Beef Stew with Pressure Cooker

Just to save time! And it turned out tastier than it looks. And the meat is tender too~

Does pay to learn the type of beef cuts for this =)

My referred recipe sites were foodinaminute 
And from thesaltymarshmallow for pressure cooking tips

As well as I read 10 tips about using the pressure cooker too to learn more about the time saved when cooking various things.

Important thing to take away using pressure cooker:

• Need to add more gravy as it keeps moisture
• Must release valve slowly after cooking and before even touching any parts of the pressure cooker
• Bring to high heat, until it starts sizzling then bring the heat down slightly
• Have to empty the dish and wash immediately after using

Time saved:
Instead of cooking 1.5-2 hours, I cooked for 35 mins, then left it on off for another 10 minutes.


See below for more steps that I use for cooking :)




Ingredients:

• 3 stalks celery chopped
• 2 carrots chopped
• 250g button mushrooms halved
• 2 onions chopped
• 5 garlic cloves minced
• 600g chuck beef (shoulder part of beef) cut in 3cm cubes or thereabouts
• 2 cups beef stock
• 1 cup tomato sauce (I used Watties)
• 2 tbsp Lea & Perrins Worcestershire sauce
• 2 tbsp flour
• salt & pepper
• 2 tbsp cornstarch + warm water to thicken gravy

Method:

1. Toss the beef in marinate flour, pepper and salt.
2. Heat up a woke to medium high and pan fry the beef with garlic. Pour it into the pressure cooker.
3. Stir fry all the vege and mushrooms until the onions are soft (2-3mins). Add to meat.
4. Mix the remaining flour, beef stock, tomato sauce, lea&perrins in a bowl and heat it up on a pan until boil. Add to mix. Add 1 cup water.
5. Pressure cook (high) for 30-35 mins. Turn off stove and leave for another 10 mins.
6. Carefully release the valve. Mix cornstarch with warm water and mix it in while hot.