This stew is the perfect comfort food.  Tender,  pull-apart beef simmered in a rich and wholesome tomato and wine sauce.

There are so many recipes for beef stew, beef casserole,  beef bourguignon, and beef ragu.  They are either simmered for hours over a casserole, in the oven, or a slow cooker.    This recipe negates any lengthy process.  Frankly speaking, this somewhat simple method yields a moreish, comforting dish leaving you to wonder why should you make it any other way.  The secret, of course, is in the cooking process. 

 

Why use a pressure cooker

The high pressure helps force liquid and moisture into the food quickly, which helps it cook faster and also helps certain foods, like tough meat, get tender very quickly.  Food cooked in a pressure cooker retains most of its nutrients, as the minerals and vitamins do not evaporate and are not immersed in boiling the liquid for a long time. Meals prepared in a pressure cooker are ready faster and use less liquid.  Other advantages are you save on energy and in today’s world of wasteful consumption it is a great plus.  As well, I find using a pressure cooker in summer poses another unexpected advantage.  Your kitchen does not heat-up, it stays cool as the steam and heat is all confined inside the appliance.

Always follow the operating instructions of your pressure cooker.  Ensure you understand how to release the pressure from inside before opening the lid. 

What cuts of beef should I use for pressure cooker beef stew & cooking time

I’ll use beef, brisket, chuck steak, rump, shank, or round steak.  The size of the meat dictates how quickly the meat will tenderize and cook.  If you are not sure, turn off the pressure cooker and gently lift and move from side to side to feel how much liquid is inside and if there is movement.  This way, you can guess if your sauce needs water.

I feel it is important to state the obvious. Meat can overcook very quickly in a pressure cooker.  It is best to check if your not sure whether there is enough liquid in your pressure cooker, or if your meat is nearing the point where it is pull-apart.  Turn the pressure cooker off, release the pressure before opening the lid.   Physically check with a fork to see if the meat is as you would like. If it isn’t, resume the cooking process.

If your sauce is too thin but your meat is cooked, boil over medium heat until you have that deliciously rich and glossy gravy.

You don’t need to go expensive when it comes to wine.  If you have a Pinot Noir, Merlo, or Chianti they are ideal.

20-minute tender beef and red wine casserole

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

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Ingredients

• 2 tablespoons extra virgin olive oil
• 1 kilo stewing beef, fat trimmed, cubed or in pieces
• 1 onion diced
• 6 cloves garlic diced
• pinch salt, pepper
• 1 cinnamon stick
• 3 cups dry red wine
• 1 tablespoon tomato paste
• 250ml tomato passata
• 2 teaspoons fresh thyme
• 4 tablespoons chopped parsley
• 1 cup stock
• 1 carrot chopped finely

Instructions

1. Heat oil in a large deep saucepan or the pressure cooker itself.
2. Pat dry beef in paper towel, and sear in batches in hot oil. Seal each side of beef. Ensure each side is sealed before turning over. By doing so, all the moisture stays inside your cut of meat. Remove the beef and set aside.
3. Saute the carrots, diced onion until softened. Add the garlic and cook for half a minute. Return the beef back into the saucepan.
4. Season.
5. Add the wine and allow the alcohol to evaporate. Add the tomato paste and stir into the dish for 20 seconds. Add the tomato passata. Allow to cook for 5 minutes.
6. Add the stock, cinnamon stick and herbs.
7. Add 2 cups of boiling water. It should cover the meat completely.
8. Allow to boil for 5 more minutes then seal with the pressure cooker lid. Turn the valve so that the steam does not escape. Use the instructions of your pressure cooker.
9. Cook for 20 minutes, and check as per notes below.
10. Release pressure, and allow to rest for a few minutes.
11. Garnish with more herbs. Remove cinnamon stick.

Notes

Cinnamon sticks enrich the depth of flavour. This is an important ingredient to the stew. I don't recommend omiting.

Cooking Time

The size of the meat dictates how quickly the meat will tenderize and cook.  If you are not sure, turn off the pressure cooker and gently lift and move from side to side to feel how much liquid is inside and if there is movement.  This way, you can guess if your sauce needs water.

I feel it is important to state the obvious. Meat can overcook very quickly in a pressure cooker.  Its best to check if your not sure whether there is enough liquid in your pressure cooker, or if your meat is nearing the point where it is pull-apart.  Turn the pressure cooker off, release the pressure before opening lid.   Physically check with a fork to see if the meat is as you would like. If it isn't, resume the cooking process.

If your sauce is too thin but your meat is cooked, boil over medium heat until you have that deliciously rich and glossy gravy. Add a nob of butter for extra glossiness.