Beef Stew for the pressure cooker
Season pieces of chuck roast with salt and pepper and reserve. Place the olive oil in the cooking pot of the CuisinartTM Electric Pressure Cooker. Select Browning. When oil begins to sizzle, add pieces of chuck
in a single layer – do not crowd. Continue browning meat in batches until all meat
is browned. As meat is browned transfer
to a plate. Select Sauté. Stir the chopped onions into the pot. With a wooden spoon scrape any brown bits from the bottom of the pan that have accumulated while meat was browning. Sauté for 1 to 2 minutes, until onions start to soften and are translucent. Stir in the carrots and celery. Sauté vegetables for about 3 minutes, stirring occasionally. Stir in the chopped garlic and Sauté for an additional minute.
Once vegetables are soft, stir in red wine, again scraping any brown bits that have accumulated on the bottom of the pot. Cook until red wine has reduced by half, then stir in the tomato paste.
Add the reserved beef, bay leaf, and beef broth to the pot. Select High Pressure. Set timer for 10 minutes. When audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Add carrots to the pot and select High Pressure. Set timer for
6 minutes. When audible beep sounds use Natural Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.
To thicken stew, strain the solids from the stew liquid, reserving both. Remove and discard bay leaf. Blend softened butter and flour to make a paste (buerre manié). Return liquid to pot and bring to a boil by selecting Brown. Once liquid comes to a bowl whisk
in the butter/flour mixture. Select Simmer. Once liquid thickens, stir the meat and carrots back into the pot. Taste and adjust seasonings with salt and pepper accordingly. Just before serving, stir in peas.
Nutritional information per serving (11/2 cups): Calories 340 (32% from fat) • carb. 16g • pro. 35g • fat 11g • sat. fat 4g • chol. 103mg • sod. 98 mg • calc. 49mg • fiber 4g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (500g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 988 | ||
Calories from Fat: 609 (62%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 67.6g | 90 % | |
Saturated Fat 27g | 135 % | |
Monounsaturated Fat 29.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 232.2mg | 71 % | |
Sodium 412.5mg | 14 % | |
Potassium 1299mg | 34 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 9.4g | ||
Protein 68.5g | 98 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 988
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.