Beef Stew
A classic in our cuisine, a delicious beef stew, which many people are afraid of because of the cooking times, but today we are going to cook it in record time. Let's take advantage of our pressure cooker.
- 4 servings
- Difficulty: easy
- Time: 50 minutes Ingredients:
Ingredients:
800 g of beef, 2 garlic.
1 onion.
135 g of crushed tomato, 1 bay leaf.
200 ml of red wine.
750 ml of meat broth.
2 carrots.
3 potatoes.
Extra virgin olive oil Black pepper.
Salt.
Preparation:
We start by cutting the beef into regular cubes, don't forget to ask your butcher for a piece to stew, he will know which is the best piece. We remove excess exterior fat and cut. Season with salt and pepper to taste.
We are going to do what modern people call “one pot”, which is nothing more than cooking everything in the same pot. We are going to use our 6 liter ACTIVE PRO pressure cooker. We add a splash of extra virgin olive oil, we have to cover the entire bottom.
Once the oil is hot, brown a first batch of meat. When the meat is lightly browned on all sides, remove it and
We continue with another batch of meat, like this until we finish it all. We take out and reserve
Add a little more oil to the pot if necessary. We add the chopped garlic. When they begin to brown, add the chopped onion and a little salt, stir and let it fry for 5 minutes.
Add the crushed tomato, season with salt and pepper to taste, mix and let it fry for 5 more minutes over high heat.
We crush the sofrito. This step is not necessary, but if you don't like finding pieces of onion, it is great. If necessary for it to blend well, add a little meat broth or water.
We return to the fire. Pour in the red wine and let it reduce for 5 minutes over high heat. We add the peeled and cut carrots, all the meat, including the juices and the potatoes cut into pieces. We also add a bay leaf that we are going to break in two and, finally, we cover with meat broth. In total we have added 750 ml of broth, if you don't have broth you can add water.
We close the pressure cooker, set pressure to 2 and let it cook for 40 minutes, from when the spout comes out, over low heat. In a normal pot we would leave it cooking over medium-low heat for an hour and a half.
Once the time has passed, we depressurize the pot and open it. Look at how the meat looks, it almost falls apart just by looking at it.
We serve and look what a spectacle of a dish. Tender and honeyed meat, very stewed potatoes from having been added from the beginning, which will help thicken the sauce. It is essential to accompany this stew with a lot of bread.
