Beef Stew by Pressure Cook Recipes

chuck steak, garlic, white mushrooms, onion, celery, carrots, yukon gold potatoes, peas, sherry wine, bay leaf, dried thyme, flour, kosher salt and black pepper, chicken stock, worcestershire sauce, soy sauce, fish sauce, tomato paste

Total Time: 2 hours

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– 2 pounds (1001 g) USDA Choice Grade Chuck Steak (Canada AAA Grade Blade Steak) (1.5 inch in thickness)
– 3 cloves (15 g) garlic (crushed andminced)
– 12 (150 g) white mushrooms (thinly sliced)
– 2 (214 g) small onions (thinly sliced)
– 2 (150 g) celery stalks (cut in 1 1/2 inch (4 cm) chunks)
– 2 (200 g) medium carrots (cut in 1 1/2 inch (4 cm) chunks)
– 3 – 4 (365 g) small Yukon gold potatoes (quartered)
– 1/2 cup (65 g) frozen peas
– 1/4 cup (63 ml) sherry wine
– 2 bay leaves
– 1/4 teaspoon (0.35 g) dried thyme
– 1 tablespoon (8 g) flour
– Kosher salt and black pepper to taste
– 1 1/2 cup (375 ml) unsalted chicken stock
– 1 tablespoon (15 ml) Worcestershire sauce
– 1 tablespoon (15 ml) regular soy sauce
– 1 tablespoon (15 ml) fish sauce (can substitute with regular soy sauce)
– 3 tablespoons (50 ml) tomato paste

Total Time: 2 hours

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