Beef Stew, Pressure cooker

Name: Beef Stew, Pressure cooker
Yield: 6 servings
Ingredients: 3 lbs whole boneless beef chuck roast, cut into 3 steaks; 10 ounces (280 g) white button mushrooms, quartered; 4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-size pieces; 1 pound (450 g) Baby Yukon Gold potatoes, halved; 2 small celery (3 ounces; 85g), sliced; 3 medium cloves garlic, peeled diced; 1 large yellow onion (10 ounces; 275g), peeled, split in half; 8 ounces (225 g) frozen or fresh pearl onions (thawed if frozen, peeled if fresh); 4 ounces (100 g) frozen peas; 3 cups chicken stock; 3 Tbsp tomato paste (2.5 ounces; 75g); 4 packets powdered unflavored gelatin (1 ounce; 30g); 1 Tbsp soy sauce; 1 Tbsp Worcestershire sauce; 1 tablespoon/15ml Asian fish sauce; 2 Tbsp Olive oil; 2 tablespoons flour (about 3/4 ounce; 20g); 1 cup sherry, dry vermouth, or red wine (8 ounces; 235ml); 2 bay leaves; 4 sprigs thyme; Kosher salt and freshly ground black pepper

Daytime @daytime

We usually make medium grain rice too serve over.
20 mins prepping
25 browning ingredients
45 pressure cooking

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Ingredients

90 mins

6 servings

3 lbs whole boneless beef chuck roast, cut into 3 steaks
10 ounces (280 g) white button mushrooms, quartered
4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-size pieces
1 pound (450 g) Baby Yukon Gold potatoes, halved
2 small celery (3 ounces; 85g), sliced
3 medium cloves garlic, peeled diced
1 large yellow onion (10 ounces; 275g), peeled, split in half
8 ounces (225 g) frozen or fresh pearl onions (thawed if frozen, peeled if fresh)
4 ounces (100 g) frozen peas
Blender Stock Sauce
3 cups chicken stock
3 Tbsp tomato paste (2.5 ounces; 75g)
4 packets powdered unflavored gelatin (1 ounce; 30g)
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 tablespoon/15ml Asian fish sauce
Spices Add Ins
2 Tbsp Olive oil
2 tablespoons flour (about 3/4 ounce; 20g)
1 cup sherry, dry vermouth, or red wine (8 ounces; 235ml)
2 bay leaves
4 sprigs thyme
Kosher salt and freshly ground black pepper

Cooking Instructions

1

Slice the beef into 3 steaks. Season beef all over with salt and pepper (can be done the night before and left in ziplock bag).
2

Heat 2 Tbsp olive oil in the InstaPot and brown the beef, turning occasionally (until beef is well browned on 2 sides, about 10 minutes). Transfer beef to a rimmed cutting board (or large plate) and set aside.
3

While the beef browns, blend 3 cups chicken stock, 4 packets powdered unflavored gelatin (1 ounce; 30g), 3 Tbsp tomato paste, 1 Tbsp soy sauce, 1 Tbsp fish sauce, and 1 Tbsp Worcestershire sauce on high speed.
4

Once the three beef steaks are out and on the cutting board, pour 1 cup of red wine to the InstaPot and scrape up the beef bits from the bottom of the pot with a wooden spoon. Reduce by three-quarters, about 3 minutes. Turn off the heat.
5

Cut seared steaks into 1.5 – 2 inch chunks and transfer to a large bowl and toss with 2 Tbsp flour.
6

Add the cut and floured beef. Add the chicken stock blend. Add 2 bay leaves and thyme sprigs. Stir to combine, seal pressure cooker, and bring to high pressure. Cook for 30 minutes (rapidly release pressure and open cooker).
7

While the beef downs in the InstaPot, halve the 1 lbs baby Yukon Gold potatoes, chop the carrots and celery. Dice 1 Large yellow onion & 3 garlic cloves (can do the night before, about 15 mins).
8

Heat 2 Tbsp of olive oil in a steal pan. Start with the 10 ounces (280 g) mushrooms in a pan; stirring, until liquid is released and mushrooms begin to brown, about 6 minutes, lowering heat as necessary. Move to a heat safe large bowl.
9

Add the onion, pearl onions, stirring and browning. Then add the carrots and celery and cook a few minutes longer. Then add the garlic to cook for 1-2 mins. Move to the same large bowl with the mushrooms, salt and pepper to taste.
10

Now the beef's 30 mins of pressure cooking is done; add all those sauted veggies and add the potatoes. Reseal the cooker, bring to high pressure, and cook 15 minutes longer. (Rapidly release pressure and open).
11

Optional: Stir in 4 ounces (100 g) peas to warm them. Season to taste with salt and pepper.