Nothing like a warm, friendly pot of beef stew to warm up a winter's day. This one is made in a pressure cooker, so it's ready in a jiffy, and has a secret ingredient: anchovies. The finished product has no fishy taste whatsoever, but the anchovy really helps build up the umami in the finished product, which is the beefiest, richest tasting beef stew I've ever had in my life.
Ingredients:
3 # stewing beef. Use chuck or cut up some short ribs. Never use round.
2 onions, chopped medium
2 T tomato paste. (Here's a good use for tomato paste in the squeeze tube.)
3 T olive oil
1 tsp. thyme
1/3 c flour
1 c dry red wine.
2 c beef broth
1 1/2 # red potatoes, in 2 inch pieces
1 # carrots, cut in 1 inch lengths
1/4 c soy sauce
1 anchovy or 1 inch anchovy paste. ( a better idea than opening a can of anchovies and using only one.)
2 bay leaves
1 1/2 c frozen peas
1/4 c fresh minced parsley
Instructions:
1. Dry beef well with paper towels, divide into 2 batches and brown (medium high) each batch in pressure cooker in 1 T oil. Remove beef and put in large bowl.
2. Add 1 T oil to pot, add onions, cook over medium heat until soft, add tomato paste, anchovy and thyme and stir for 30 seconds.
3. Add flour, stir for 1 minute.
4. Add wine, stirring with wooden spoon to scrape up bottom, about 1 minute.
5. Add broth, potatoes, carrots, soy sauce, bay leaves, beef and any juice from the beef.
6. Lock pressure cooker lid, bring up pressure over medium high heat.
7. When pressure is reached, reduce heat to medium low or low, cook for 25 minutes.
8. Remove pot from heat, allow to depressurize for 15 minutes.
9. If any pressure remains in pot, release pressure & remove lid.
10. Defeat stew, remove bay leaves.
11. Stir in frozen peas and let stew sit for 5 min to bring peas up to temp.
12. Add parsley, salt & pepper to taste.
13. Stir & serve.
Ingredients:
3 # stewing beef. Use chuck or cut up some short ribs. Never use round.
2 onions, chopped medium
2 T tomato paste. (Here's a good use for tomato paste in the squeeze tube.)
3 T olive oil
1 tsp. thyme
1/3 c flour
1 c dry red wine.
2 c beef broth
1 1/2 # red potatoes, in 2 inch pieces
1 # carrots, cut in 1 inch lengths
1/4 c soy sauce
1 anchovy or 1 inch anchovy paste. ( a better idea than opening a can of anchovies and using only one.)
2 bay leaves
1 1/2 c frozen peas
1/4 c fresh minced parsley
Instructions:
1. Dry beef well with paper towels, divide into 2 batches and brown (medium high) each batch in pressure cooker in 1 T oil. Remove beef and put in large bowl.
2. Add 1 T oil to pot, add onions, cook over medium heat until soft, add tomato paste, anchovy and thyme and stir for 30 seconds.
3. Add flour, stir for 1 minute.
4. Add wine, stirring with wooden spoon to scrape up bottom, about 1 minute.
5. Add broth, potatoes, carrots, soy sauce, bay leaves, beef and any juice from the beef.
6. Lock pressure cooker lid, bring up pressure over medium high heat.
7. When pressure is reached, reduce heat to medium low or low, cook for 25 minutes.
8. Remove pot from heat, allow to depressurize for 15 minutes.
9. If any pressure remains in pot, release pressure & remove lid.
10. Defeat stew, remove bay leaves.
11. Stir in frozen peas and let stew sit for 5 min to bring peas up to temp.
12. Add parsley, salt & pepper to taste.
13. Stir & serve.