cooking under pressure: comforting beef tater stew
This is a great comforting stew that is perfect for those cold/gloomy Autumn and Winter days. It has simple ingredients and can be on the table in about an hour. So, you ready… Let’s get into the kitchen.
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yield
serving(s)
prep time
30 Min
cook time
30 Min
method
Pressure Cooker/Instant Pot
Ingredients For cooking under pressure: comforting beef tater stew
- PLAN/PURCHASE
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1 Tbspgrapeseed oil, or other non-flavored variety
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1 Tbspsweet butter, unsalted
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2 lbbeef roast, diced into 1-inch cubes
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1 mdyellow onion, sliced into half rounds
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3 Tbsptomato paste
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3 cbeef stock, not broth
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14 ozdiced tomatoes, 1 can, with liquid
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2 Tbspdried parsley flakes
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1 tspcelery salt
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1 1/2 lbpotatoes, washed & quartered
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salt, kosher variety, to taste
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white pepper, freshly ground, to taste
- THE SLURRY
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3 Tbspflour, all-purpose variety
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3 Tbspfiltered water
- OPTIONAL ITEMS
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nice crusty bread
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sour cream
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some nice tall cold ones
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family and great conversations
How To Make cooking under pressure: comforting beef tater stew
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1PREP/PREPARE
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2You will need a pressure cooker/instant pot, to make this recipe.
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3I like to use diced, not crushed tomatoes for this recipe. I find that crushed just melt into the sauce during cooking process; while diced hold up better.
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4The Roast Since we are using a pressure cooker, most cuts of beef should work well. In this recipe I choose a chuck roast, but next time I am going to use a bottom round. The Potatoes I find that red and golden varieties work well in pressure cooking, but if all you have is russets… chuck ‘em in. Peeling is always optional.
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5If you are using an instant pot, you can brown the beef, and cook the onions, using the sauté setting, and make this a one-pot meal I prefer to do those steps in a separate pan/pot, but that is just me.
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6Gather your ingredients (mise en place).
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7Dice the beef, then sprinkle with a bit of salt and pepper.
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8Add the oil and butter to a skillet, or heavy-bottom pot, over medium-to-medium-high heat.
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9When the butter melts, swirl the pan to mix it with the oil, and begin adding the beef in small batches to brown, about 5 minutes per batch.
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10If the pan begins to go dry, add a bit more oil, as needed.
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11Transfer the beef to the bowl of your pressure cooker/instant pot.
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12Reduce the heat to medium and add the sliced onions (plus a bit more oil, if needed).
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13Cook until softened, 3 – 4 minutes.
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14Add the tomato paste and mix into the onions.
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15Add about 1/4 cup of the beef stock to the pan and deglaze by scraping about with a wooden spoon. Then, pour it into the pressure cooker.
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16Add the remaining beef stock, diced tomatoes, parsley, and celery salt to the pressure-cooker bowl.
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17Give the mixture a stir, lock down the lid, set the cooker to high, and cook for 12 minutes.
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18After the 12 minutes, let the cooker sit for about 10 minutes, and then release any remaining pressure.
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19Add the quartered potatoes, lock the lid down, set the cooker to high, and cook for 5 minutes.
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20After the 5 minutes, let the cooker sit for about 5 minutes, and the release the remaining pressure.
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21Check to see if the beef is tender, and the potatoes cooked through, and do a final tasting for proper seasoning
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22PLATE/PRESENT
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23Serve in bowls with some crusty bread and good conversations. Enjoy.
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24Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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