Beef stew（ビーフシチュー）
What kind of dish is Beef stew??
It’s a stew made with plenty of beef. Because the pressure cooker is used, the meat is soft enough to melt.
Even if the ingredients are cut into large, bold pieces, they can be cooked in a short time. If you are using lean beef other than Wagyu beef, it is best to pressurize just the meat for about 10 minutes first.
For potatoes, we recommend the May Queen variety, which does not easily fall apart when boiled.
Tableware is from Marmitsupoteri. I really like the colors and shapes. Marmitsupoteri’s website is here. 👉 https://www.marumitsu.jp/webstore/
About pressure cooker
A pressure cooker is a convenient cooking appliance that can soften food in a short amount of time. In addition to stewing, you can also steam ingredients and cook rice.
There are two types of pressure cookers: “pressure cookers” that heat on a gas stove or IH stove, and “electric pressure cookers” that use electricity. T-Fal and Fissler are well-known, but there are many other manufacturers that sell them.
Pressure is expressed in kPa, and the higher the kPa, the higher the temperature inside the pot and the shorter the cooking time.
The pressure cooker I use is a T-fal “Clipso Minut Easy”. The content is 4.5L. This is 65kPa, and it takes 5 minutes to steam vegetables and 25 to 30 minutes to soften the bones of fish. Although it does not have high specs, it has been working successfully for many years without any failures.
Iris Ohyama’s electric pressure cooker (KPC-MB3) has a pressure of 70kPa and a capacity of 3.0L. I like that it doesn’t emit steam while cooking. Also, it is very convenient that the cooking time is displayed on the screen, including the time until the pressure is released.
Next time I buy one, I’d like to get a high-pressure model of 100-150kpa.
Pressure cookers can only be filled with ingredients up to about 2/3 of the pot. Legumes should be cooked in less than 1/3 quantity. It is said that around 2.5L is suitable for a person living alone, and around 3-5.5L for two or more people.
Also, if you are using an IH cooking heater, please note that you will not be able to use it unless you choose an IH compatible pressure cooker.
NUTRITION FACTS
179 kcal Protein 10.4g Fat 7.6g Carb 19.5g Salt Equivalent 2.0g
INGREDIENTS(8servings)
- beef thigh 300g
- onion 400g
- carrot 200g
- potato(may queen) 300g
- oil 8g
- water 700g
- stew roux 1box (Produced by Harumi Kurihara)
COOKING INSTRUCTIONS
➀ I used diced beef for stew. Use whatever you like.
② Cut onions and carrots into bite-sized pieces.
③ Cut potatoes into pieces about twice the size of carrots.
④ Put beef, carrots, potato, and onions in a pressure cooker and stir fry in oil.
⑤ Add water and pressurize for 1 minute.
⑥ When the pressure is released, add the roux and simmer.
If your pressure cooker has a valve to reduce the pressure, you can also reduce the pressure quickly. However, even during depressurization, the food is cooked through preheating, which is an important cooking time for delicious results. If possible, wait for the pressure to drop naturally.
There is a risk that the nozzle will become clogged when cooking thick dishes such as curry or stew. Add the roux after pressure cooking is complete.
The menu for this day is Hattendo’s Danish bread, beef stew, chopped salad, steamed chicken, fruit, and vegetable juice. Check out this article for the recipe for steamed chicken and salad. 👉 High protein salad with broccoli and apple 👉 Chopped salad with plenty of vegetables
MEMO
Harumi Kurihara is a famous Japanese chef. She also produces tableware and food products. My mother likes her recipes and I have been reading her recipe books since I was little. This stew roux is safe with no chemical seasoning added. It’s a powder type, so it’s convenient when you want to use just a little.
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