Local Style Stew Recipes

LOCAL-STYLE PRESSURE COOKER BEEF STEW

Steps:

• Season flour with salt, pepper, and ground ginger in a seperate bowl or zip top bag.
• Cut boneless chuck into 3" cubes and lightly dust in seasoned flour.
• In a large skillet with vegetable oil, lightly braise all sides of the the cubed chuck on medium-high heat on the stovetop. Drain on paper towels.
• Put braised chuck into pressure cooker with one cup of water (or enough to barely cover meat), and bay leaves.
• Following your pressure cooker's instruction, cook chuck in pressure cooker for 20 - 22 minutes.
• Stop pressure cooker in a sink of water, release pressure valve and toss in carrots, potatoes, and daikon. Cook for an additional 3 - 5 minutes.
• Stop the pressure cooker again, and check if vegetables are slightly firm, then add the celery and onions. Cook and additional 2 - 3 minutes.
• When stew is done and all vegetables have similar texture, add 3/4 can of tomato paste, stir well, and reseason with more tomato paste, salt, and pepper. Let stand for 15 minutes before serving.

LOCAL STYLE STEW

Steps:

• Dredge beef in flour, brown lightly on all sides in hot oil (sirloin tip or any good quality beef can be used). Add onions and brown slightly. Place all ingredients in crockpot and cook 8-10 hours. At this point other vegetables (e.g., frozen corn, green beans, etc.) may be added. For real local style, have cooked rice available that can be placed in individual bowls at serving time and serve.