Beef stew（ビーフシチュー）
What kind of dish is Beef stew??
This is a recipe for beef stew that uses canned demi-glace sauce instead of a commercially available solid roux.
This recipe uses a pressure cooker, so the beef becomes so soft that it melts in your mouth.
If you are cooking with a pressure cooker, cut the ingredients into large pieces. Enjoy the flavor of the ingredients.
2 minutes is enough time to pressurize potatoes and carrots.
The pressure time for meat varies depending on the cut of beef used and the place of origin. I set the pressure time to two minutes because Japanese beef is relatively fatty and tender.
If you are using lean Aussie beef, fry it in butter, then pressure the beef for 10 minutes, add the other ingredients and pressure it for another two minutes.
For potatoes, the May Queen variety is suitable for stewing, as it does not lose its shape even when heated.
Demi-glace sauce
NUTRITION FACTS : Beef stew made in a pressure cooker
- 1488 kcal
- Protein 87.1 g
- Fat 59.3 g
- Carb 162 g
- Salt Equivalent 8.7 g
INGREDIENTS : Beef stew made in a pressure cooker
- Beef thigh 380g
- Salt 2g
- Pepper moderate amount
- Butter 10g
- Potato (may queen) 200g
- Carrot 150g
- Onion 300g
- Water 200g
- ☆Canned demi-glace sauce 290g
- ☆Ketchup 15g
- ☆Red wine 100g
How to make Beef stew made in a pressure cooker
- Cut the beef into bite-sized pieces. I used 3cm cubes of beef sold for stew. You can also use komagire beef.
- Cut the potatoes into quarters if they are large, or in half if they are small
- Cut the carrots and onions into bite-sized pieces
- Fry the beef in butter
- Sprinkle salt and pepper on the beef and fry until it changes color.
- Add the potatoes, carrots, and onions and fry
- Add water and pressure cook for 2 minutes
- After reducing the pressure, add the canned demi-glace sauce, tomato ketchup, and red wine 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.
Thick dishes such as curry or stew may cause the nozzle to become clogged, so please add sauces or roux after pressure cooking has finished.
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