Monday, November 8, 2010
My Mama's Pressure Cooked Beef Stew
One of my favorite dinners was Mama's Stew. We were not a wealthy family but we didn't know that..growing up I don't remember ever going "out for dinner". Dinner was always at home. We all sat around the chrome kitchen table with Mom & Dad. ( Holidays were different, that was Family Relative times and we had many dinners with them. ) that's Another story.....
With 3 sisters, we had our share of hand me downs when it came to our clothes. Being the oldest of course I felt lucky to be first in line..and that also went for coming to the dinner table. My mama made the best soups. ie: Potato, Split Pea and Beef Stew. I was always a bit timid about cooking with my pressure cooker, ( mama warned us many times about staying away from the stove when she was cooking.) I quickly learned how to manage the cooker when I had my own family to cook for.. I always thought it might blow up but I never had that happen. Just remember to follow your manufactures instructions when releasing the lid and follow the cooking time. My cooker is really easy to use. It's a"Kitchen Pro"and I have had it for years. So here today, is a cold Pre-snow day and beef stew sure sounded good. ( I hope there are left overs)
Here is her recipe:
My Mama’s Pressure Cooker Beef Stew
1 tablespoon vegetable oil
1 small onion, diced
2 T minced garlic
2 pounds cubed beef stew meat
5 carrots, peeled and diced
5 medium potatoes, peeled and cubed
4 ribs of cubed celery
2 cups vegetable stock or water
Salt & pepper to taste
Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion, garlic and beef, and cook until browned on the outside.
Stir in the stock or water, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
Meanwhile, place the potatoes carrots, celery in a saucepan with enough water to cover. Season to taste. Bring to a slow boil, and cook until tender, about 10 minutes. This whole process should take about the same amount of time as the rest of the stew.
When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
Remove the lid, and place the pot over medium heat. Add the potatoes, carrots, celery to the stew meat, cook until vegetables are tender. Stir the cornstarch into a small amount of cold water to make a thickened gravy. Stir this into the stew, and cook for a few minute. Serve hot with biscuits or dumplings. Yummmy!