ezRecipe-Zee: Cooking Recipe: How to make 20-Minute Beef Stew

20-Minute Beef Stew

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Date Added:	April 15, 2008
Calories:	186
Serves:	6
Prep. Time:	0:00
Category:	Beef, Main Dish, Soups / Stews, Copy Cat / Restaurant

Ingredients:

3     pounds        boneless stewing beef
1/3   cup           all-purpose flour
                    Salt
                    Freshly-ground black pepper
3     tablespoons   olive oil
1 1/2 cups          red wine
1     large         yellow onion
2                   garlic cloves
2                   carrots
                    cut into 1/2" pieces
2                   celery stalks
1/2   pound         new potatoes
1     tablespoon    tomato paste
1 1/2 cups          beef stock
3                   fresh thyme sprigs

Directions: one line for each direction. When saved the lines will be numbered.

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.
This recipe yields 6 servings.
Comments: Beef chuck is a good choice for stew meat. From the muscular shoulder section, this tough cut becomes tender and succulent when stewed. Here, we speed the process by using a pressure cooker

Notes:
Recipe from the Williams-Sonoma Kitchen

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 186

Calories from Fat 42.7%

Total Fat

Cholesterol

0mg

Sodium

614mg

Carbohydrate

19g

Dietary Fiber

Protein

Points 4

Exchanges: 1 Grain(Starch)

Rating: (1)

Added On: April 15, 2008

* Williams-Sonoma at http://www.williams-sonoma.com