Skip to main content

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

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Classic Monkey Bread

For a few years I made monkey bread muffins for Christmas morning, and for some reason I got out of that habit. Then we had kids and I thought I'd get back in to it, but I didn't until recently. But I recently made classic loaf Monkey Bread and realized that it's just better than muffins. It's not like a loaf is any less "complicated" to make, or really tastes different, but there is something easier about it. And I haven't had a single loaf bubble over and cause a mess in my oven! I'm so happy to have brought this back in to our lives. Not that it takes long to put together or bake, but this is the perfect lazy weekend (or Christmas morning) breakfast. I have even started the process in advance before, by cutting the biscuits and measuring the sugar and cinnamon in a bag the night before. After all, the biscuit cutting is the most time consuming part. Wake, assemble, and voila! Do you have a big crowd to feed, or kids that devour sweets? Simply

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my! But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?   Check !  Cookies?  Don't mind if I do !  Pumpkin?  Well of course !  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try! One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix