Pressure Cooker Beef Stew

"I adapted this from an Emeril recipe for beef stew, which is why the recipe features Emeril's Essence. However, I wanted just a classic beef stew, and not one with turnips and collard greens. I also found that Emeril's recipe cooked the stew for too long and used too much liquid--more like a soup than a stew. So here's my recipe for classic beef stew. By adding most of the vegetables during the last 10 minutes of cooking, they come out nice and firm. I recommend serving the stew on top of rice or wide egg noodles with a dollop of sour cream on top."
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Ready In:
1hr 10mins




  • Have on hand the following accessories: 1 large platter, 2 dinner plates, 1 cereal bowl, 1 piece paper toweling.
  • The list of 8 spices at the end of the recipe make up the Emeril's Essence. These should be mixed together thoroughly before being added to the flour. For a larger portion of Essence that can be stored, multiply all amounts by 4 and just add 1 tablespoon of Essence to the flour.
  • Chop up carrots, celery and onion. Set aside. (This can be done the night before and all vegetables placed together in a baggie in the refrigerator.).
  • In cereal bowl, combine flour and Emeril's Essence. (Emeril's Essence can be made up anytime in advance and stored.).
  • Cube meat into approximately 1 1/2" chunks on large platter, trimming away excess fat as necessary. (Do not cube in advance or meat will be too bloody and not dry enough.).
  • Dredge each piece of meat thoroughly in flour mixture and return to platter.
  • Place pressure cooker on cooktop and apply medium heat. Add 2 tablespoons olive oil.
  • When olive oil is hot, add approximately 1/2 of the meat cubes in order to saute. (Don't crowd meat. It will take 2-2 1/2 batches to cook meat.) Cook meat until well browned on outside, but still pink on inside--about 3-4 minutes per batch.
  • When first batch of meat is cooked, transfer to dinner plate, wipe edges of pressure cooker with paper towel, add some more olive oil and place second batch of meat in pressure cooker to saute. Repeat procedure until all meat cubes are browned.
  • Reduce heat under pressure cooker to medium-low. Add balsamic vinegar and 1/4 cup stock. Deglaze pan.
  • Add carrots, celery, onion and garlic to pressure cooker. Add salt and pepper. Mix well and cook over medium-low heat for 3 minutes.
  • Remove all but 1/2 cup vegetables from pressure cooker and set aside on second dinner plate. Wipe down edges of pressure cooker.
  • Add to pressure cooker: reserved meat, bay leaves, red wine, and remaining beef stock. Mix well.
  • Place lid on pressure cooker. Heat on high until pressure cooker is up to full pressure. Reduce heat to simmer and cook at high pressure for 20 minutes.
  • While meat is cooking, take a red potato, slice in half the long way, then slice each half the long way one more time. Make three cross-cuts on each potato "submarine" and keep pieces together in submarine shape on cutting board. Repeat process for second potato. (This method prevents the potato flesh from turning brown while you're waiting to add the potatoes to the stew.).
  • When meat has been cooked 20 minutes, remove pressure cooker from cooktop and release pressure using the cold water method. Open lid and add remaining vegetables which have been set aside. Also add potato chunks. Mix well.
  • Replace lid on pressure cooker. Place pressure cooker on cooktop over high heat. Bring pressure up to high, reduce heat to simmer, and cook on high pressure for 10 minutes. At the end of 10 minutes, release pressure using the cold water method again.
  • Remove lid from pressure cooker and enjoy stew.

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  1. This was one of the first things I made in my new pressure cooker and it turned out brilliantly. It took me longer to mix the spices and brown the meat than it did to cook. The meat was falling apart as I spooned it out and the vegies were tender. The only thing I would change when I make it next time is add more salt and pepper and maybe stronger seasoning.



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