Tia Mowry’s Easy Pressure Cooker Beef Stew | Quick Fix

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be a leaner option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Introduce the recipe as garlic herb beef stew.

Mention using an electric pressure cooker instead of a slow-cooker.

Use beef chuck with good marbling for flavor.

Place beef in a bag and add flour, salt, and pepper to coat.

Seal the bag and create an air pocket for mixing.

Turn on the electric pressure cooker and select the sauté function.

Add olive oil to the pot and wait for it to heat up.

Sear half of the beef in the hot oil until browned, then transfer to a bowl.

Cancel the sauté function after searing the beef.

Select the stew function on the pressure cooker.

Deglaze the pot with red wine, scraping up the browned bits from the bottom.

Add the seared beef back into the pot along with garlic, pearl onions, mushrooms, carrots, and potatoes.

Add soy sauce and beef stock to the pot.

Add oregano, rosemary, and thyme to the mixture.

Seal the lid of the pressure cooker and start the meat stew function.

Release the pressure using a wooden spoon to turn the dial after cooking for 35 minutes.

Make a slurry with corn starch and water to thicken the stew.

Pour the slurry into the stew and stir to combine.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary