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Beef Stew

I've never had much luck with stews and roasts - for some reason they just never have much flavor... that is until I discovered Williams Sonoma recipes online. The last time I made a pot roast it was from W-S and now this stew is also adapted from a W-S recipe... This stew was out of this world amazing and it was just what I was looking for. Full of flavor but still simple and comforting. DEFINITELY a winner!

Williams Sonoma 20-Minute Beef Stew


Ingredients:
3 lb. boneless stewing beef, cut into 1-inch cubes
1⁄3 cup all-purpose flour
Salt and freshly ground pepper, to taste
3 Tbs. olive oil
1 1⁄2 cups red wine
1 large yellow onion, finely chopped
2 garlic cloves, crushed
2 carrots, peeled and cut into 1⁄2-inch pieces
2 celery stalks, cut into 1⁄2-inch pieces
1⁄2 lb. new potatoes, cut into 1⁄2-inch pieces
1 Tbs. tomato paste
1 1⁄2 cups beef stock
3 fresh thyme sprigs
Directions:
-In a large bowl, toss the beef with the flour, salt and pepper to coat evenly.
-Set an electric pressure cooker to "brown" according to the manufacturer's instructions and warm the olive oil.
-Add half the beef and brown on all sides, 3 to 4 minutes.
-Transfer to a bowl.
-Repeat with the remaining beef and transfer to the bowl.
-Add the wine to the pressure cooker and bring to a simmer, stirring to scrape up the browned bits.
-Add the beef, onion, garlic, carrots, celery, potatoes, tomato paste, stock and thyme and stir to combine.
-Cover and cook on "high" for 20 minutes according to the manufacturer's instructions.
-Release the pressure according to the manufacturer's instructions. If the liquid is too thin, transfer the beef and vegetables to a serving bowl, set the pressure cooker to "brown" and cook until the liquid is reduced to the desired consistency.
-Pour the liquid over the beef and vegetables and serve immediately.
Serves 6.
Williams-Sonoma Kitchen.


MY ADAPTATIONS: I don't have a pressure cooker so I browned the beef in a deep skillet and then combined all ingredients in a stock pot to bring to a slow simmer for about an hour and 15 minutes.

Comments

  1. Yeah - pressure cookers kinda freak me out too and I'd probably make this the same way you did!

    ReplyDelete

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