Monday, September 23 2013, 05:35 PM MDT
Pressure Cooker Beef Stew
As Aired on September 23, 2013
Recipe Courtesy Chef Bryan Woolley
2 quarts beef stock (approximate)
2 pounds stewing meat, in pieces
1 large onion, sliced
6 garlic cloves
¼ cup tomato paste
3 large potatoes, peeled, and diced
4 small zucchini, chopped
4 small yellow squash, chopped
8 Roma tomatoes, chopped
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
6 celery stocks, sliced
4 large carrots, peeled and diced
1/4 cup flour plus 1/2 cup beef stock mixed together
extra virgin olive oil
salt and freshly cracked pepper to taste
1.) In a large pressure cooker add enough olive oil to coat the bottom of the pan.
2.) Allow pan to heat up than add your onions and garlic. Sauté until caramelized.
3.) Add meat and sear.
4.) Add beef stock and bring to a boil.
5.) Put the pressure cooker lid on and bring to pressure. Pressure cook for 20 minutes or until meat is tender.
6.) Relieve pressure according to your manufactures direction. Add the remaining ingredients and replace the pressure cooker lid and bring back to pressure. Cook under pressure for 10 minutes.
7.) Relieve the pressure from the pressure cooker. Adjust seasonings. Serve with crusty bread and enjoy.