Pressure cookers went out of use decades ago, but for those of us who still own one, it’s time to dust it off. Why waste energy when you can cook meat to fork-tender in minutes? Let’s bring back pressure cooking! I have an old Presto Pressure Cooker, but they sell an extremely similar version, still at a great price.
This classic gluten free beef stew can be turned into your version of the best ever slow cooker dish. If you enjoy a bit of spice, keep the pepper amount as is. If not, reduce it to make it kid-friendly. It's so flavorful!
Ingredients:
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 2 large garlic cloves, minced or grated
- 1-2/3 lbs. beef stew meat, cut into approx. 1 x 1-1/2 pieces
- 3 large carrots, peeled and cut into large cubes*
- 2 bay leaves
- 3 large russet potatoes, peeled and cubed
- 1 2/3 cup gluten-free chicken broth (nightshade-free, if needed)
- 1/8 teaspoon salt, or to taste (I used less, but used 1/2 teaspoon more bouillon paste)
- 1/8 teaspoon pepper, or to taste
- 2 teaspoons brown rice flour, or to taste
- 2 teaspoons water
Instructions:
- Preheat your pressure cooker over medium-high heat, without an insert, if your model has one. Add beef and brown on all sides. If the juices drain from the meat and saturate the pot, allow it to evaporate.
- Add onion and saute until tender, about 5 minutes.
- Add garlic, carrots, and broth. Cover, top with rocker, and cook over medium-high heat until you hear hissing coming from the piece that pops up. Lower heat and simmer for 25 minutes or according to the manufacturer's instructions of your pressure cooker. (Cooking time varies depending upon the size of the chunks of beef.)
- Bring potatoes to a boil in a saucepan full of water. Lower heat and simmer 10 minutes or until tender. Drain once cooked and set aside.
- Cool down the pressure cooker according to the manufacturer's instructions. I run mine under cold running water for a few seconds until the metal piece drops back down.
- Remove bay leaf, if desired, or leave it in for aesthetics, and allow each person to set it aside in their bowl.
- Return to high heat, add brown rice flour mixed with water to make a slurry. Add it to the pot and stir until thick. Serve warm. Store leftovers covered and refrigerate for up to three days.
Tips
*If you cut the carrots too small, they will break up into the gravy and not really show up, as I did. However, they help naturally thicken the gravy along with the onion.
If you do not like using aluminum cookware, they sell more expensive brands that are not ade of aluminum.