On this busy, here busy week I’m experimenting with new ways to get dinner on the table faster. Or in this case, life lunch into my lunchbox in record time. This beef stew went from fridge to photograph in 45 minutes. Including vegetable washing and chopping. One of the many reasons I love my pressure cooker. That and I never, patient ever remember to soak beans.
I used the pressure cooker because I wanted my stew fast, but this recipe would be equally good cooked in a dutch oven with a little more time. Either way, it’s a simple hearty stew made with flank steak, potatoes, carrots, celery, leeks, garlic, rosemary and wine. Simply season and brown the meat, add the remaining ingredients and walk away. Twenty minutes in the pressure cooker (or 1 hour in dutch oven), and you’ve got a hearty, flavorful and healthy meal.
I’m really not a fan of too many kitchen gadgets, but if you’re thinking about investing in a pressure cooker, I’d highly recommend it. I love the idea of putting everything into a pot and walking away. I also love throwing dried beans, a ham hock, onions and dried chipotle peppers into the cooker for 45 minutes for some of the tastiest beans around.
Pressure Cooker Beef Stew
If you don’t own a pressure cooker, follow the recipe below, but add an extra 20 – 30 minutes cooking time.
1 tbsp. olive oil
1.5 - 2 lbs. flank steak, cubed
1 tbsp. salt
1 tsp. freshly ground pepper
2 celery stalks, thinly sliced
4 carrots, thinly sliced
3 - 4 leeks, washed thoroughly and thinly sliced (white and light green parts only)
5 cloves garlic, minced
1.5 lbs. tiny red potatoes, or fingerlings (or regular potatoes, roughly cut into large cubes)
1 tbsp. tomato paste
3 cups beef stock
1 cup red wine
2 tsp. chopped rosemary leaves
1 tsp. smoked paprika
salt to taste
Place your pressure cooker over medium-high heat. Once it’s hot heat the olive oil. Season the beef with salt and pepper, then brown for 3 – 4 minutes on each side.
Add all of the other ingredients except salt and affix the pressure cooker lid. Once the steam valve locks, cook for 20 – 25 minutes. Remove from heat and let the steam valve come down, then release the pressure. Carefully open the lid, pulling it towards you so that the steam escapes away from your face.
Use a potato masher to mash the stew, breaking up the potatoes and large beef chunks. Taste and add salt if needed. Serve immediately.
Makes 6 – 8 servings.