Beef stew

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4
1/4 cup oil

2 libras stew beef, cut into 1-inch pieces

6 garlic cloves, minced

4 cups beef stock or beef broth

1 cup hearty red wine3 tbsp tomato paste

1 1/2 Worcestershire sauce

4 bay leaves

5 sprigs thyme

1 tablespoon oil for frying the vegetables

3 libras russet potatoes, peeled, cut into 1/2-inch pieces

1 large onion, chopped

2 cups 1/2 pieces peeled carrots

1 cup 1 inch celery

2 tomatoes - quartered

salt and pepper

2 tablespoons chopped fresh parsley

1/4 stick butter

1/4 cup all-purpose flour


  • Heat oil in pressure cooker over medium-high heat. Season beef with salt and pepper and add to the pot. Saute until golden brown on all sides, then add garlic.
  • Pour the red wine in and bring to a boil, scraping up the browned bits with a wooden spatula.
  • Add tomato paste, thyme, Worcestershire and bay leaves. Stir to combine, cook, add beef stock , bring mixture to boil.
  • Put the lid of pressure cooker on and pressurized for 15 minutes - time when the pressure is build up - that is alot of hissing sound.
  • While the meat and stock is cooking, heat oil in another large pot over medium heat. Add potatoes, onion, tomatoes, celery and carrots, Saute vegetables until golden. Set aside.
  • Remove the lid of pressure cooker only when pressure is released. Add vegetables to beef stew.
  • Simmer uncovered until vegetables and beef are very tender, Discard bay leaves. Tilt pan and spoon off some fat.
  • Melt butter over medium heat and shisk in the flour to cook, stirring for 2 - 3 minutes.
  • Gradually ladle in about 2 cups of the hot stew cooking liquid and bring to a boil. shisking until thickened and smooth.
  • Stir the thickened liquid back into the stew, Continue to simmer to marry the flavors. Adjust taste with salt and pepper.
  • Transfer to serving bowl, sprinkle with parsley.


Beef Stew, photo 1
Beef Stew, photo 2
Beef Stew, photo 3


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