More veggies, and a bump of red wine
INGREDIENTS
· 1/2 packet Hearty Beef Stew Seasoning**
· 675g (1 ½ lbs.) cubed stewing beef
· 900g (2 lbs.) carrots, peeled and cut into 1-inch pieces
· 500g (1 lb.) rutabaga, cubed
· 250g (1 cup) frozen peas
· 675g (1 ½ lbs.) Russet potatoes, peeled and cubed*
· 3 tbsp. tomato paste
· 4 cups water (slow cooker) OR 1 ½ cups water (programmable pressure cooker)
· 1 tbsp oil
PROGRAMMABLE PRESSURE COOKER
Program to SAUTÉ. Heat oil; add beef in batches and cook until browned on all sides. Remove to plate as each batch is browned.
Add tomato paste, and seasoning. Saute til tomato paste is “browned.
This is where I bump it up a notch by adding a healthy splash of dry red wine and saute til the alcohol is cooked off.
Return browned stew beef to pot.
Add water. Note different amount for programmable pressure cooker.
Fold in carrots, rutabaga and potatoes*.
Secure lid. Place steam release valve in SEALING position. Program to HIGH pressure, and set the time to 35 min. This will take some time to get up to temperature before the timer starts to count down.
When cook time has finished, let the pressure release naturally for 15 min.
Using a long-handled spoon, push the steam release handle to VENTING position. Release pressure completely before opening lid.
Before serving, add frozen peas. The heat from the stew will cook them sufficiently.
SLOW COOKER
In a SAUTÉ pan heat oil over medium-high heat. Add beef; cook until browned on all sides, in batches if necessary, and remove to plate when browned.
Add tomato paste and seasoning to SAUTÉ pan, and “brown” the tomato paste.
This is where I bump it up a notch by adding a healthy splash of dry red wine and saute til the alcohol is cooked off.
Return the browned stew meat to the pan and transfer to slow cooker vessel.
Stir in water and then fold in rutabaga, carrots and potatoes*. Note different amount for programmable pressure cooker.
Cover and cook 8 hours on low, 6 hours on medium.
Before serving, add frozen peas. The heat from the stew will cook them sufficiently.
*Russet potatoes add starch to the stew to help thicken the broth.
**Note: If you're not a fan of potent black pepper, like us, use only 1/2 the packet with each batch of stew. It goes a long way! Source recipe: My variation of an Epicure Selections recipe. Source image: Adobe Stock
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