Quick and Easy! Try the pressure cooker version for that classic beef stew.
servings: 4 / preparation time: 40 minutes
1.5 lb beef stew cut into cubes (chuck roast or bottom round)
4 garlic cloves, minced
1 chopped onion
1 diced tomato, peeled
salt and black pepper, to taste
½ cup chopped parsley
2 tbs oil (olive or vegetable)
1 – Cut the meat and season with salt, pepper, cumin and garlic.
2 – In the pressure cooker, heat oil and add the meat. Fry for about 2 minutes. Mix well.
3 – Add onion and tomato. Stir and cook for 5 more minutes.
4 – Put some water (about ½ cup) and cover the pan.
5 – After 20 minutes cooking, turn the pressure cooker off and wait for all the pressure to be released before opening the pan.
6 – With the lid already open, turn the heat back on and simmer until the water has evaporated (to your preference) and transformed into a thick broth.
7 – Try and add more salt, if necessary. Sprinkle with parsley and serve.
Tips and Options:
- Season meat a day before the preparation, adding 1 cup of dry red wine.
- Change the water by red wine or beef broth.
- Replace the parsley for cilantro.
- Add chopped vegetables when you get to step 6 and cook until soft. Could be potatoes, carrots, chayote and/or bell peppers.
- White rice and green salad are good side dishes.
Lucky for me, both of my grandmothers cooked very well, each with their different recipes and secrets. Beef Stew was Mrs. Raimunda’s specialty, my paternal grandmother, and until today, I have never tasted any better one. My mother is getting there and I ‘m just crawling in the preparation of the dish, which is one of my favorites!