About a week later, the miraculous machine appeared on our doorstep. Great. Now I have to figure out how to use it.
We decided to break it in with a hearty Beef Stew. So, I had to consult Google for a pressure cooker recipe of this dish. I finally settled on a recipe from the site, Never Enough Thyme. The newfangled pressure cooker simplifies the process. The recipe's author talks about how to use a conventional pressure cooker to create this dish. I must admit, I was a bit terrified after reading her telling of her own mother's pressure cooker exploding all over her childhood kitchen! I was so thankful for the new innovations that allow me to cook quickly without worrying about nuclear situation in my own kitchen. I can barely handle the mess created by my two boys. Geez, now I am sounding like a testimonial for this pressure cooker...
Ingredients:
1 1/2 lbs. beef stew meat
3 tblsp. oil
2 large potatoes, peeled and cut into bite-sized cubes
4-5 large carrots, peeled and cut into bite-sized pieces
1 large onion, peeled and cut into chunks
1 can (14.5 oz) green beans with liquid
2 cans (14.5 oz. each) diced tomatoes with liquid
Salt
Pepper
2 tblsp. cornstarch
1/3 cup cold water
Directions:
1. If the stew meat is not already in bite-sized pieces, then cut the meat.
2. Heat the pressure cooker over medium high heat. Add the oil and stew meat. Stir and cook until the meat is well browned all over. (*My PC has a saute function that allows me to push a button to heat the inner pot)
3. Add the potatoes, carrots, onion, and beans with their liquid.
4. Add the tomatoes with their liquid.
5. Add salt and pepper to taste. (I probably added 2 teaspoons of each)
6. 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 15 minutes. Keep the heat regulated so that the weight rocks gently and steadily throughout cooking. (On my PC, I locked the lid on the unit, slid the button on top to "Close." Then, I pushed the "Stew" button and set the timer to 15 minutes).
7. At the end of the 15 minutes cooking time, reduce the pressure immediately by running cold water on the top of the pressure cooker. 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. (I was able to push the "Release" button to quickly release the pressure. No picking it up!)
8. Combine the cornstarch and cold water in a small bowl. Bring the stew back up to the boil, add the cornstarch and water and stir until thickened. (I just left the stew in the inner pot where it was being kept warm. I added the cornstarch mixture and it thickened the stew nicely.)
This recipes yields 6-8 servings. Serve with some crusty warm bread. If you're lucky like me, your fantastic spouse will make some delicious garlic bread to go with the stew!
 |
| Picture credit: Lana Stuart of Never Enough Thyme |
If you are dubious like I was about tomatoes in a beef stew, don't be! I was so pleasantly surprised. The tomatoes add a tang and acidity that transform this dish from a bland, perfunctory dish to a bright, elegant entree. In addition, I was so pleased at how tender the beef was in this stew. I have made beef stew many times in a stovetop crock or in a slow cooker. Never has the meat been that tender.
The verdict was out on this pressure cooker before I made this meal. Now, it's clearly a keeper. My next task... finding a place to put it!
