Tag Archives: stew

Pressure cooker/ instant pot beef stew with mushrooms carrots and leeks


3 Lb beef chuck,cut into 1″ cubes
3 carrots cut into rounds
3 leeks (white part only) chopped
1 Onion halved and the cut into thin slices
1/2 pound baby portabella mushrooms sliced
14 1/2 oz can diced tomatoes
6 oz can tomato paste
1 cup white wine
2 bay leaves
3 sprigs fresh rosemary
salt and pepper
1/4 cup cornstarch

season the beef with salt and pepper
brown the beef in the cooker
remove and set aside
saute the carrots and onions 3 minutes
add the leeks and mushrooms and saute 3 more minutes
add the wine and stir to get up the brown bits
return the meat to the cooker and stir in the rest of the ingredients except for the cornstarch

seal the cooker and bring up to high presssure
cook 30 minutes
while the stew is cooking make a slurry with the cornstarch and 1/4 cup water
quick release the pressure
stew in the slurry to thicken

If using an instant pot increase the cooking time to 35 minutes and use natural release

serves 4


Hungarian Goulash


3 1/2-4 lbs chuck roast cut into cubes
3 pounds onions diced
16 oz jar roasted red peppers
1/3 cup sweet paprika (not hot or smoked)
2 Tbsp tomato paste
1 Tbsp +1 tsp apple cider vinegar divided
4 carrots cut into 1 inch rounds
2 bay leaves
salt an pepper

preheat oven to 325
season the beef with salt and pepper
in a food processor blend the roasted peppers,paprika,tomato paste and 1 Tbsp vinegar until smooth

heat 2 Tbsp oil in a large dutch oven
cook the onion covered until soft 8-10 minutes
add the pepper mixtures and continue cooking uncovered 2 more minutes without stirring
stir in the beef,carrots and bay leaves mixing well
cover and place in the oven and cook 2 1/2 hours stirring every 30 minutes or so
remove from oven and pour the juice into a gravy separator
return the gravy to the meat and stir in the 1 tsp vinegar
return to the oven and cook 30 more minutes

serve over spaetzle

serves 4-6

beef bourguignon


based on a cooks illustrated recipe with a few changes.
pretty much as good as julia childs famous recipe with a lot less work
1/2 lb salt pork or pork belly cut into 1/4″ pieces
4 lbs chuck roast trimmed ,cut into 1.5-2″ chunks ,trimmings reserved
1 1/2 tsp salt
3 Tbsp butter divided
1 LB baby bella mushrooms quartered if large
1/2 oz dried porcini mushrooms
1 lb frozen pearl onions,thawed
1 tbsp sugar
1/3 cup flour
4 cups beef broth
1 bottle Pinot Noir
2 envelopes unflavored gelatin
1 Tbsp tomato paste
1 Tsp anchovy paste
2 onions chopped
2 carrots chopped into 2″ pieces
1 head garlic unpeeled and separated into cloves and smashed
6 sprigs fresh thyme
2 bay leaves
1/2 tsp peppercorns

preheat the oven to 500
place one oven rack on the lowest level and one on the second lowest
mix the salt and the beef chunks in a bowl and set aside for 30 minutes
line a rimmed cookie sheet with foil
add the mushrooms pearl onions and 1 Tbsp butter to the sheet
at the same time place the remaining 2 Tbsp butter,the salt pork and teh beef scraps in a large roasting pan
place the cookie sheet on the lowest rack and th eroasting pan on the rack above
cook 15 minutes,stiring the mushroom mixture occasionally
remove both pans from the oven and lower the temperature to 325
place the mushroom mixture in a bowl,cover and refrigerate
sprinkle the flour into the roasting pan with salt pork and whisk until dossolved
add the beef broth,2 cups of the wine,the gelatin ,anchovey paste and tomato paste and whisk well
place the carrots.garlic cloves, porcini mushrooms, onions, peppercorns, bay leaves  and thyme and chopped onions in the pan in a single layer
arrange the beef in a single layer on top of the veggies
add water to the pan so the beef chunks are about 3/4 covered you dont want them fully submerged
roast for 90 minutes
stir and cook 90-120 more minutes until the beef is tender ,adding water if needed to keep the beef at least 1/2 submerged
Once the beef is tender remove from oven
using a slotted spoon  transfer the beef and veggies to the bowl with the reserved mushrooms and cover
strain the remaining liquid thru a fine mesh strainer into a large bowl, pressing down to get as much liquid out as possible and discard solids
add the remainder of the wine to the liquid and stir
let sit 10 minutes or so to settle and using a spoon skim off fat
transfer liquid to a large dutch oven, bring to a boil and simmer briskly 15-20 minutes until the sauce has thickened to a creme like consistency
lower heat to medium ,add the beef and mushroom mixture and cook covered 8 minutes or so until the beef is reheated

serves 6

vietnamese pressure cooked beef stew (Bo Kho)


I found this recipe online and made a few changes. I cooked it in my insta pot although a regular pressure cooker would work as well

1 Tbsp butter
2 1/2 lbs boneless beef short ribs,brisket or chuck roast cubed into bite sized pieces
1 onion diced
2 tsp madras curry powder
2 1/2 Tbsp freshly grated ginger
28 oz can diced tomatoes drained
3 Tbsp fish sauce
2 Tbsp apple sauce
1 stalk lemon grassed outer layers peeled and finely diced
2 whole star anise
1 bay leaf
1 cup beef broth
1 Lb carrots chopped into 1 inch pieces

melt the butter
brown the beef in batches and pour into a bowl
saute the onion until translucent
add the curry powder,ginger,tomatoes,fish sauce,apple sauce,star anise,lemongrass,bay leaf and the browned beef
pour in the broth and mix well

seal the pressure cooker.
if using an insta pot press the meat stew button,other wise bring to pressure and cook for 30 minutes under high pressure
release the pressure by running under cool water or using the release valve on the insta pot

add the carrots,return to pressure and cook 7 minutes (use the manual setting on the insta pot)

let sit 10 minutes for teh pressure to come down naturally. if not fully released after 10 minutes release using cold water or the release valve

can be served over rice

serves 4

beef stew in red wine sauce


based on a jacques pepin recipe. takes some time but theres not a lot of actual work involved

2 1/2 lbs chuck steak cut into 1 1/2 inch cubes
1 medium onion diced
4 garlic cloves minced
1/3 lb pancetta thickly sliced
15 cipollini onions,peeled
1/2 lb cremini (baby bella) mushrooms,cut in half if large
15 baby carrots peeled
1 750ml bottle red wine (i used a merlot)
1 1/2 Tbsp flour
3 bay leaves
2 sprigs fresh thyme
1 Tbsp butter
2 Tbsp olive oil divided
pinch sugar
salt and pepper

preheat the oven to 350
in a large cast iron casserole melt the butter in 1 Tbsp olive oil
add the chuck steak and season with salt and butter
cook over medium high heat until the meat is nicely browned
add the diced onion and garlic,continue cooking 5 minutes more
add the flour and stir to coat the meat
add the wine,thyme and bay leaves and bring to a boil stiring up any browned bits
cover and place in the preheated oven for 1 1/2-2 hours until the meat is tender
while meat is cooking place the panceta in a sauce pan. add enough water to cover by 2″
bring to a boil,lower heat and simmer 30 minutes. remove drain and cool before slicing the pancetta into 1″ chunks
about 20 minutes before the meat is done,combine the pancetta,cipollinis’mushrooms and carrots in a large skillet
add the remaining 1 Tbsp olive oil,1/4 cut of water,the pinch of sugar,a pinch of salt and some fresh ground pepper
bring to a boil,cover,reduce heat and simmer 15 minutes
uncover,turn the heat to high and cook about 5 more minutes,until the water is gone and the veggies are tender
add to the cooked meat,stir to mix well

serves 4

Crock Pot Beef Stew


Heres a recipe for beef stew in a crock pot. its great for a sunday meal. after its in the crock pot it doesnt take much attention other than adding a roux to thicken it midway through

3 Lb beef chuck,cut into 1″ cubes
3 carrots cut into rounds
2 leeks (white part only) chopped
1 Onion halved and the cut into thin slices
1/2 pound baby portabella mushrooms sliced
14 1/2 oz can diced tomatoes
6 oz can tomato paste
1 cup white wine
2 bay leaves
3 sprigs fresh rosemary
1/4 cup oil
1/4 cup flour
salt and pepper

season the beef with salt and pepper. In a large skillet heat a little vegetable oil until hot. add the beef cubes and brown. toss into the crock pot
in the same skillet add the onion slicesand the carrots. cook 3 minutes. add the mushrooms and leeks and cook 3 minutes more. pour into the crock pot
add the wine to the skillet and bring to a boil. stir to deglaze the pan and pour into the crock pot
add the tomatoes and paste to the crock pot and stir to mix well
cook on high heat for 5-6 hours until the beef is tender. Midway in the cooking add the roux and mix well

add 1/4 cup vegetable oil to a small sauce pan.
add 1/4 cup flour and cook over medium heat stirring constantly until a light golden brown.

Serves 4

Buffalo (or beef) stew with sweet potatoes


I made this with buffalo. It can also be made with beef instead

2 lbs buffalo or beef stew meat cut into small cubes
3 tbsp flour
2 medium-large sweet potatoes cut in 1/2 and then sliced
2 medium onion cut in 1/2 and sliced 1/4 in thick
4 medium carrots cut into rounds
4 medium parsnips cut into rounds
1/2 lb mushrooms sliced
1 14.5 ounce can diced tomatoes
4 bay leaves
1 tbsp oregano
1/2 tsp garlic powder
1/2 tsp fresh ground pepper
2 1/2 cups chicken or turkey broth

dredge the meat in the flour and set aside
place the sweet potatoes in a layer at the bottom of a crock pot
layer the onions on top of the potatoes
next layer the carots,parsnips and mushrooms.
layer the meat over all
place the bay leaves on top of the meat
pour the tomatoes evenly over the meat
sprinkle the oregano,pepper and garlic powder over all
pour the broth evenly over all
cook on low 8 hours stiring every hour after the first 5 hours

serves 6-8