Recipe of Award-winning Restaurant-style Beef Stew in a Pressure Cooker
Hey everyone, it is Louise, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Easiest Way to Make Super Quick Homemade Restaurant-style Beef Stew in a Pressure Cooker. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Restaurant-style Beef Stew in a Pressure Cooker, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Restaurant-style Beef Stew in a Pressure Cooker delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Restaurant-style Beef Stew in a Pressure Cooker is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can cook Restaurant-style Beef Stew in a Pressure Cooker using 10 ingredients and 6 steps. Here is how you cook it.
I wanted to recreate a beef stew simmered in red wine of an old restaurant at home…
My co-worker gave me a tip to add caramel into the stew.
-If you want the potatoes to hold their shapes, don't add in Step 2. Add after the stew has cooled, bring back up to pressure and cook for 2 minutes. Then let it cool naturally.
-Stop heating the caramel when it's still smooth in Step 3, then add the demi-glace sauce. If you continue heating the caramel further, it will burn and become sticky. For 3~4 servings. Recipe by Hiyokosan
Ingredients and spices that need to be Prepare to make Restaurant-style Beef Stew in a Pressure Cooker:
- 500 grams Beef (for stew)
- 5 small Potatoes
- 1 Carrot
- 2 Onions
- 300 ml Red wine
- 1 can Demi-glace sauce
- 50 grams Granulated sugar
- 2 tbsp Vinegar
- 12 Broccoli florets
- 1 Béchamel sauce or double cream
Steps to make Restaurant-style Beef Stew in a Pressure Cooker
- Season the beef with salt and pepper. Cook in a frying pan until brown and transfer to a pressure cooker with its juice. (Don't wash the frying pan.)
- Cut the carrot and potatoes into rolling cuts and onions into wedges. Add to the pressure cooker.
- Put the granulated sugar into the frying pan at Step 1 and make the caramel (don't burn it and try to keep it smooth).
- Add the demi-glace sauce, red wine and vinegar to the frying pan (Step 3) and bring to a boil. Transfer to the pressure cooker.
- Turn the heat on to high. When it's reached pressure, turn the heat down to low and cook for 15 minutes. Turn the heat off and let it cool naturally until the gauge drops.
- Transfer to a serving dish, serve with broccoli florets boiled in a separate pan. Drizzle béchamel sauce or double cream over it and it's done.
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