Prep 15 mins
Cook 40 mins
The original recipe comes from my Pressured Cook cookbook, however I've made modifications. It can be prepared in a pressure cooker, crock pot or on the stove top. The key is to use good quality beef and cook until it is 'meltingly' tender. Also don't take any shortcuts. . . follow the directions and brown the meat properly, it really does intensify the flavor. If you are planning to freeze a portion of this stew, cook only the amount of potatoes you need for immediate use, they don't freeze well. Passive work time is calculated using a pressure cooker. Additional time needed for crock pot or stove top preparation. UPDATE: Recently made in the crock-pot and instead of putting the potatoes and carrots in with the meat, I tossed them with about a tablespoon of olive oil and sprinkled with thyme and wrapped in aluminum foil; placed on top of the meat in the crock-pot. About an hour before serving, stirred the veggies into the stew.
- 2 -3 tablespoons vegetable oil
- 1 1⁄2 lbs beef, cut into 1 inch pieces well trimmed
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- fresh ground pepper
- 2 garlic cloves, crushed
- 1 large onion, cut into wedges
- 3 tablespoons tomato paste
- 1⁄3 cup dry red wine (optional)
- 2 cups beef or 2 cups vegetable broth
- 1 tablespoon Worcestershire sauce
- 2 large bay leaves
- 1 teaspoon dried thyme leaves (to taste)
- 5 large potatoes, peeled and cut into 1 1/2 inch chunks
- 4 large carrots, peeled and cut into 2 inch chunks
- 2 stalks celery, sliced
- To flour mix in salt and pepper.
- Dredge beef cubes in flour mixture.
- In large pan add oil and brown beef.
- Remove beef to pressure cooker (or crock pot).
- Add additional oil if required and saute onions for 1 minute.
- Stir in tomato paste and broth to deglaze pan.
- Add the wine (if using) and cook another 30 seconds.
- Add Worcestershire sauce, bay leaves and pour over beef.
- Pressure Cooker:.
- Lock the lid in place. Over high heat, bring to high pressure.
- Reduce heat just enough to maintain high pressure and cook for 30 minutes.
- Allow the pressure to come down naturally (about 15 minutes).
- Remove the lid and test beef, if not sufficiently tender, return to high pressure for an additional 5 minutes. Again, let the pressure come down naturally.
- Stir in garlic, thyme, potatoes, celery and place carrots on the top.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 5 minutes.
- Quick-release the pressure.
- If vegetables are not sufficiently tender, set the lid in place and allow them to steam in the residual heat, another minute or two.
- If you would like a thicker gravy, mash a few pieces of potato against the side of the cooker and stir into the stew.
- Crock pot:.
- Place beef, liquids and remaining ingredients in the crock pot.
- Cover and cook on low 12 hours or on high 5 to 6 hours or until tender.
- Serve with fresh biscuits!
Delicious! Added frozen peas at beginning. Next time will try your foil technique-sounds excellent-just didn't notice it until now. Thanks Galley Wench for sharing. Made for Unrulies Under the Influence during Great Britain ZWT6.
The aroma was wonderful as it was cooking in the crockpot for 4 hours on High this afternoon. I used ground thyme 1 teaspoon and I do think it would have been better if I used the leaves. The red wine I used was Cabernet Sauvignon. I made this for the 1-2-3 Hit Wonders game 2007
This was really good!!! The house smelled fabulous while it was cooking I used my crockpot. I didn't have any celery so I subbed mushrooms. Excellent recipe thanks for posting!!