Beef Stew (Pressure Cooker)
I love the epic fall-off-the-bone vibes of a slow cooked piece of meat (see my braised slow cooked beef cheek stew recipe HERE), but I’m also all about not waiting 8 hours to eat every night…. so today I’m harnessing the cooking power of steam, and sharing a recipe for a delicious, tender meat stew, without the whole day time stamp!
This was actually my first time ever even using a pressure cooker! And it was so easy (and so delicious) that I knew it had to be shared as soon as possible. Instant Pots seem to be all the craze at the moment, which indeed is just a branded pressure cooker. The one I have is just an old-school T-FAL pressure cooker, so my instructions may differ from the instant pot buttons- but all in all, the recipe remains the same.
about one pound of organic, grass-fed stewing (chuck) beef
organic olive oil (a few glugs)
4 medium organic leeks
1 whole organic celery
about 8 organic carrots
2 cloves of organic ginger
a knob of organic ginger
1 organic bay leaf
1/2 tsp organic italian herbs (basil, oregano, rosemary, and thyme)
Optional: couple cups of bone broth
fresh parsley (for topping)
On medium-high heat, put a few glug’s of olive oil in your pressure cooker pot, and add in your chopped garlic, ginger, and leeks. Stir regularly until everything softens.
Add in the beef, herbs, and salt, try to get the beef actually touching the bottom of the pot so that it browns.
Once the beef is browned, add in the rest of your chopped vegetables and the bay leaf (make sure it doesn’t surpass 2/3 of your pressure cooker), and add in enough spring water to cover the meat. You can use a bit more water if you want extra liquid, but know that the vegetables will also give off water. Optional: you can also use bone broth instead of water.
Close your pressure cooker and with the fire still on medium-high, and the setting on “meat” (or however your cooker works). Now let the pressure build up until your pressure cooker sings (or you see the steam really flying out), and then reduce the heat to medium-low.
Cook for 30 minutes, and then properly release the steam according to the safety guidelines of your pressure cooker.