Pressure Cooker Beef Stew Recipe

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Ingredients:

Serving

2 1/4 lbs chuck roast, cut into large cubes
2 small red potatoes, cut into large cubes (about 3-inch long each)
2 medium carrots , cut into chunky disks
2 stalks celery, cut into chunks
1/4 tsp salt
1/4 tsp pepper
2 tbsp all-purpose flour
1 tsp garlic, minced
1/4 cup red wine
1 -1 1/4 cup beef stock
1 tbsp balsamic vinegar
4 tbsp olive oil
1/2 sweet onion, cubed
2 bay leaves
3/4 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp dried oregano
1/4 tsp dried thyme

Directions:

Have on hand the following accessories: 1 large platter, 2 dinner plates, 1 cereal bowl, 1 piece paper toweling.
The list of 8 spices at the end of the recipe make up the Emeril's Essence. These should be mixed together thoroughly before being added to the flour. For a larger portion of Essence that can be stored, multiply all amounts by 4 and just add 1 tablespoon of Essence to the flour.
Chop up carrots, celery and onion. Set aside. (This can be done the night before and all vegetables placed together in a baggie in the refrigerator.).
In cereal bowl, combine flour and Emeril's Essence. (Emeril's Essence can be made up anytime in advance and stored.).
Cube meat into approximately 1 1/2 chunks on large platter, trimming away excess fat as necessary. (Do not cube in advance or meat will be too bloody and not dry enough.).
Dredge each piece of meat thoroughly in flour mixture and return to platter.
Place pressure cooker on cooktop and apply medium heat. Add 2 tablespoons olive oil.
When olive oil is hot, add approximately 1/2 of the meat cubes in order to saute. (Don't crowd meat. It will take 2-2 1/2 batches to cook meat.) Cook meat until well browned on outside, but still pink on inside-about 3-4 minutes per batch.
When first batch of meat is cooked, transfer to dinner plate, wipe edges of pressure cooker with paper towel, add some more olive oil and place second batch of meat in pressure cooker to saute. Repeat procedure until all meat cubes are browned.
Reduce heat under pressure cooker to medium-low. Add balsamic vinegar and 1/4 cup stock. Deglaze pan.
Add carrots, celery, onion and garlic to pressure cooker. Add salt and pepper. Mix well and cook over medium-low heat for 3 minutes.
Remove all but 1/2 cup vegetables from pressure cooker and set aside on second dinner plate. Wipe down edges of pressure cooker.
Add to pressure cooker: reserved meat, bay leaves, red wine, and remaining beef stock. Mix well.
Place lid on pressure cooker. Heat on high until pressure cooker is up to full pressure. Reduce heat to simmer and cook at high pressure for 20 minutes.
While meat is cooking, take a red potato, slice in half the long way, then slice each half the long way one more time. Make three cross-cuts on each potato submarine and keep pieces together in submarine shape on cutting board. Repeat process for second potato. (This method prevents the potato flesh from turning brown while you're waiting to add the potatoes to the stew.).
When meat has been cooked 20 minutes, remove pressure cooker from cooktop and release pressure using the cold water method. Open lid and add remaining vegetables which have been set aside. Also add potato chunks. Mix well.
Replace lid on pressure cooker. Place pressure cooker on cooktop over high heat. Bring pressure up to high, reduce heat to simmer, and cook on high pressure for 10 minutes. At the end of 10 minutes, release pressure using the cold water method again.
Remove lid from pressure cooker and enjoy stew.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	633.38 Kcal (2652 kJ)
Calories from fat	406.38 Kcal
		% Daily Value*
Total Fat	45.15g	69%
Cholesterol	122.47mg	41%
Sodium	541.9mg	23%
Potassium	1050.15mg	22%
Total Carbs	20.26g	7%
Sugars	4.54g	18%
Dietary Fiber	3.07g	12%
Protein	32.36g	65%
Vitamin C	9.9mg	17%
Vitamin A	0.2mg	7%
Iron	4.4mg	24%
Calcium	55.5mg	6%

Amount Per 100 g
Calories	165.72 Kcal (694 kJ)
Calories from fat	106.32 Kcal
		% Daily Value*
Total Fat	11.81g	69%
Cholesterol	32.04mg	41%
Sodium	141.78mg	23%
Potassium	274.76mg	22%
Total Carbs	5.3g	7%
Sugars	1.19g	18%
Dietary Fiber	0.8g	12%
Protein	8.47g	65%
Vitamin C	2.6mg	17%
Vitamin A	0.1mg	7%
Iron	1.1mg	24%
Calcium	14.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

15.8

Points
17

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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