Pressure-Cooker Beef Stew
Heat oil in a multicooker using sauté mode. (No sauté mode? See Tip.) Sprinkle beef with salt and pepper; add to the pot, along with tomato paste. Cook, stirring, until the beef is no longer pink, 4 to 5 minutes. Add onion and mushrooms. Cook, stirring, until the mushrooms have lost their liquid, about 7 to 8 minutes more. Add wine and cook until reduced slightly, about 2 minutes. Add 1 cup beef broth, carrots, turnip and thyme to the pot. Turn off the heat. Close and lock the lid. Cook on high pressure for 30 minutes. Release the pressure, remove the lid and return the pot to sauté mode until bubbling.Advertisement
Meanwhile, combine the remaining 1/2 cup beef broth and cornstarch in a small bowl. Remove the thyme from the stew. Add the broth and cornstarch mixture to the pot and cook, stirring, until the stew is thickened, about 1 minute. Serve, garnished with parsley, if desired.
Equipment: Electric pressure cooker (multicooker)
Tip: No sauté mode? In Step 1, heat oil in a large skillet over medium-high heat. Add beef, salt, pepper and tomato paste. Cook, stirring, until beef is no longer pink, about 5 minutes. Add onion and mushrooms. Cook, stirring, until the mushrooms have lost their liquid, about 8 minutes more. Add wine and cook until reduced slightly, about 2 minutes. Transfer ingredients to the pressure cooker. Add 1 cup beef broth, turnip, carrots and thyme to the pressure cooker and proceed with recipe. After you have released the pressure, transfer the stew to a large pot and bring to a simmer. Add the broth and cornstarch mixture and cook, stirring, over medium heat until thickened, about 1 minute.
To make ahead: Refrigerate stew for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.
3 1/2 lean protein, 2 1/2 vegetable, 2 fat