COOKING UNDER PRESSURE: COMFORTING BEEF TATER STEW

Cooking Under Pressure: Comforting Beef Tater Stew image

This is a great comforting stew that is perfect for those cold/gloomy Autumn and Winter days. It has simple ingredients and can be on the table in about an hour. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Beef

Time 1h

Number Of Ingredients 21

Ingredients

PLAN/PURCHASE
1 Tbsp grapeseed oil, or other non-flavored variety
1 Tbsp sweet butter, unsalted
2 lb beef roast, diced into 1-inch cubes
1 medium yellow onion, sliced into half rounds
3 Tbsp tomato paste
3 c beef stock, not broth
14 oz diced tomatoes, 1 can, with liquid
2 Tbsp dried parsley flakes
1 tsp celery salt
1 1/2 lb potatoes, washed & quartered
salt, kosher variety, to taste
white pepper, freshly ground, to taste
THE SLURRY
3 Tbsp flour, all-purpose variety
3 Tbsp filtered water
OPTIONAL ITEMS
nice crusty bread
sour cream
some nice tall cold ones
family and great conversations

Steps:

1. PREP/PREPARE
2. You will need a pressure cooker/instant pot, to make this recipe.
3. I like to use diced, not crushed tomatoes for this recipe. I find that crushed just melt into the sauce during cooking process; while diced hold up better.
4. The Roast Since we are using a pressure cooker, most cuts of beef should work well. In this recipe I choose a chuck roast, but next time I am going to use a bottom round. The Potatoes I find that red and golden varieties work well in pressure cooking, but if all you have is russets... chuck 'em in. Peeling is always optional.
5. If you are using an instant pot, you can brown the beef, and cook the onions, using the sauté setting, and make this a one-pot meal I prefer to do those steps in a separate pan/pot, but that is just me.
6. Gather your ingredients (mise en place).
7. Dice the beef, then sprinkle with a bit of salt and pepper.
8. Add the oil and butter to a skillet, or heavy-bottom pot, over medium-to-medium-high heat.
9. When the butter melts, swirl the pan to mix it with the oil, and begin adding the beef in small batches to brown, about 5 minutes per batch.
10. If the pan begins to go dry, add a bit more oil, as needed.
11. Transfer the beef to the bowl of your pressure cooker/instant pot.
12. Reduce the heat to medium and add the sliced onions (plus a bit more oil, if needed).
13. Cook until softened, 3 - 4 minutes.
14. Add the tomato paste and mix into the onions.
15. Add about 1/4 cup of the beef stock to the pan and deglaze by scraping about with a wooden spoon. Then, pour it into the pressure cooker.
16. Add the remaining beef stock, diced tomatoes, parsley, and celery salt to the pressure-cooker bowl.
17. Give the mixture a stir, lock down the lid, set the cooker to high, and cook for 12 minutes.
18. After the 12 minutes, let the cooker sit for about 10 minutes, and then release any remaining pressure.
19. Add the quartered potatoes, lock the lid down, set the cooker to high, and cook for 5 minutes.
20. After the 5 minutes, let the cooker sit for about 5 minutes, and the release the remaining pressure.
21. Check to see if the beef is tender, and the potatoes cooked through, and do a final tasting for proper seasoning
22. PLATE/PRESENT
23. Serve in bowls with some crusty bread and good conversations. Enjoy.
24. Keep the faith, and keep cooking.