Sunday Beef Stew with Sweet Potatoes and Rutabaga
6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 ½ c
beef broth
1 ½ tbsp
all-purpose flour
2 tsp
stemmed fresh thyme leaves
2 tsp
sweet paprika
¼ tsp
red pepper flakes
8 oz
slab bacon, diced
3 lb
boneless beef chuck, cut into 2-inch pieces
1 lg
yellow onion, chopped
2 md
Roma tomatoes, chopped
2 tsp
minced garlic
1 md
rutabaga, peeled and cut into 1 1/2-inch pieces
1 lg
sweet potato, peeled and cut into 1 1/2-inch pieces
The Great Big Pressure Cookbook includes over 500 recipes for the iconic American countertop appliance by Bruce Weinstein and Mark Scarbrough.
A hearty bowl of stew is one of the best things to make in your pressure cooker. It’ll unlock flavor and give you tender, never chewy, beef.
Directions
- Using 1 1/2 cups broth for a stovetop pressure cooker or 1 1/4 cups broth for an electric pressure cooker, whisk the broth, flour, thyme, paprika, and red pepper flakes in a small bowl until the flour dissolves. Set aside.
- Fry the bacon crisp, stirring often, in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Use a slotted spoon to transfer the bacon bits to a large bowl.
- Add the beef; brown on all sides, turning occasionally with kitchen tongs, about 8 minutes. Transfer the browned beef to the bowl with the bacon.
- Add the onion; cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and garlic; stir over the heat for 1 minute. Pour the broth mixture into the cooker; bring to a boil, scraping up any browned bits with a wooden spoon.
- Return the beef and bacon to the pot, along with any juices in their bowl. Add the rutabaga and sweet potato; stir well.
- Lock the lid on the pot.
- Reduce the pressure. STOVETOP: Set the pot off the heat and allow its pressure to return to normal naturally, about 20 minutes. OR ELECTRIC: Turn off the machine or unplug it so it doesn’t jump to its keep-warm setting. Let its pressure fall back to normal naturally, 20 to 25 minutes If the pressure has not returned to normal within 25 minutes, use the quick-release method to draw off the excess pressure.
- Unlock and open the lid. Skim the stew for excess fat before serving in bowls, chunks of meat and lots of vegetables surrounded by the sauce.
Reprinted from The Great Big Pressure Cooker Book. Copyright © 2015 by Mark Scarbrough and Bruce Weinstein. Photographs copyright © 2015 by Tina Rupp. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
