Minute Beef Stew
November 19, 2008 by Cyndi Lavin
Filed under Recipes
Guest author: Lori
Website: My Wooden Spoon
Just because I have time to cook all day, doesn’t mean I want to. Or maybe we need a meal ASAP before we head out the door. This has got to be one of the coolest pans ever! Meet the Fissler Blue Point Pressure Pan Set. You can grill, sear, saute, steam and pressure cook in this one pan. Whew, that’s a mouthful! It’s no lightweight either! Very heavy pan obviously built to last. Fissler is some high quality, German Cookware that is making it’s way to the good ol’ USA with a punch!This time around, I decided to use the pressure cooker feature. I read in the manual that when you are releasing steam, it’s not hot. It was right! I was leery but I stuck my hand in front of the steam (but please don’t do this at home people) and it’s wasn’t hot at all. Now that’s a SAFE pressure cooker for sure!
This is a 4.2 quart size skillet and I must say, my Beef Stew recipe was enough to feed 8 so I had no problems fitting it all into this pan whatsoever. For those of you who don’t know this; pressure cookers not only cook faster, they keep your food’s flavors, minerals, and vitamins where they belong,…in the food! And with the basket for the steamer, you can also cook healthy. So cool!
Okay, to the recipe!
INGREDIENTS:
- 1.5lbs stew meat
- carrots
- potatoes
- Tomato Sauce
DIRECTIONS:
Since my stew meat was thawed and in small pieces right out of the package, I threw all ingredients in together. Yep, ALL of them. If you have round steak that you are cutting up or even using a little frozen, I recommend you cook the meat, carrots and sauce together first for about 20 minutes and then throw in the potatoes for the final cooking minutes.
I cooked mine for 30 minutes! No shorter, no longer. The thing about beef stew, is that it creates it’s own flavors and by using the pressure cooker, even more natural flavor was there.
That’s got to be the easiest meal ever! The pressure cooker worked like a charm and the release valve worked perfectly and cleaning up was easy as pie. I couldn’t ask for an easier recipe with a better pan!
Although I don’t often cook beef, I did a beef dish as an outake from my pressure cooking DVD. It seems to me that 30 minutes would be an awfully long time to cook this dish under pressure, especially the for the carrots. They usually only take a few minutes under pressure, as do cut up potatoes. But I believe you if you say that it was good. The pressure cooker is amazing. I am just trying out my Fissler and you can read my first blog post about it at http://www.pressurecooking.blogspot.com.
I don’t tend to like my carrots too mushy either Jill, but Lori’s picture of the stew looks mighty good! I’m willing to try it her way
I agree regarding the photo. Too bad we can’t taste it.
Let me know what you think, as I have not given carrots a 30 minute cook. Might fire up my Fissler and give it a whirl today.