Beef Chuck Steak Recipes Electric Pressure Cooker
Onetime-Fashioned Instant Pot Beefiness Stew Recipe
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This easy-to-make Pressure Cooker Beef Stew is the perfect cold-weather comfort food. You can have this hearty stew on the table in under an hour from start to finish , but it'll taste like you permit it simmer all day.
This Pressure Cooker Beefiness Stew is a classic, quondam-fashioned recipe, based on a stovetop version my mom cooked for me growing up.
Best affair is that you lot tin brand information technology whatever time you lot're craving something warm and hearty, since this Instant Pot Beef Stew recipe has just a 12 infinitesimal cook fourth dimension and will be on your table in under an 60 minutes.
Update: This was my most pop recipe I created in 2019, so I wanted to update it with new pictures and a video to show how easy it is.
How to Make Beef Stew in the Instant Pot or Any Brand of Electrical Pressure Cooker
This Pressure level Cooker Beef Stew recipe works in ANY brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker Twoscore.
I took my mom's original recipe and simplified it a footling. I prefer to use small new potatoes to skip the peeling and dicing, and I cut my carrots and celery into larger pieces.
What Meat Is Best for Beef Stew?
I often use chuck roast for beefiness stew recipe, though I'll as well use a round steak or rump roast if it's on sale. Both cuts are fairly inexpensive, trim up easily, and upshot in tender beefiness stew meat.
Really information technology'due south nigh personal preference:
➡️ Chuck roast has a little college fat content than rump roast, which gives you a more flavorful stew.
➡️ Round roasts or rump roasts have less marbling, which tin can make information technology easier to trim upward each bite to discard the meat.
Whatsoever blazon of roast you use, be sure to dice information technology into uniform-sized pieces for even cooking.
How to Make a Flavorful Beef Stew in the Pressure Cooker
The #1 thing you can do for a flavorful stew is to dark-brown the beef! Especially when yous're in a hurry, it can be tempting to just throw everything in the pot to cook. Even so, you miss out on and so much flavor this way!
Later on you lot brown the beef and saute the onions, you'll add beef broth to the pan. Then give the lesser of the pot a adept stir to loosen all of the browned bits from the bottom of the pot. The more browned bits, the more flavorful the stew volition be!
💡 TIP: If the browning is moving besides rapidly, add oil or goop.
if you're near the end of the browning process, only add the broth. If you lot still have a good corporeality of beef to chocolate-brown, add another tablespoon of oil and adjust your Saute setting to a lower estrus level.
Don't Flour Your Beef Before Cooking
In traditional stew recipes, it'south mutual for the uncooked stew meat to exist dredged in flour and browned before adding the liquid.
DON'T DO THIS IN YOUR Pressure level COOKER!
Flouring the beef earlier cooking in the force per unit area cooker tin atomic number 82 to a thick, flour-y build upwardly on the bottom of your cooking pot—resulting in a Burn find and a ruined stew.
How to Cook Stew with Frozen Beef
To brand Pressure Cooker Beef Stew with frozen beef, you'll need to add at to the lowest degree 5 minutes to the High Pressure cook time.
Ideally, you'll want your cubed beef to be frozen flat and evenly. If it's frozen in a big dodder, it'due south much, much harder to ensure the outside and insides are cooked evenly, and you lot'll need to add more minutes to the cook fourth dimension.
Since frozen beefiness doesn't brown as evenly, I just skip that part.
After pressure cooking, y'all can use an instant-read thermometer and test a few pieces to ensure they're above 160°F. If not, render the lid and cook at Loftier Pressure a few minutes more.
Do not add together the veggies until Afterwards the meat is cooked through.
What to Exercise If the Meat Isn't Tender Enough?
The meat in Pressure Cooker Beefiness Stew should be cooked tender past the time the first 10-minute cook time ends. If you similar a fork-tender beef, y'all may want to add a few extra minutes to the melt time.
I recommend tasting the beef to ensure it'due south cooked as tender equally you like it.
If your meat seems a piffling chewy after pressure cooking, return the lid and cook at High Pressure for some other 3 to five minutes earlier adding the vegetables.
(Once you add the veggies, you're limited on how long you can pressure melt things before the veggies turn to mush.)
Should I Use Flour or Cornstarch to Thicken Beef Stew
Yous can employ either flour or cornstarch in this recipe! Whichever manner you choose to become, be sure to mix it with cold water first to avoid clumps. And Always add the thickener after pressure cooking.
Since I grew up eating stew thickened with flour, that'south how I wrote this recipe. Stir together the flour and cold water into a slurry. Stir the flour mixture until smooth, add together a piddling of the warm broth from the stew to the flour slurry, and stir some more than until smooth. Then pour this whole mixture dorsum into the force per unit area cooking, once more stirring constantly.
Even so, if you prefer cornstarch thickeners, get for it! (Bonus: it makes the stew gluten free!) Start with 2 tablespoons cornstarch mixed with 2 tablespoons cold h2o and add together to the cooking pot. Select Saute and simmer until the stew thickens.
Recall, the stew will thicken as it cools, so y'all don't want to overdo it.
Adding Red Wine to the Beefiness Stew
In traditional stews, acidic cherry wine is used to flavor and tenderize the stew meat during the hours it simmers on the stove.
Substitute ½ to 1 cup of red wine for the same corporeality of beef goop. (If you lot're interested in a recommendation, Cook's Illustrated recommends a $10 bottle of Côtes du Rhône instead of traditional cooking vino in this recipe.)
What Potatoes Should I Use?
I love to use niggling new potatoes because they keep their shape and have a smoothen texture when cooked. Even better, there's no need to peel them and there'south minimal chopping!
However, you can apply russet potatoes without any change to the cook time. Substitute about 2 cups of chopped russet potatoes in this recipe.
How Long Can You Store Leftovers?
Leftover stew tin can be stored in your fridge for three to 4 days. If yous'd similar information technology to keep longer, you lot'll need to freeze it. I prefer to freeze soups and stews in private portions for a quick and easy meal.
I'd love to know—what are your favorite winter-fourth dimension comfort foods?
Ingredients
- 2 pounds chuck roast, trimmed and cut into 2-inch cubes
- Salt and freshly footing black pepper, for seasoning
- i tablespoon vegetable oil
- ane tablespoon butter
- i cup diced frozen onion
- 2 cans (14.5 ounces) reduced-sodium beef broth
- ane can (14.5 ounces) crushed tomatoes
- 2 tablespoons dried parsley
- two bay leaves
- 10 minor new potatoes, washed and quartered
- 3 large carrots, cut into ½-inch pieces
- ii ribs celery, cut into ½-inch pieces
- ¼ cup all-purpose flour
- ¼ cup cold h2o
- 1 cup frozen corn*
- ½ cup frozen peas*
Instructions
- Season the beef generously with salt and pepper.
- Select Sauté and add the vegetable oil and butter to the pressure level cooking pot. When the butter is melted, brown the meat in batches for well-nigh 5 minutes per batch until all the meat is browned—do not crowd the pot. Add more oil as needed. Transfer the browned meat to a plate.
- Add the onion to the cooking pot. Sauté for about 3 minutes, stirring frequently, until softened. Stir in the beef broth to deglaze the pot, scraping upwardly whatsoever brown bits from the bottom of the pot.
- Stir in the crushed tomatoes, parsley, bay leaves, and browned beef with any accumulated juices. Lock the lid in identify. Select High Pressure level and x minutes cook time.
- When the cook time ends, let the pressure release naturally for five minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Add the potatoes, carrots, and celery. Replace the chapeau and cook on High Pressure for 2 minutes more.
- When the second melt fourth dimension ends, plow off the pressure cooker. Let the pressure release naturally for 5 minutes and finish with a quick pressure level release. When the valve drops, advisedly remove the lid. Remove and discard the bay leaves.
- In a pocket-size basin, whisk the flour and cold water until smooth. Add 1 loving cup hot broth to the flour mixture and stir to combine. Add the slurry to the pot.
- Select Sauté and bring the sauce to a boil, stirring constantly until it thickens. Stir in the corn and peas. Season with additional table salt and pepper to taste.
Notes
If you prefer russet potatoes, substitute 2 cups peeled and diced into bite-sized pieces.
*If you want to skip chopping vegetables all together, you tin apply a frozen mixed vegetable medley with carrots, peas, and corn. I'd add nigh ii cups. Use a 12 minute cook fourth dimension and a x minute natural pressure level release, and then finish with a quick pressure level release.
Nutrition Data:
Yield: half-dozen Serving Size: one
Amount Per Serving: Calories: 702 Full Fatty: 28g Saturated Fat: 11g Trans Fatty: 1g Unsaturated Fatty: 15g Cholesterol: 131mg Sodium: 604mg Carbohydrates: 68g Cobweb: 8g Carbohydrate: 8g Protein: 47g
Nutrition information is calculated by Nutritionix and may not always be accurate.
Looking for more pressure cooker condolement foods to fend of the winter blues?
If y'all like mushrooms, you have to endeavor my Beef and Wild Mushroom Stew. This is my force per unit area cooker version of Deer Valley'south beef stew, and information technology features a rich sauce made with white vino, heavy foam, and mushroom stock.
Shepherd's Pieis some other meat-and-potatoes food I love in the wintertime time. I oft use footing beef since information technology'due south inexpensive and I more often than not have information technology on hand.
My Beef Stroganoffuses cheap round steak to create a flavorful gravy that I'll serve over egg noodles or mashed potatoes.
Think you hate meatloaf? And then you oasis't tried myBBQ Bacon Meatloaf. Fifty-fifty my pickiest eaters volition ask for seconds on this ane. (I recently cooked it in the pressure cooker and finished it on the smoker—it was awesome!)
Pivot Information technology:
chatfieldhappereand.blogspot.com
Source: https://www.pressurecookingtoday.com/beef-stew-in-the-pressure-cooker/
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