. Cook on high pressure for 18 minutes.
• Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Remove and discard the rosemary and thyme sprigs.
• Stir in the remaining 1 tablespoon vinegar. Season to taste with more salt and pepper, as needed. Add the lemon juice. If the vegetables are not tender, or if the broth is not as thick as you would like, using the sauté setting, simmer for a few minutes. (You can also stir to encourage the potatoes to fall apart a little, which will help thicken the broth.) Divide among shallow bowls.

PRESSURE COOKER BEEF STEW

Steps:

• Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
• Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
• Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
• When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
• Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.

SLOW COOKER BEEF STEW WITH MAPLE AND STOUT

Steps:

• Combine the carrots, parsnips, potatoes, herbs, beef, beer, maple syrup, garlic, onion and garlic powders and 1 teaspoon vinegar in a 5- to 8-quart slow cooker. Season with 2 teaspoons salt and a generous amount of pepper. Mix well to combine (feel free to use your hands). Cook on low until the meat and vegetables are very tender, 10 to 12 hours, stirring the stew once if possible; this helps the beef and vegetables cook more evenly, but if it's not possible, it will be fine.
• Remove and discard the herb sprigs. Stir in the remaining 2 teaspoons vinegar. Taste and add more salt and pepper if you like. Serve in shallow bowls with the meat, vegetables and some sauce.

PRESSURE COOKER BEEF AND GUINNESS STEW

Steps:

• Gather the ingredients.
• In the pressure cooker, heat the vegetable oil over medium-high heat. Working in batches to avoid overcrowding the pan, sear the stew meat on all sides, about 3 to 4 minutes per batch, until browned. Transfer the seared meat to a plate and set aside.
• Add more oil to the pan if needed and then sauté the chopped onion for 4 to 5 minutes or until it is softened and translucent. Add the garlic and sauté for 30 seconds, stirring constantly.
• Return the stew meat to the pot. Add the beer, thyme, and bay leaf and stir to combine.
• Lock the lid onto the pressure cooker and bring it to high pressure over high heat. When high pressure is reached, cook for 20 minutes, then remove the pot from the heat and quick-release the pressure by pressing the valve. Let stand for 5 minutes.
• Add the carrots and pearl onions and stir to combine. Replace the lid on the pressure cooker, bring to high pressure, and cook 5 minutes. Remove from heat, and quick-release the pressure again. Remove the lid.
• Find and remove the bay leaf and sprinkle flour over stew, stirring to combine. Simmer over medium-low heat until stew liquid thickens, about 5 minutes. Season to taste with salt and pepper.
• Serve on buttered egg noodles or mashed potatoes or with crusty bread for dipping.
• Enjoy.

PRESSURE COOKER BEEF STEW

Steps:

• Combine flour, 1 teaspoon salt, paprika, and black pepper in a gallon-size resealable plastic bag. Seal and shake to mix ingredients. Add beef to bag, seal, and shake to coat. Heat oil and butter in pressure cooker set to Sauté on Normal. Working in batches, cook beef in hot oil and butter until browned, 5 to 10 minutes per batch; remove with a slotted spoon to a plate. Cook onion in the remaining oil until translucent, about 5 minutes; add garlic and cook until fragrant, about 30 seconds. Pour wine into the pot to deglaze, scraping browned bits of food from the bottom of the pan with the flat-edged utensil; add beef stock, Italian seasoning, Worcestershire sauce, and remaining salt. Return beef to the pot; add potatoes and carrots. Press Cancel on pressure cooker. Lock pressure cooker lid in place and set steam vent to Sealing. Select Meat/Stew and cook for 35 minutes on High pressure. Once the cooking cycle has completed allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure. Season stew with salt and ground black pepper; ladle into bowls and garnish with parsley to serve.

MOM'S BEEF STEW (PRESSURE COOKER)

Steps:

• Cut the roast into chunks, about 1 inch (or larger if that is your preference). Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear - this gives the stew such yummy flavor.
• Stir the meat, letting it brown on all sides. Add the chopped garlic, stir for 1 minute, then add the onions, carrots, celery, potatoes, salt, pepper, parsley, water and optional beef bouillon(the bouillon gives a stronger flavor - you can also wait to see how it comes out, and if you feel that it's not flavorful enough, you can add the beef bouillon and boil the stew for a minute or so).
• Lock the pressure cooker lid in place and bring to high pressure over high heat.
• Cook 15 minutes.
• Cool pot immediately and serve. ENJOY!
• Optional ingredients - you can add some chopped tomatoes if you'd like before cooking, or after bringing it to pressure, you can throw in some canned mushrooms or frozen peas and heat thoroughly.

PRESSURE COOKER BEEF STEW

Steps:

• Cut the beef stew meat into bite size pieces. Do the same with the potatoes, carrots and onions.
• Heat the pressure cooker over medium high heat. Add the oil and stew meat. Stir and cook until the meat is well browned all over. Add the potatoes, carrots, onion, beans with their liquid, and tomatoes with their liquid. Add salt and pepper to taste.
• Place the lid and weight on the pressure cooker according to your manufacturer's instruction. Heat on medium high setting until pressure is achieved (weight begins to rock gently and steadily). Continue cooking for 15 minutes.
• At the end of the 15 minutes cooking time, reduce the pressure immediately by running cold water on the top of the pressure cooker. When pressure releases, open the top of the cooker and place it back on the stove.
• Combine the cornstarch and cold water in a small bowl. Bring the stew back up to the boil, add the cornstarch and water and stir until thickened.
• Serve over rice or noodles.

BEEF & STOUT STEW

Steps:

• Heat oven to 170C/150C fan/gas 3. Put a large non-stick, flameproof casserole dish on a high heat and add 1 tbsp oil. Season the beef and brown in batches until well coloured on both sides, making sure you don't overcrowd the dish. Remove each batch and set aside on a plate.
• Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown. Stir in the flour and cook, stirring, for 1-2 mins.
• Add the stout and stir well to deglaze the pan, scraping up any sticky bits. Return the beef to the pan, pour in the stock and add the thyme. Bring to the boil, then put the lid on and cook for 1½ hrs.
• Add the mushrooms to the casserole, stir well and return to the oven for a further 1½ hrs.
• Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.

PRESSURE COOKER BEEF STEW

Steps:

• Mix flour, salt, and dry mustard in a bag.
• Add beef and shake to coat.
• Heat oil in pressure cooker; brown beef pieces.
• Add broth; bring to a boil.
• Add all remaining ingredients.
• Lock the pressure cooker lid in place and bring to high pressure over high heat.
• Cook for 12 minutes.
• Release the pressure, remove bay leaves before serving.

PRESSURE COOKER BEEF STEW

Steps:

• Season beef with 1 Tbsp. salt and 2 tsp. pepper. Using sauté setting on Instant Pot - once hot add 2 Tbsp. oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 Tbsp. of oil. You want a good sear on each side of each piece. Set beef aside.
• Continuing on sauté setting - add onion, garlic, celery, mushrooms, and bay leaf. Cook for about 5 minutes, stirring frequently, making sure to scrap up any bits on bottom.
• Then add Worcestershire sauce, wine, tomato paste, thyme, and rosemary to pot, bring up to boil, and cook for at least 5 minutes - more time is okay. Stirring occasionally.
• Lastly, add beef, stock, potatoes, and carrots, then mix well. Close lid and set manual time for 10 minutes at high pressure.
• Once cook time is complete - allow pressure to release naturally for at least 20 minutes. Quick release remaining pressure then remove lid. Remove thyme sprigs and bay leaf.
• Serve and enjoy!

BEEF STEW PRESSURE COOKER

Steps:

• Turn Instant Pot to Saute mode. Add oil and brown meat in a single layer. Brown on all sides in batches if necessary and add more oil if needed.
• Add all ingredients to the Instant Pot and gently stir. Cover, lock pot and move valve to steam. Push the meat/stew mode button. The automatic timer is set for 35 minutes. Once done, the pressure will gently release unlocking the pot. Gently remove, stir, and season with salt and pepper.