Local-Style Pressure Cooker Beef Stew

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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