Read instructions on over filling,,, DON'T!
Probably my favorite pressure cooker recipe is simple beef stew.
With the lid open, brown the beef chunks in olive oil. Then pour in a can or two of beef broth, and pressure cook 30 minutes for fresh and tender beef, or 35 minutes for older and tougher cuts.
While that’s going on, thick cut white or red potatoes, a couple of carrots and celery stalks, a turnip if you like turnips, a couple of cloves of crushed garlic, a large white, yellow or pearl onion, mushrooms if you like, diced canned tomatoes if you like, other fresh or frozen vegetables if you like. You can also add a cup of red wine. Add them to the pressure cooked meat and pressure cook another 8-10 minutes. Stir and serve.
However, if you want to add rice, barley or lentils, cook separately, as their foam can clog the pressure cooker. Use instead of potatoes.
There is no need to add any beef stew flavor mix, as that can make the stew too strongly flavored. But making beef or mushroom gravy separately, to pour over the served stew, adds a good look.
On the side, home baked cornbread or other bread like biscuits or crescent rolls with butter is a nice complement.
The great part about this is that you can make all kinds of variations to the beef stew, from using different spices that you’ve never used before, to major changes to the recipe, like making Beef Bourguignon.
The browning then pressure cooking technique for the chunk beef can also be used for Hungarian goulash, beef Stroganoff, chunk beef chili, filling for beef pot pie, and many other beef recipes.
ping for later
My wife and I have several, and we use them for all sorts of things. Canning, Corned Beef Brisket Boiled Dinner, even rendering leftover chicken into a good, stout chickenstock. You can fit two entire turkey carcasses from Thanksgiving into the large one.
Cool. Good for you!
Ping!
This thread makes me want one to actually cook with.
Now I'll need to get 2 pressure cookers.