I must tell you of my love affair with my pressure cooker. It all started with my momma’s cooking many years ago. She would make beans, chicken and dumplings and a few other things with her pressure cooker. I remember my sisters and I being deathly afraid of that pot, thinking at any moment it would just explode and take out the whole house. I can tell you that my fear hasn’t been totally removed, I still don’t sit in the kitchen while I use my cooker, I merely get everything going then conveniently go find other chores to occupy my time so I won’t be totally engulfed in the flames if this thing really does explode someday.
Nonetheless my fear is worth the pay off of using this little ticking time bomb of a pot. Today’s recipe for example is the most tender delicious stew meat, all in under 45 minutes. I would love to tell you the ease of using a pressure cooker. You will find the recipes are very similar to crock pot cooking, only with a much shorter cooking time. I hope you will find this recipe helpful if you already own a pressure cooker and encouraging if you don’t own a cooker yet. Yes it may sound a bit scary when your using it, but I promise the food is worth it.
Sending you much love and “safest cooking” wishes,
Beef Stew – Pressure Cooker
Olive oil for cooking
1.5 lbs stew meat ( I buy sirloin steak and then cut into cubes)
1 onion – chopped
2 celery stalks – chopped
3 whole carrots – chopped
1 lb new potatoes – chopped
2 garlic cloves – chopped
1 bay leaf
1 beef bullion cube
1 pkg onion soup mix
2 C. water
2 T. cornstarch ( you will use this to thicken gravy after stew is cooked )
Begin by bring a few tablespoons of oil to high heat in pressure cooker. Place onion, celery, and carrots in cooker and saute until lightly golden. Remove vegetables from cooker and set aside.
Now we will begin layering our ingredients into the cooker.
Place cubed beef into bottom of cooker.
Potatoes and chopped garlic are the next layer.
Top with saute vegetables.
Place bay leaf, beef bullion cube, and dry onion soup mix for the last layer.
Pour 2 cups of water over all ingredients.
Place pressure cooker lid on and lock in place. Turn the temperature to medium high and wait for pressure to rise and the lid to lock in place. Once lid is locked set your timer for 30 minutes. Once time is over , turn the heat off and let pressure fall and the lid will unlock.
When you are ready to serve remove all ingredients, but juices, from cooker into serving bowl. The juices should remain in cooker and be placed back on high heat, make a slurry with the cornstarch, and then add into hot liquid stir until gravy is thickened. Spoon gravy into serving bowl.
Serve and enjoy.