Recipe by toninalani
Easy ingredients and easy on the budget. Cooking in the pressure cooker also cuts the cooking time. This recipe can also be done on the stovetop - after braising meat, bring meat to boil then simmer for 2-1/2 hours; add vegetables and cook for an additional 30 - 45 minutes or until tender. Instead of throwing individual spices, you can also substitute dried Italian Seasoning for the oregano, thyme, and basil.
- 3 1⁄2-5 lbs boneless beef chuck roast
- 1 cup flour
- 3 -4 tablespoons vegetable oil
- 2 bay leaves
- 1⁄4 teaspoon ground ginger
- salt and pepper
- 1 -2 cup water
- 1 (6 ounce) can tomato paste
- 2 large carrots, peeled and chopped to 2-inch pieces
- 3 celery ribs, cleaned and chopped to 2-inch pieces
- 1 medium potato, peeled and chopped to 3-inch pieces
- 1 medium white onion, peeled and chopped to 3-inch pieces
- 1 medium daikon radish, peeled and chopped to 2-inch pieces (optional)
Directions See How It's Made
- Season flour with salt, pepper, and ground ginger in a seperate bowl or zip top bag.
- Cut boneless chuck into 3" cubes and lightly dust in seasoned flour.
- In a large skillet with vegetable oil, lightly braise all sides of the the cubed chuck on medium-high heat on the stovetop. Drain on paper towels.
- Put braised chuck into pressure cooker with one cup of water (or enough to barely cover meat), and bay leaves.
- Following your pressure cooker's instruction, cook chuck in pressure cooker for 20 - 22 minutes.
- Stop pressure cooker in a sink of water, release pressure valve and toss in carrots, potatoes, and daikon. Cook for an additional 3 - 5 minutes.
- Stop the pressure cooker again, and check if vegetables are slightly firm, then add the celery and onions. Cook and additional 2 - 3 minutes.
- When stew is done and all vegetables have similar texture, add 3/4 can of tomato paste, stir well, and reseason with more tomato paste, salt, and pepper. Let stand for 15 minutes before serving.