Whether you have an Instant™ pot, a traditional pressure cooker, or none, we have instructions to make this Beef Stew with Red Wine recipe, my favorite soup to serve these cool days.
Why we ❤️ it
Tis' the season for soups! Let's start it with this Pressure Cooker Beef Stew with Red Wine.
I am cooking up a storm! And this beef stew made in the pressure cooker (or Instant Pot) is all that is good and rightful with winter, and it doesn't take hours to cook.
Cooking with Pressure
Pressure cookers are very popular with Dominicans, who still like to boil their beans from scratch. No canned beans for us!
This cooking method allows us to save on cooking gas when boiling our beans, and on the grocery bill by buying inexpensive cuts of meats and turning them into delectable stews with meat that melts in your mouth.
Conventional pressure cookers
Pressure cookers used to have a reputation for being dangerous, and some people to this day refuse to use them. The problem of exploding cookers was largely solved by adding a second security valve that releases steam if the main valve gets clogged (which may happen with starchy foods, and beans).
The advantage of the non-electric cookers is that they are inexpensive, harder to damage, and will work on whatever stovetop you have (except if you have an induction stovetop).
It's important to familiarize yourself with the owner's manual and keep the valves clean, and the cooker in good condition.
Electric pressure cooker
I, too, eventually succumbed to the siren song of the modern pressure cooker and got myself an electric, programmable one. The main reason being that I now have an induction cooktop on which my mom's old one does not work, so the Instant™ Pot gives me the choice to use it as a pressure cooker, or a slow cooker.
I can say that, while I enjoy using it very much, it's not much better than my old one, as I don't need the programming functions on it. If you work outside of your home, I can see how that's a great feature to have.
I have added instructions to make this soup in one of those.
About this recipe
At home, when I am short on time, I just throw a bunch of vegetables, spices, herbs (and sometimes meat) in the pressure cooker, and a few minutes later a soup magically appears.
Try this thick, meaty, bold, pressure cooker stew. And if you don't have a pressure cooker, make it in a regular pot, it is equally good if you can wait. It's also a very flexible dish, and you can add or take out ingredients that you may not have at hand.
Recipe
Pressure Cooker Beef Stew with Red Wine Recipe
Ingredients
- 3 pound beef chuck, [1.5 kg] (or blade, or flank)
- 1 tablespoons onion powder
- 2 teaspoons salt, (or more, to taste), divided
- 1 teaspoon pepper (freshly-cracked, or ground), (or more, to taste), divided
- 3 cups red wine
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 3 sprigs of rosemary
- 5 sprigs of thyme
- 3 tablespoons paprika
- 2 pound waxy potatoes, [1.25 kg], peeled and cubed
- 2 pound carrot, [1.25 kg], peeled and sliced
- 3 large red onion, quartered
- 1½ cups peas, blanched (I used frozen peas)
Instructions
- Seasoning meat: Cut beef into small pieces. Season with onion powder, 1 teaspoon of salt, and half a teaspoon of pepper. Add the wine and let it rest for an hour.Remove the meat from the marinade, reserve marinade.
Traditional pressure cooker
- Sauteing: Heat oil over medium heat in the pressure cooker. Add the seasoned meat (careful with splatters). Simmer until all the liquid has evaporated. Brown the meat stirring to cook evenly. Sift the flour into the pot, stirring constantly to prevent clumps from forming, stir to mix well.
- Cooking: Add the marinade, 6 cups of water, rosemary, thyme, and paprika. Cover, place the pressure valve, and simmer over medium heat for 20 minutes, counting from the time the valve starts to whistle.
- Simmering: Remove the cooker from the heat and cool under running water for 1 minute. Stop the water and carefully remove the valve to break the vacuum. Remove the lid.Add 2 cups of water. Add potatoes, carrots, onions, cover, and place the valve. Cook over medium heat for 10 minutes counting from the time the valve starts whistling.
- Seasoning: Remove the cooker from the heat and cool under running water for 1 minute. Stop the water and carefully remove the valve to break the vacuum. Remove the lid.Add the peas and cook uncovered over medium heat until the peas are heated through (about 5 minutes). Season with salt and pepper to taste.
Instant™ pot
- Sauteing: Select the Saute setting on the keypad. Heat oil (about 2 minutes). Add the seasoned meat (careful with splatters). Simmer until all the liquid has evaporated. Brown the meat stirring to cook evenly. Sift the flour into the pot, stirring constantly to prevent clumps from forming, stir to mix well. Press Cancel on the keypad.
- Cooking: Add the marinade, 6 cups of water, rosemary, thyme, and paprika. Close the lid to the locked position and position the pressure valve. Select Pressure cook on High on the keypad. Set timer to 15 minutes. When done, press Cancel and use the quick release to release the pressure.
- Simmering: Remove the lid. Add 2 cups of water. Add potatoes, carrots, and onions. Cover, and place the valve. Select Pressure cook on High on the keypad. Set timer to 10 minutes. When done, press Cancel and use the quick release to release the pressure.
- Seasoning: Remove the lid. Add the peas, Select the Saute setting on the keypad and cook uncovered until the peas are heated through (3-5 minutes). Season with salt and pepper to taste. Press Cancel to serve immediately, or cover and select Keep warm to serve later.
Regular pot
- Sauteing: Heat oil over medium heat. Add the seasoned meat (careful with splatters). Simmer until all the liquid has evaporated. Brown the meat stirring to cook evenly. Sift the flour into the pot, stirring constantly to prevent clumps from forming, stir to mix well.
- Cooking: Add the marinade, 6 cups of water, rosemary, thyme, and paprika. Cover and simmer over medium-low heat for 40 minutes. Stir often and add water as it becomes necessary to maintain the same level.
- Simmering: Add potatoes, carrots, onions. Cook covered over medium-low heat for 20 minutes. Stir often and add water as it becomes necessary to maintain the same level.
- Seasoning: Add the peas and cook uncovered until the peas are heated through (about 5 minutes). Season with salt and pepper to taste.
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
