Skip to main content

BEEF STEW

Ingredients

  • 1 1/2 - 2 pounds beef chuck roast , trimmed and cut into 1 - 2 inch chunks OR beef stew meat 
  • 1 -2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 2 1/2 teaspoon Italian seasoning , divided
  • 1/3 cup flour
  • 1 medium onion , cut into large chunks
  • 3-4 cloves garlic , minced
  • 6 Tablespoons tomato paste
  • 2 Tablespoons balsamic vinegar or red wine
  • 4 medium Yukon potatoes , peeled and chopped into 1 inch chunks 
  • 3 medium carrots , peeled and cut into thick slices (leave out for low carb / keto)
  • 2 ribs celery chopped
  • 1-2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • 4-5 cups beef broth , homemade or low sodium
  • Water as needed to cover the vegetables
  • 1-2 Tablespoons fresh chopped parsley for garnish
  • 1/2 star anise , optional but adds SO much depth and flavor
  • salt and pepper to taste


Instructions

1.In a large zip-top bag, combine flour, salt, pepper, onion powder, and 1/2 teaspoon Italian seasoning. Add meat and shake until well coated.

2. Browning the meat: add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot - you may have to work in batches). Transfer browned meat onto a large plate.
Place the pot back in the pressure cooker and add onions and garlic and sauté for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pot, about 1 minute.
Add the beef back into the pot along with potatoes, sweet potato, carrots, celery, Worcestershire sauce, the remaining 2 teaspoons Italian seasoning, bay leaf, beef broth and (star anise if using). Stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed. 

3.Cover and seal the lid and set to 20 minutes with High Pressure on Manual mode. Allow the pressure cooker to release naturally for at least 15 minutes. Adjust seasonings with salt and pepper if necessary (discard bay leaf and star anise if used). Serve hot with fresh parsley.

Note: I will use a slow cooker instead and once I brown the meat I will add into slow cooker and cook on low for 4-6 or on high for 2-4 hours




Comments

Post a Comment

Popular posts from this blog

CREAMY MAC-AND-CHEESE

Ingredients 2 tbsp butter 1/4 tsp garlic powder 1/4 tsp white pepper 1/4 tsp paprika 1/4 tsp mustard powder Kosher salt and freshly ground black pepper 2 c heavy cream, room temperature 8 oz Colby Jack cheese, shredded 4 oz sharp Cheddar, shredded 1 lb baby shell pasta Directions In a large saucepan over medium heat, melt the butter. Add the garlic, white pepper, paprika, mustard powder. Add salt and freshly ground black pepper, to taste. Cook for a few minutes to let the flavors bloom, and then slowly stir in the heavy cream.  Bring to a simmer, stirring occasionally, and cook until slightly thickened, about 8 minutes. Add the cheeses and stir until melted, then remove from heat. Stir in the pasta and toss until thoroughly combined. Season with salt and pepper, to taste.                                              Here is how mine turned out:  ...
Post a Comment
Read more

OREO CHEESECAKE BITES

Note: Prepare to make this everyday after you make it because they are addicting. I have never made cheesecake anything before this. It isn't like your traditional cheesecake where you would need the pan. Ingredients: 36 OREO Cookies, divided 1/4 cup butter or margarine, divided 4 pkg. (8 oz. each) of cream cheese, softened 1 cup sugar 1 cup sour cream 1 tsp. vanilla 4 eggs 1/2 pound (8 oz) chocolate candy coating  1. Preheat oven to 325°F. 2. Line a 13x9" baking pan with foil, with ends extending over sides. Finely crush 24 cookies (I placed them in a food processor and crushed them finely). Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan. 3. Beat softened cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining 12 Oreo cookies. Gently stir into batter; pour over crust. 4. Bake for about 45 minutes or until center is almost set. Let cool (I stu...
Post a Comment
Read more

CHOCOLATE PEANUT AND PRETZEL BRITTLE

Ingredients:  1 cup granulated sugar 2 tablespoons light corn syrup or golden syrup 1/4 cup water 2 tablespoons butter 1/2 teaspoon baking soda 3/4 cup broken-up chunks of thin salted pretzels 3/4 cup roasted salted peanuts 3/4 to 1 cup semisweet chocolate chips Directions:  1. Either grease a large cookie sheet or line it with parchment paper or a nonstick baking mat. Get all of your other ingredients ready; you’re going to need to add them quickly in a few minutes, and you won’t have time to hunt and measure.  2. Combine sugar, corn or golden syrup and water in a medium saucepan, stirring just until sugar is wet. Attach a candy thermometer and heat over medium-high heat, without stirring, until mixture reaches between 300 and 305 degrees F. If you don’t have a candy thermometer, you’re looking for a small amount of the mixture dropped into cold water to separate into hard, brittle threads. This takes exactly 9 minutes on my stove. 3. Remove from heat and quickly sti...
Post a Comment
Read more