Name: BEEF STEW
Prep time: 45 min
Ingredients: 2 Tbs olive oil; 1/2 lb cubed beef; 1/3 onion, peeled & chopped; 1 large clove garlic, minced; 2 Tbs red wine; 1 Tbs red wine vinegar*; 1/4 cup beef broth; 1 tsp tomato paste; 1/4 tsp dried rosemary; 1/4 tsp dried oregano; 2 whole black peppercorns; 1 bay leaf; 1/2 tsp ground cumin; 1/8 tsp ground cinnamon; 1 pinch ground cloves; 1 (14 oz.) can whole plum tomatoes, undrained and quartered; 1/2 cup diced potato; 1 carrot, peeled and sliced; salt to taste (optional)

BEEF STEW

This red-meat stew is packed with rich, savory flavors that work as lunch or dinner. If you do not have a pressure cooker, you can cook this stew on low for 8 hours.

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Prep Time 45

Servings 2

Ingredients

2 Tbs olive oil
1/2 lb cubed beef
1/3 onion, peeled & chopped
1 large clove garlic, minced
2 Tbs red wine
1 Tbs red wine vinegar*
¼ cup beef broth
1 tsp tomato paste
¼ tsp dried rosemary
¼ tsp dried oregano
2 whole black peppercorns
1 bay leaf
½ tsp ground cumin
⅛ tsp ground cinnamon
1 pinch ground cloves
1 (14 oz.) can whole plum tomatoes, undrained and quartered
1/2 cup diced potato
1 carrot, peeled and sliced
salt to taste (optional)

Instructions

1. Heat olive oil in a 5-quart pressure cooker over medium-high heat.
2. Add half the beef; cook and stir until browned on all sides.
3. Remove beef with a slotted spoon and set aside.
4. Brown the remaining meat and set aside.
5. Place chopped onion in the pressure cooker; cook and stir for minute. Add the garlic and stir for an additional minute.
6. Pour in the red wine, red wine vinegar and beef broth; stir in the tomato paste and mix well.
7. Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the pressure cooker with the bay leaf, cumin, cinnamon, cloves, and black pepper.
8. Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker.
9. Stir in potatoes and carrots.
10. Return the browned meat to the pressure cooker.
11. A 5-quart pot should be about a quarter full and a little soupy; the potato will dissolve a bit and thicken after cooking. Cover the pot and seal the lid.
12. Bring the pot up to high pressure over high heat.
13. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes.
14. Remove from heat and let the pressure reduce naturally.
15. Taste the stew and add salt, if desired.
16. Enjoy!
*NOTE: Cook time extended to 8 hours without a pressure cooker. Spectrum organic red wine vinegar and Colavita red wine vinegar are good options to purchase.

BEEF STEW

Ingredients

Instructions

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