Cooking Under Pressure Comforting Beef Tater Stew Recipes

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COMFORTING BEEF STEW



Comforting Beef Stew image

This slow-cooked beef stew just screams comfort to me. It's also family-friendly-my toddlers gobble it right up! -Courtney Percy, Brooksville, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 14

2 pounds beef stew meat
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons canola oil
1 tablespoon butter
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup tomato paste
4 cups beef broth
3 tablespoons all-purpose flour
3 tablespoons water
5 medium carrots, cut into 1/2-inch pieces
3 medium turnips, peeled and cubed
2 tablespoons minced fresh parsley

Steps:

  • Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 375 calories, Fat 20g fat (6g saturated fat), Cholesterol 99mg cholesterol, Sodium 1142mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

PRESSURE COOKER BEEF STEW



Pressure Cooker Beef Stew image

Make this comforting Pressure Cooker Beef Stew in Instant Pot with juicy tender beef brisket. This ultimate comfort food is so satisfying and easy to eat. Deliciously perfect over pasta, rice, or enjoy it as is.

Provided by Amy + Jacky

Categories     Main     Stew

Time 1h30m

Number Of Ingredients 17

1½ pound (680g) whole beef brisket
Kosher salt and pepper
2 tablespoons (30ml) olive oil (, divided)
2 small onions (, finely chopped)
3 garlic cloves (, crushed and chopped)
2 celery stalks (, chopped)
2 carrots (, chopped)
A dash sherry wine
1 tablespoon (8g) flour
2 bay leaves
A few pinches dried thyme
3 russet potatoes or Yukon gold potatoes (, cubed)
2 cups (500ml) unsalted chicken stock
1 tablespoon (15ml) Worcestershire sauce
1 tablespoon (15ml) regular soy sauce
1 tablespoon (15ml) fish sauce
3 tablespoons (50ml) tomato paste

Steps:

  • Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function) over medium-high heat. Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
  • Brown Beef Brisket: Trim off excess fat on the beef brisket. Then, generously season the beef brisket with kosher salt and pepper. Add 1 tablespoon (15ml) olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Sear both sides of brisket for roughly 5 minutes per side without constantly flipping. Then, remove beef brisket and set aside on a chopping board.
  • Make Chicken Stock Mixture: While the brisket is browning in the pressure cooker, combine unsalted chicken stock, Worcestershire sauce, regular soy sauce, fish sauce, and tomato paste in a medium bowl.
  • Saute Vegetables: Add 1 tablespoon (15 ml) of olive oil to the pot, then add onion and season with kosher salt and pepper. Cook until the onions are tender and brown, then add garlic and stir until fragrant. Add chopped celery, carrot, and a pinch of kosher salt and pepper, then cook for 2 minutes.
  • Deglaze: Add a dash of sherry wine and completely deglaze the bottom of the pot with a wooden spoon. Then, allow the wine to reduce. Add the Chicken Stock Mixture to the pot.
  • Cut Beef Brisket: Cut the beef brisket into 1 - 1.5 inches cube chunks, then toss with flour.
  • Pressure Cook Beef Stew: Add the beef briskets chunks and make sure the briskets are spread out, so each piece can soak the stock mixture. Don't stir the beef briskets as you don't want too much flour to get into the stock mixture. Then, add bay leaves and rub dried thymes against your fingers and sprinkle them in the pot. Add the potatoes on top. Pressure Cook at:Electric Pressure Cooker: High Pressure for 70 minutes, then Natural ReleaseStovetop Pressure Cooker: High Pressure for 55 minutes, then Natural Release
  • Serve Pressure Cooker Beef Stew: Add salt and pepper to taste. Serve immediately with pasta, rice, or just eat it as is.
  • Optional step: For more texture, add additional parboiled potatoes, chopped carrots, and chopped celery to the stew. Cook until the vegetables are tender.

Nutrition Facts : Calories 409 kcal, Carbohydrate 15 g, Protein 40 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 105 mg, Sodium 950 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

PRESSURE COOKER BEEF STEW



Pressure Cooker Beef Stew image

This beef stew was made for us when we were just infants, my mother used to put it in the blender for us as babies. To this day it reminds me of home. The pressure cooker makes the meat fall apart tender and cooks up in 20 minutes.

Provided by MISSCANADA

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 35m

Yield 8

Number Of Ingredients 9

1 tablespoon vegetable oil
1 small onion, diced
2 pounds cubed beef stew meat
5 carrots, peeled and diced
8 medium baking potatoes, peeled and cubed
2 cubes beef bouillon
2 cups water
2 teaspoons cornstarch
2 teaspoons salt, or to taste

Steps:

  • Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
  • Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
  • Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
  • When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
  • Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.

Nutrition Facts : Calories 486.9 calories, Carbohydrate 42.4 g, Cholesterol 76 mg, Fat 23.8 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 9.2 g, Sodium 900.4 mg, Sugar 4 g

MOM'S BEEF STEW (PRESSURE COOKER)



Mom's Beef Stew (Pressure Cooker) image

I grew up with this recipe and now I make it for my family...my picky hubby and kids gobble it right up...and it can be made so quickly in the pressure cooker. To make an easy Beef soup, omit the potatoes, add more water and a few boullions and serve with egg noodles or rice.

Provided by Curlee827

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
1 1/2 lbs rump roast
2 garlic cloves, chopped
1 large onion, cut up
4 carrots, peeled and cut into chunks
4 celery ribs, peeled and cut into chunks
4 potatoes, cut into chunks
salt & pepper (to taste)
1 -2 teaspoon dried parsley
1 1/2-2 cups water
1 -2 beef bouillon cube (optional)

Steps:

  • Cut the roast into chunks, about 1 inch (or larger if that is your preference). Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear - this gives the stew such yummy flavor.
  • Stir the meat, letting it brown on all sides. Add the chopped garlic, stir for 1 minute, then add the onions, carrots, celery, potatoes, salt, pepper, parsley, water and optional beef bouillon(the bouillon gives a stronger flavor - you can also wait to see how it comes out, and if you feel that it's not flavorful enough, you can add the beef bouillon and boil the stew for a minute or so).
  • Lock the pressure cooker lid in place and bring to high pressure over high heat.
  • Cook 15 minutes.
  • Cool pot immediately and serve. ENJOY!
  • Optional ingredients - you can add some chopped tomatoes if you'd like before cooking, or after bringing it to pressure, you can throw in some canned mushrooms or frozen peas and heat thoroughly.

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