Hearty Beef Stew
SERVES: 6
PRESSURE LEVEL: HIGH
RELEASE: NATURAL
TOTAL TIME: ABOUT 1½ HOURS
TIME UNDER PRESSURE: 25 MINUTES
WHY THIS RECIPE WORKS To ensure a rich-tasting, company-worthy beef stew, we started with rich boneless beef short ribs. We found browning just half of the meat created plenty of flavorful fond in the pot and saved us time. We boosted the base of the stew by sautéing onions with a hefty amount of thyme and by adding tomato paste for sweetness and soy sauce for greater meaty depth. Red wine was the classic choice for deglazing the pot, and cooking it an extra minute before adding the remaining ingredients helped to mellow its sharpness. To keep the potatoes and carrots tender but distinct while cooking under pressure, cutting them into large 1-inch pieces proved key. Peas are a classic addition to beef stew; we waited to add them until the very end, since they only needed to warm through. Look for boneless short ribs that are well marbled and measure about 2 inches wide and 1 inch thick. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
3 |
pounds boneless beef short ribs, trimmed and cut into 1-inch pieces |
|
Salt and pepper |
|
|
2 |
tablespoons vegetable oil |
|
2 |
onions, chopped |
|
2 |
tablespoons tomato paste |
|
1 |
tablespoon minced fresh thyme or 1 teaspoon dried |
|
⅓ |
cup all-purpose flour |
|
1 |
cup dry red wine |
|
2 |
cups beef broth |
|
1½ |
pounds red potatoes, cut into 1-inch pieces |
|
1 |
pound carrots, peeled and sliced 1 inch thick |
|
¼ |
cup soy sauce |
|
2 |
bay leaves |
|
1½ |
cups frozen peas |
|
¼ |
cup minced fresh parsley |
1. BUILD FLAVOR: Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in pressure-cooker pot over medium-high heat until just smoking. Brown half of meat on all sides, about 8 minutes; transfer to bowl.
2. Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in tomato paste and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in wine, scraping up any browned bits and smoothing out any lumps, and cook until slightly reduced, about 1 minute. Stir in broth, potatoes, carrots, soy sauce, bay leaves, browned beef with any accumulated juices, and remaining beef.
3. HIGH PRESSURE FOR 25 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure.
4. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
5. BEFORE SERVING: Remove bay leaves. Using large spoon, skim excess fat from surface of stew. Stir in peas and let stand for 5 minutes. Stir in parsley, season with salt and pepper to taste, and serve.