I'm sure it's still cold where you're at now. This stew is the perfect comfort food. Last year, Aroma Housewares sent me a digital electric pressure cooker. I have been experimenting with recipes using the pressure cooker and I'm loving it. You can have dinner on the table fairly quickly and since it's electric, you can feel comfortable using it. I love it!
Prep your veggies first.
Then, cut up the beef. I even removed a lot of the fat pieces from the beef. Add salt and pepper.
Cover the beef in flour.
Turn the pressure cooker on and set it to brown. Add 25 minutes to the timer and hit start. Add the beef and brown it in two batches.
Don't be scared. I was too but it's really easy to use and I'm going to use it for dinner more often.
Remove the beef once it's browned.
Add the vegetables and cook for 3 minutes.
Add garlic and stir and cook for 1 minute. Add potatoes and cook for another 2 minutes.
Add the red wine, broth, thyme and bay leaves.
Put the lid on top and follow the instructions on the to make sure the vent is closed. Lock the lid and set the pressure cooker to High Pressure. Set the time to 60 minutes and hit start. Set your timer to 40 minutes.
After 40 minutes, open the vent on the pressure cooker lid. Don't take the lid off of the pressure cooker until it stops hissing, meaning all of the pressure has been released. Remove the lid and skim the fat off of the top with a spoon. Taste the beef and if it's tender, it's done. If not, put the lid back on, set the vent to closed and cook longer in 10 minute increments.
Serve the beef stew with some crusty bread and red wine. It's lovely for this weather, the perfect comfort food. And even better, it tastes even better the next day!
And be sure to check it out, I'm giving away an Aroma pressure cooker!
Recipe
Pressure Cooker Red Wine Beef Stew Recipe
Ingredients
- 4 carrots, peeled and cut into chunks
- 4 celery stalks, cut into chunks
- 1 onion, chopped
- 3 garlic cloves, roughly minced
- 1 1/2 pounds small red potatoes, washed (cut in half or quarters if large)
- 3 pounds boneless beef chuck roast
- salt and pepper
- 1/4 unbleached all-purpose flour
- 1 1/2 Tablespoons vegetable oil
- 1 1/2 cups dry red wine
- 2 cups low sodium chicken or low sodium beef broth, about one 14.5 ounce can
- 1/2 Tablespoon low sodium soy sauce
- 1 teaspoon dried thyme leaves
- 2 dried bay leaves
Instructions
- Prep vegetables and then beef.
- Rinse beef and pat dry with a paper towel. Cut the beef into 2 inch pieces, trimming most of the fat. Season cuts of beef with salt and pepper. Sprinkle pieces with flour on the beef (you may not use all of the flour).
- Set pressure cooker to Brown and set time to 25 minutes. Add 1 Tablespoon oil and allow the pressure cooker to heat up for 2 to 3 minutes. Brown beef on each side in batches, about 2 to 4 minutes on each side, adding more oil if needed. Remove beef and place on a clean plate and set aside.
- Add carrots, celery and onions to pressure cooker, cook vegetables for about 3 minutes or until aromatic and slightly browned, stirring occasionally. Add garlic and stir and cook for 1 minute. Add potatoes and cook for another 2 minutes.
- Return beef to pressure cooker and add red wine, broth, soy sauce, dried thyme and bay leaves. Season with salt and pepper. Mix with a rubber spatula. Place lid on top of pressure cooker and turn to closed position. Make sure the vent on top is set to closed as well. Set pressure cooker to High Pressure for 40 minutes.
- Release the pressure (set vent to open and allow pressure to release until there is no more hissing noise) and check beef and potatoes, if beef is tender enough to cut with a fork and potatoes are cooked, cooking is complete. Skim the fat on top with a spoon and remove bay leaves. Optional: Leave pressure cooker on warm until ready to serve.
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Leave a RatingDisclosure: I received a pressure cooker from Aroma Housewares for the purpose of review. I only work with brands I love and only share with you my own opinions. There are affiliate links in this post.