There is a unique ingredient here not commonly found in stews. You won’t recognize the taste, but it will give the stew a rich flavor. A cheaper, but flavorful cut of beef is used because the pressure cooking will tenderize this delicious meat.
- 2 tablespoons olive oil
- 2 inch cubes of 1 ½ pound chuck roast
- 2 onions, chopped
- 2 cloves garlic, chopped
- 2 medium carrots, cubed
- 1 tablespoon parsley
- 1 bay leaf
- ½ cup white wine
- ½ cup beef stock
- 2 teaspoons grated unsweetened chocolate
- 6 small whole potatoes or larger potatoes that are quartered
Heat oil in the Cooker and add meat and brown on all sides. Meat may be needed to be added in stages as you don’t want to over crowd the meat. Just steam it. You want a nice sear on the meat. Meat is best if it is first dredged in flour before adding to the pan.
Next, stir in onions and garlic and sauté until onions are soft. Then add the carrots, parsley, bay leaf, wine, stock, chocolate (that’s right—the special ingredient!), and potatoes. Season to taste with salt, pepper, and celery seed. Seal the lid and cook on high pressure for 20 minutes or low pressure for 40 minutes. After pressure is released remove the bay leaf and serve along with your favorite bread.
Here is a wonderful pressure cooker to make this beef stew in. Buy one for yourself and and as a gift.
For This Stew Recipe We Recommend