Easy Beef Stew with Store-Bought Roux Using a Pressure Cooker

Name: Easy Beef Stew with Store-Bought Roux Using a Pressure Cooker
Yield: 3-4 servings
Cuisine: American
Ingredients: 250 g beef chuck (for stew); Salt and pepper, to taste; 1 tablespoon vegetable oil; 1/2 cup red wine; 2 cups water; 2 onions; 2 potatoes; 1 carrot; 1 bay leaf; 1/2 box beef stew roux; 10 g butter; 1 tablespoon Worcestershire sauce; 1 clove garlic (grated); 1/6 head broccoli; 5-10 mushrooms; Heavy cream, to taste (optional)

FKbaby @cook_40062418

Photo updated in December 2020! You can make tender beef stew in a short time using a pressure cooker. The meat is so tender it can be cut with chopsticks!
The origin of this recipe: I wanted to make a beef stew with large chunks of meat like you get at a restaurant. By adding the vegetables partway through and repressurizing, the meat and vegetables finish cooking at the same time! Add the mushrooms and broccoli at the end to keep their texture!

FKbaby @cook_40062418

Saved

Ingredients

3-4 servings

250 gbeef chuck (for stew)
Salt and pepper, to taste
1 tablespoonvegetable oil
1/2 cupred wine
2 cupswater
2onions
2potatoes
1carrot
1bay leaf
1/2 boxbeef stew roux
10 gbutter
1 tablespoonWorcestershire sauce
1 clovegarlic (grated)
1/6 headbroccoli
5-10mushrooms
Heavy cream, to taste (optional)

Saved

Steps

1

Lightly season the beef with salt and pepper. Heat vegetable oil in a pressure cooker and sear both sides of the beef over high heat. Once browned, add the red wine.
2

Boil for 2-3 minutes, then add water and turn off the heat. Skim off any scum with a ladle. Close the pressure cooker lid and bring to pressure over high heat.
3

Once steam starts to escape and pressure builds, reduce to low heat and cook for 4-5 minutes, then turn off the heat. Allow to cool naturally.
4

Prepare the vegetables. Quarter the onions, peel and quarter the potatoes, and cut the carrot into 2 cm (about 3/4 inch) pieces.
5

Once the pressure cooker has cooled, open the lid and add the vegetables and bay leaf. Repressurize the cooker over high heat, then cook on low pressure for another 4-5 minutes.
6

After repressurizing, allow to cool naturally, then open the lid and remove the bay leaf. Skim off any scum and oil with a ladle.
7

Add the mushrooms to step 6 and mix in the ingredients marked with ■ to dissolve. Separate the broccoli into florets and microwave until tender.
8

If the acidity of the red wine is too strong, adjust the taste by adding a little sugar to your liking.
9

Serve on plates, top with broccoli, and drizzle with heavy cream if available.
10

Christmas scene from December 22, 2014. Beef stew is a must every year!
11

Featured in 'The Beef Textbook'!
12

This is our 2020 dining table!