sydney's beef stew

How To Make sydney's beef stew

• 1

  First put 1 cup flour, a tablespoon of onion powder, a teaspoon or so of fresh ground black pepper, and a tablespoon of garlic powder into a bowl.
• 2

  Prepare carrots: peel them, and rough-cut them into nice chunks. Prepare potatoes: peel (or, if preferred, leave peels intact) and cut into nice chunks.
• 3

  Toss 2 - 3 lbs. stew meat (or chuck roast, cut into hearty, yet bite-sized pieces) in the flour mixture. Use a deep cast iron, or heavy-bottomed pot (I do NOT use my instant pot for this, because the Sautee setting simply doesn't give enough heat for me personally, but feel free to use the pressure cooker if you prefer.) with the temperature set to medium-high - get the pan SUPER duper hot and sear the flour-dredged stew meat in some olive oil or other high-smoke point oil.
• 4

  Once meat has been seared, put into pressure cooker. To the still-hot pan, add 1 or 2 onions, roughly cut, along with a few tablespoons of butter and a pinch of sugar. Turn down and simmer until caramelized. Add to the pressure cooker, along with potatoes and carrots, and 4 garlic cloves.
• 5

  Take four cans of beef consomme and deglaze the pan with it, then pour over ingredients in the pressure cooker. Top all with a sprig of rosemary, a pinch of fresh thyme, and the bay leaf. Feel free to add any other spice at this point, if you have others you prefer.
• 6

  To thicken, you'll need a roux - I usually make mine right after putting everything together and throw it in the freezer while I wait for it to be done.
• 7

  Cook on low pressure for 45 minutes to an hour. Enjoy with a nice crusty bread!
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