Recipe: Classic Beef Stew with Variations (pressure cooker)

CLASSIC BEEF STEW

"Though I've been pressure cooking for more than fifteen years, it still amazes me that this magical appliance can transform tough cubes of meat into a fork-tender stew in under a half hour."

Cooked 16 minutes high pressure plus natural pressure release.

1 tablespoon olive oil
1 1/2 cups coarsely chopped onions
3/4 cup finely diced celery
3/4 cup finely diced carrot
1/2 cup red wine
2 tablespoons tomato paste
1 cup beef broth
2 large bay leaves
1/2 teaspoon salt (omit if broth is salty)
3 pounds beef chuck, cut into 1- or 1 1/2-inch chunks
1 to 2 teaspoons fresh thyme (or 1/2 to 1 teaspoon dried)
Freshly ground pepper
2 to 3 teaspoons balsamic or other red wine vinegar* (optional)
2 tablespoons cornstarch (optional)
1 cup frozen peas
2 tablespoons chopped fresh parsley (for garnish)

Heat the oil in a 4-quart or larger cooker. Stir in the onions, celery, and carrot. Cook over medium-high heat, stirring frequently, for 1 minute. Stir in the wine and tomato paste and cook until the liquid is reduced by half. Stir in the broth, bay leaves, and salt. Add the beef.

Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 16 minutes. Turn off heat. Allow the pressure to come down naturally, about 10 minutes. Remove the lid, tilting it away from you to allow steam to escape.

Skim off any fat that rises to the surface or degrease the broth in a fat separator.

Discard the bay leaves. Stir in the thyme and salt and pepper to taste. Add a little vinegar to intensify the flavors.

If you wish to thicken the stew, blend the cornstarch into 2 tablespoons water. Bring the stew to a boil, then lower the heat and stir in the cornstarch mixture. Cook at a gentle boil, stirring frequently, until the stew reaches the desired consistency, usually 1 to 2 minutes.

Stir in the peas. Let the stew rest for 3 to 5 minutes before serving.

*Instead of red wine, use 1/4 cup balsamic or other red wine vinegar. Season stew with 1 to 2 teaspoons horseradish instead of balsamic vinegar.

VARIATIONS:

COOK-ALONG CARROTS:
Wrap 3 large, peeled carrots in a foil-packet and add along with the beef. After cooking, cut into chunks and stir into stew.

COOK-ALONG POTATOES:
Set 4 to 6 medium potatoes, scrubbed or peeled, on top of stew. After cooking, serve potatoes either alongside stew or cube and stir in. (Potatoes will quickly absorb much of liquid and thicken stew, obviating need for cornstarch.)

SMALL WHOLE ONIONS OR GREEN BEANS:
After degreasing broth, stir in 8 ounces frozen small whole onions or 12 ounces frozen cut string beans. Simmer until they are tender, 3 to 5 minutes.

TRANSFORMATIONS:
(Follow basic recipe except as noted.)

RUSTIC LAMB STEW:
Use lamb broth or beer instead of beef broth. Instead of beef chuck, substitute 3 pounds boned, cubed lamb shoulder. Cook for 12 minutes high pressure plus natural release.

HEARTY BEEF CHILI:
Omit wine. Stir 3 tablespoons chili powder into broth. After adding beef, pour contents of 1 (15 ounce) can diced tomatoes with green chiles on top. Do not stir after adding tomatoes. Instead of thyme, add 1/4 cup chopped fresh cilantro. Omit frozen peas and parsley garnish. If you wish, add 1 (15 ounce) can drained red kidney beans. Serve chili over rice and garnish with a dollop of sour cream or grated cheddar cheese.

OXTAIL STEW:
(6-quart or larger cooker)
Substitute 4 to 5 pounds oxtails for cubed beef. (For cookers that lose liquid, increase broth as needed to prevent scorching; see page 9). Cook for 30 minutes high pressure plus natural pressure release.

Makes 4-6 servings
Source: Pressure Perfect by Lorna Sass