Pressure Cooker Red Wine Beef Stew

Julie Deily — Thu, 06 Feb 2014 01:30:44 +0000

I'm sure it's still cold where you're at now. This stew is the perfect comfort food. Last year, Aroma Housewares sent me a digital electric pressure cooker. I have been experimenting with recipes using the pressure cooker and I'm loving it. You can have dinner on the table fairly quickly and since it's electric, you can feel comfortable using it. I love it!

Prep your veggies first.

Then, cut up the beef. I even removed a lot of the fat pieces from the beef. Add salt and pepper.

Cover the beef in flour.

Turn the pressure cooker on and set it to brown. Add 25 minutes to the timer and hit start. Add the beef and brown it in two batches.

Don't be scared. I was too but it's really easy to use and I'm going to use it for dinner more often.

Remove the beef once it's browned.

Add the vegetables and cook for 3 minutes.

Add garlic and stir and cook for 1 minute. Add potatoes and cook for another 2 minutes.

Add the red wine, broth, thyme and bay leaves.

Put the lid on top and follow the instructions on the to make sure the vent is closed. Lock the lid and set the pressure cooker to High Pressure. Set the time to 60 minutes and hit start. Set your timer to 40 minutes.

After 40 minutes, open the vent on the pressure cooker lid. Don't take the lid off of the pressure cooker until it stops hissing, meaning all of the pressure has been released. Remove the lid and skim the fat off of the top with a spoon. Taste the beef and if it's tender, it's done. If not, put the lid back on, set the vent to closed and cook longer in 10 minute increments.

Serve the beef stew with some crusty bread and red wine. It's lovely for this weather, the perfect comfort food. And even better, it tastes even better the next day!

And be sure to check it out, I'm giving away an Aroma pressure cooker!

Pressure Cooker Red Wine Beef Stew Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Servings to 6

Ingredients

4 carrots peeled and cut into chunks
4 celery stalks cut into chunks
1 onion chopped
3 garlic cloves roughly minced
1 1/2 pounds small red potatoes washed (cut in half or quarters if large)
3 pounds boneless beef chuck roast
salt and pepper
1/4 unbleached all-purpose flour
1 1/2 Tablespoons vegetable oil
1 1/2 cups dry red wine
2 cups low sodium chicken or low sodium beef broth about one 14.5 ounce can
1/2 Tablespoon low sodium soy sauce
1 teaspoon dried thyme leaves
2 dried bay leaves

Instructions

Prep vegetables and then beef.
Rinse beef and pat dry with a paper towel. Cut the beef into 2 inch pieces, trimming most of the fat. Season cuts of beef with salt and pepper. Sprinkle pieces with flour on the beef (you may not use all of the flour).
Set pressure cooker to Brown and set time to 25 minutes. Add 1 Tablespoon oil and allow the pressure cooker to heat up for 2 to 3 minutes. Brown beef on each side in batches, about 2 to 4 minutes on each side, adding more oil if needed. Remove beef and place on a clean plate and set aside.
Add carrots, celery and onions to pressure cooker, cook vegetables for about 3 minutes or until aromatic and slightly browned, stirring occasionally. Add garlic and stir and cook for 1 minute. Add potatoes and cook for another 2 minutes.
Return beef to pressure cooker and add red wine, broth, soy sauce, dried thyme and bay leaves. Season with salt and pepper. Mix with a rubber spatula. Place lid on top of pressure cooker and turn to closed position. Make sure the vent on top is set to closed as well. Set pressure cooker to High Pressure for 40 minutes.
Release the pressure (set vent to open and allow pressure to release until there is no more hissing noise) and check beef and potatoes, if beef is tender enough to cut with a fork and potatoes are cooked, cooking is complete. Skim the fat on top with a spoon and remove bay leaves. Optional: Leave pressure cooker on warm until ready to serve.

Disclosure: I received a pressure cooker from Aroma Housewares for the purpose of review. I only work with brands I love and only share with you my own opinions. There are affiliate links in this post.

The post Pressure Cooker Red Wine Beef Stew appeared first on The Little Kitchen.

Irish Beef Stew (Slow Cooker)

Julie Deily — Tue, 08 Nov 2011 06:02:35 +0000

I love slow cooker recipes and when I saw this Drunken Irish Stew on Sydney's site, Crepes of Wrath, I knew I wanted to make a slow cooker version of it. Who doesn't love a beef stew? And a beef stew made in a crockpot is a winner! Serve it with a small salad and some crusty bread and you have comfort food and the perfect Sunday dinner on a cold night.

I had to resist opening the slow cooker every hour…the house smelled so good, it took all I could muster to not make a bowl before the 6 or 7 hours was up.

I put all of the veggies in the my crockpot first, then add the meat after it's browned. Next, the broth you simmered on the stove along with two bay leaves.

The result is a nice medley of tender beef, wonderfully flavored veggies and the broth is so flavorful with both beer and red wine. This is a winner and is going to make it into our regular rotation!

Do you have a slow cooker favorite or a favorite beef stew recipe?

Irish Beef Stew (Slow Cooker) Recipe

A slow cooker beef stew that's easy to prepare. Full of flavor from the beef broth, red wine and Irish beer; the ultimate comfort food.

Prep Time 35

Cook Time 9

Total Time 9 35

Servings -6

Ingredients

2 lbs russet potatoes peeled & cut into 1/2-inch pieces, approx. 2 cups
2 lbs baby red potatoes peeled & cut into 1/2-inch pieces, approx. 2 cups
4 stalks celery chopped, approx. 1 1/2 cups
4-5 carrots peeled, cut into 1/2-inch pieces, approx. 2 cups
1 medium yellow or white onion roughly chopped
2 Tbsp extra-virgin olive oil
1 3/4 lbs stew beef cut into 1-inch pieces
3 garlic cloves minced
2 Tbsp salted butter
2 cups low sodium beef broth
3/4 cup red wine
3/4 cup Guinness
2 Tbsp tomato paste
1 Tbsp white sugar
1 Tbsp soy sauce
1/2 Tbsp dried thyme
2 bay leaves
1 Tbsp cornstarch + 1 Tbsp water
salt and pepper to taste

Instructions

Place the chopped vegetables into the crockpot. Rinse the meat and pat dry with paper towels. Salt and pepper the beef.
In a large, heavy bottomed skillet, heat olive oil at medium to medium-high heat. Add beef to the pan and brown on all sides, about 5 to 7 minutes. Add garlic and cook for one minute, do not burn the garlic. Season with salt and pepper. Remove the beef and add to the crockpot on top of the vegetables.
Turn the skillet back up to medium heat. To the skillet, add butter until it's melted. Add beef broth, red wine, beer, tomato paste, sugar, soy sauce and thyme. Using a wooden spoon, stir the liquids as well as scrape the bottom of the pan. Bring to a boil, allow to boil for at least two minutes. Then lower heat to low and allow to simmer for 10 minutes. Season with salt and pepper to taste. Add cornstarch and water and stir together.
Pour broth mixture into the crockpot over vegetables and beef. Add bay leaves and cook on high for 4-6 hours or 6 to 9 hours on low.
Skim the fat from the stew, if needed, before serving.

Cook's notes:

You can buy a chuck roast or round cut (except top round). I actually looked this up on this site in the store on my iPhone. But then, I opted to buy stew beef already cut up by my grocer's meat department because I needed less than 2 pounds.

Notes

Recipe modified for the slow cooker from Crepes of Wrath.

Disclosure: There are a couple of affiliate links in this post. What does this mean? If you click on the link and make a purchase, I'll make enough to buy a cup of coffee…so thanks!

The post Irish Beef Stew (Slow Cooker) appeared first on The Little Kitchen.

red wine Archives - The Little Kitchen

Pressure Cooker Red Wine Beef Stew

Pressure Cooker Red Wine Beef Stew Recipe

Ingredients

Instructions

Irish Beef Stew (Slow Cooker)

Irish Beef Stew (Slow Cooker) Recipe

Ingredients

Instructions

Cook's notes:

Notes