February 27, 2014

Beef Stew

Quick and Easy! Try the pressure cooker version for that classic beef stew.

servings: 4
time: 40 minutes


1.5 lb beef stew cut into cubes (chuck roast or bottom round)
4 garlic cloves, minced
1 chopped onion
1 diced tomato, peeled
salt and black pepper, to taste
½ cup chopped parsley
2 tbs oil (olive or vegetable)


1 – Cut the meat and season with salt, pepper, cumin and garlic.
2 – In the pressure cooker, heat oil and add the meat. Fry for about 2 minutes. Mix well.
3 – Add onion and tomato. Stir and cook for 5 more minutes.
4 – Put some water (about ½ cup) and cover the pan.
5 – After 20 minutes cooking, turn the pressure cooker off and wait for all the pressure to be released before opening the pan.
6 – With the lid already open, turn the heat back on and simmer until the water has evaporated (to your preference) and transformed into a thick broth.
7 – Try and add more salt, if necessary. Sprinkle with parsley and serve.

Tips and Options
  • Season meat a day before the preparation, adding 1 cup of dry red wine.
  • Change the water by red wine or beef broth.
  • Replace the parsley for cilantro.
  • Add chopped vegetables when you get to step 6 and cook until soft. Could be potatoes, carrots, chayote and/or bell peppers.
  • White rice and green salad are good side dishes.

+ Info
Lucky for me, both of my grandmothers cooked very well, each with their different recipes and secrets. Beef Stew was Mrs. Raimunda's specialty, my paternal grandmother, and until today, I have never tasted any better one. My mother is getting there and I 'm just crawling in the preparation of the dish, which is one of my favorites!

Original recipe (in Portuguese): Carne de Panela.

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