I recently saw this dish online and it looked super tasty because it has shallots and beef and I love them both. I also love seeing beef stew from different cultures because they use ingredients I would never think of putting together. However, the original recipe takes a few hours to cook in the oven, this after prepping in the pot. Being short on time being a mom, I knew I could make this in the pressure cooker without compromising flavor and tenderness. I also substituted some of the traditional ingredients of a cinnamon stick with garam masala (I had no cinnamon stick) but I think it still came out tasty. Here’s my process. This serves about 4-6 people.
Ingredients
- 1.5 – 2 lbs. boneless chuck beef
- 2 tbs black pepper
- 1 tbs. salt
- 4 tbs olive oil
- 2 tbs tomato paste
- 1 lb. shallots
- 1/4 cup red wine vinegar
- 1/2 cup diced onion
- 4 garlic cloves, minced
- 2 tsp. sugar1/8 garam masala
- 1 tsp. oregano
- 2 bay leaves
- 2 springs rosemary
- 2 cups beef broth
- 1 cup white or red wine
1. Cut meat into around 1-1 1/2 inch pieces, removing any excess fat (but not too much). Add pepper and salt to the meat and toss to completely coat. Cover and refrigerate for at least 30 minutes.
2. Leaving shallots whole, peel off the outer layer and set aside.
3. Turn pot to the sauté function and add oil. When oil starts to shimmer, add beef and sear all sides, in batches, about 2 minutes per side. Remove the meat and set aside.
4. Turn off the pot. Add oil and shallots and toss to mixed thru for 2-3 minutes. Now turn sauté function on and cook for 2-4 minutes. Remove shallots and set aside.
5. Add add a little more oil and add the diced onions, garlic and a pinch of salt and mix for 1 minute. Stir in tomato paste and mix for another 2 minutes. Don’t worry if the pot looks burnt. It won’t taste that way. Add the red wine vinegar and preferred white or red wines and bring to a boil. This will help to deglaze the pot.
6. Add the sugar, spices, oregano, bay leaves and rosemary springs. Site to combines and reduce the sauce to about half, which should take about 2-3 minutes.
7. Add meat and shallots. Toss to coat and pour the 2 cups of beef broth. and simmer for about 2-3 minutes. Turn off and cover.
8. Set the pressure cook on high and pressure cook for 15-20 minutes. Allow for natural release for about 10-15 minutes and then release manually.
You can now enjoy your stew with the traditional orzo pasta, any pasta of your preference or potatoes. I actually ate it alone because it was very rich and filling. Be sure to remove the bay leaves when serving this dish. It is a very rich tasting and gorgeous looking stew that I recommend you try. Thank you for stopping by and Buen Provecho!
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