The Secret To Great Beef Stew

Today was a damp, dreary day.  We awoke to heavy mist and rain, and our 80 degree weather was gone.  After all of our recent almost-summer-like days, today felt cold.   But that's okay, because. . . It's perfect weather for beef stew!  (Blessing #409)

This is my favorite Beef Stew recipe.  And the secret to making great Beef Stew is. . .

My Pressure Cooker!

My mom always made the best roast with potatoes and carrots in her pressure cooker.  And after I got my own, I discovered this yummy recipe for Beef Stew.   It's got the best flavor!  I've been making it for a really long time.  Since BK. . . before kids. 

Some people are scared of cooking with a pressure cooker because of the horror stories of it exploding.  But technology has brought pressure cookers a long way.  There are multiple safety features built into modern pressure cookers.  Relief valves that trip if the pressure gets too high.  (#410)

Using a PC reduces cooking time by up to 75%.  That's huge!  (#411) What a time-saver!  My stew recipe only cooks for 10 minutes, and the meat and veggies are so tender that they practically melt in your mouth. 

Plus, the flavor can't be beat.  (#412)  Because all the juices and aromatic oils are trapped inside the pot, meats emerge tender and succulent, stews are thick and rich, soups and sauces taste as if they have been simmering slowly for hours. The short cooking time combined with the airtight cooking environment also results in maximum retention of nutrients.  (#413)  And moms love packing their kiddos full of nutrients without them realizing it!

If you have a pressure cooker, but haven't used it in a long time. . . GO GET IT!  And start using it again.  You might want to start with this recipe.  =)

Savory Beef Stew
1 TB oil
2 lbs stew meat
1 TB minced onion
salt and pepper to taste
1 bay leaf
2 cubes beef bouillon
1 TB parsley flakes
1/2 tsp. rosemary
1/2 tsp. garlic powder
potatoes, cut into bite-sized chunks
carrots, cut into bite-sized chunks
1 can of green beans, drained
1 QT tomatoes, with juice
2 c. water (more or less, according to "fill line" on PC)
2 TB flour
1/2 c. water

Heat cooker, add oil and brown meat.  Add onion, salt, pepper, parsley, rosemary, bay leaf, garlic, and beef bouillin cubes.  Peel and cut carrots and potatoes, then place on top of meat.  Add green beans and tomatoes (with the juice) on top.  Add water as needed.  Some of the water will be absorbed while cooking, so make sure you have enough liquid.  (I fill to just below the top row of the ingredients.  But be careful not to fill above the "fill line.") 

Close the lid and place the weight (regulator) on the pressure cooker according to your manufacturer’s instructions. Heat on medium-high setting until pressure is achieved (weight begins to rock back and forth). Continue cooking for 10 minutes. Keep the heat regulated so that the weight rocks gently and steadily throughout cooking.  (You may have to turn down your stove to medium.)

At the end of the 10 minutes cooking time, place your pressure cooker in the sink, and reduce the pressure immediately by running cold water on the top of the pressure cooker until the vent closes (about a minute or so).  Do not remove the weight until the cooker has completely vented. When the pressure releases, open the cooker and place it back on the stove.

Combine the flour and water, and stir into the stew to thicken slightly.  Serves 6.

Bon appetit!