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Adapted for a pressure cooker. (Based on my Italian Beef or Veal Stew). Beef stew the way my grandmother used to make it! A good hearty dinner on a cold winter night, served with lots of warm, crusty, Italian bread for dunking into the sauce, mmmmmmm....... Tastes even better the second day. NOTE: I used my Fagor dual (high/low pressure) 6 quart pressure cooker when I prepared this. Everyones pressure cooker cooks a little different, so the cooking times are based on my experience with my PC. You may need to adjust the times for your PC and/or your personal tastes. **The 24 minute cooking time is the ACTUAL TOTAL cooking time under pressure. It does not include "natural release" time or the time it takes to bring your PC up to correct pressure.
- 2 lbs lean beef (or 1 pound of each) or 2 lbs veal, cut into cubes (or 1 pound of each)
- 1 medium onion, sliced
- 1 garlic clove, minced
- 1 lb white mushrooms or 1 lb baby portabella mushrooms, cleaned and cut into quarters
- 3 -4 tablespoons olive oil (or oil of choice)
- 1 (28 ounce) cancrushed italian plum tomatoes with liquid (or two 14 ounce cans of tomato sauce)
- 4 -6 carrots, cut into 1 inch pieces (about 1 lb)
- 5 large peeled potatoes, cut in half, then quarter each half
- 1 lb fresh green string bean, cleaned and cut into bite sized pieces (can use frozen, cut green beans)
- 1⁄2 cup dry red wine
- 1 bay leaf
- 1⁄4 teaspoon dried basil, crushed (optional)
- 1⁄4 teaspoon dried oregano, crushed (optional)
- salt (to your taste)
- pepper (to your taste)
- 1 1⁄2-2 cups boiling water
- I browned the meat with oil and onions in my PC, you can use a separate pan for browning if you prefer.
- Add the mushrooms and garlic, and let cook until the mushrooms release their liquid.
- Add the tomato sauce, wine, bay leaf and all seasonings EXCEPT salt.
- Add a bit of water, maybe 1 1/2 to 2 cups (to bring ingredient level to just over 1/3 capacity of my PC).
- Secure lid, bring to HIGH pressure and cook for 18-20 minutes.
- Let pressure release NATURALLY (it took about 15-18 minutes in my PC).
- Add potatoes and carrots, give all a good stir.
- Secure lid again and bring to HIGH pressure, cook veggies for 4 minutes.
- Quickly release pressure (with quick release valve) and test carrots & potatoes for doneness (they should still be a bit too firm).
- Add the green beans and give all a good stir. Secure lid and bring the PC up to LOW pressure, and cook for 2 minutes.
- Remove from stove, quick release pressure (with quick release valve), removed lid and give the stew a stir.
- Carefully (very hot!) sample it, adjust seasonings to taste (I added a bit of salt).
- If stew is too thick, add a bit of water to thin to desired consistency.
- If stew is too thin, let stand for 5-10 minutes before serving.
4 Stars, very good, potato starch thickens the sauce while standing. (My benchmark for 5 Stars is Julia Child's Beef Burgundy.) Made with moose roast which came out tender, did not peel my fresh russet potatoes. Would recommend searing the meat cubes without oil first, setting meat aside until after mushroom and garlic step has been completed. Loved the way this filled my 6-quart electric pressure cooker almost up to the maximum. I am debating use of bacon and an extra 1/2 cup of wine (and 1/2 cup less water) next time. Made for My 3 Chefs Spring 2008.
This recipe was awesome, I did make a few changes. I season floured the beef cubes before browning. Also used beef stock instead of water. I also deglazed the pan with the red wine and onions The flavor and texture of meat was mouth watering.