The pressure cooker brings together a flavorful American beef stew complete with mushrooms, onions, carrots, and potatoes—all in less than two hours.
Gelatin adds body to the sauce without muddying flavors, while umami-rich ingredients add depth.The pressure cooker makes short work of tenderizing a tough cut of beef. can be detrimental to the quality of the meat. Just about a couple of hours is enough to take a collagen-rich cut of beef, like chuck, from tough to tender. Cook it longer and it becomes shreddable and soft; still longer, and it turns into a chalky beef mash that's not good for much more than feeding the dog .
With the aid of a countertop or stovetop pressure cooker, you can make incredibly satisfying and tasty beef stew, with tender beef and rich, browned flavors, in just about an hour and a half. That's even with pulling out all the stops and taking no shortcuts in the name of efficiency, like I did for my Don't have a pressure cooker yet? You oughta fix that. It'll quickly become one of your most used pieces of kitchen equipment, I can guarantee it.
Next, I brown the vegetables I'm going to use to season the broth base: a halved onion, some celery sticks, some carrots, and some whole, unpeeled cloves of garlic. These vegetables are used for flavoring purposes only. After the stew is cooked, I fish them out and put their spent remains in the compost .Once my meat and vegetables are browned, I can turn to building the liquid base.
I find that beef stews thickened with too much flour can taste dull and pasty. Instead, I use a combination of two ingredients: just a touch of flour, which I toss with the cubed beef before adding it back to the pot, and a few packets of unflavored gelatin. Gelatin is naturally produced when connective tissue is cooked for a long time. It adds a mouth-coating texture and rich flavor to stews and sauces.
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