RCI-SP.004.0309.001
Traditional Beef Stew
Estimated Prep Time: 10 Minutes Estimated Cooking Time: 46 Minutes Total: 56 Minutes Serves 8 Source: Fagor America, contributed by Pressurecookerrecipes Y-Group
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- 2 tablespoons
- 1 cup
- beef chuck2½ poundscut into 2-inch cubes
- 1 unit
- 2 tablespoons
- onions2 mediumcut into sixths
- garlic5 clovesminced
- 1 tablespoon
- cold water8 cupsor chicken or beef broth, homemade or low-sodium canned
- 6 sprigs
- 6 sprigs
- 2 unit
- medium red potatoes1¼ poundsquartered
- carrots4 mediumcut into 1-inch pieces
- celery stalks2 unitcut into 1-inch pieces
- canned whole7 unitpeeled tomatoes, lightly crushed
- 1 tablespoon
Method
1
Place flour in a shallow bowl and season generously with kosher salt and freshly ground black pepper. Dredge the beef chuck cubes in the seasoned flour, shaking off excess, and set aside on a plate.
2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid crowding, brown the floured beef on all sides, approximately 3-4 minutes per batch, then transfer to a plate.
12 minutes
3
Reduce heat to medium, add unsalted butter to the pot, then add onions and sauté until softened, about 5 minutes. Stir in minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
4
Pour in the cold water (or broth), scraping up any browned bits from the bottom of the pot with a wooden spoon. Return the browned beef to the pot and bring to a simmer.
5
Tie parsley sprigs, fresh thyme sprigs, and bay leaves together with kitchen twine to create a bouquet garni, then add to the pot. Reduce heat to low, cover, and simmer gently.
20 minutes
6
Add quartered red potatoes, carrot pieces, and celery pieces to the pot, stirring gently to combine. Continue simmering, covered, until vegetables are tender and beef is fork-tender.
15 minutes
7
Stir in the crushed canned tomatoes and red wine vinegar, mixing gently. Simmer uncovered for another 5 minutes to incorporate flavors.
8
Remove and discard the bouquet garni. Taste the stew and adjust seasoning with additional kosher salt and freshly ground black pepper as needed. Serve hot in bowls.