Beef stew cooking with induction cooktop
Serves: 6 people
Recommended Cookware: 6 quart Pressure Cookers
Pressure Cooking Time: 18 minutes
- 2 tablespoons olive oil
- 2 pounds boneless beef chuck, cut into 1-inch cubes
- 3 large carrots, peeled and cut into 2-inches
- 2 medium onions, cut into wedges
- 1 14oz. can diced tomatoes
- 2 bay leaves
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 1 cup dry red wine
- 8 oz. button mushrooms, halved
- ½ cup pitted kalamata olives
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon grated orange zest
- 2 tablespoons chopped fresh parsley
- Salt and Pepper
- Set induction burner on SEAR then add olive oil to a 6-quart pressure cooker. When the oil is hot enough, add the beef in batches and cook, turning it occasionally until browned, about 6 minutes per batch.
- Put the beef on a plate when season and browned with salt and pepper. When all the cubes are browned onions, carrots, combine beef, bay leaves, tomatoes, thyme, pepper, and rosemary in the pressure cooker. Add olives, mushrooms and wine.
- Covering, locking before bringing to high pressure using the STIR-FRY setting on the induction burner.
- Use boil setting to stabilize pressure before cooking for 18 minutes. Depressurize cooker using quick-release method. Carefully remove the cover as well as discard the bay leaves.
- In a small bowl, mix together the flour and ½ cup of the cooking liquid from the pressure cooker. Whisk and blend the mixture into the sauce in the cooker.
- Cook the sauce on the induction burner using the boil setting, stirring occasionally until thickened, which takes about 2 minutes. Stir in the orange zest, parsley, garlic, and serve.
ENJOY YOUR INDUCTION-COOKTOP-BEEF-STEW !!!