It only takes about 30 minutes to make beef stew with the Yali Pressure Cooker. Compare that to the 8 hours it takes to make beef stew in a slow cooker. The addition of sweet potatoes and parsnips makes this a sweet beef stew. For less sweetness, substitute turnip or rutabaga for the parsnip.
1 lb (450 g) stewing beef
2 tablespoons (30 ml) canola oil
1 large onion, minced
2 cloves garlic, minced
5 medium carrots, 1/2″ (15 mm) pieces
1 large potato, 1/2″ (15 mm) cubed
1 large parsnip, 1″ (25 mm) pieces
2 cups (500 ml) frozen peas 1 sweet potato, 1″ (25 mm) pieces
1/2 cup (125 ml) tomato sauce
1/2 cup (125 ml) dry red or white wine
2 bay leaves
1 teaspoon (5 ml) dried thyme
1 teaspoon (5 ml) Worcestershire sauce
1/2 cup (125 ml) water salt and pepper to taste
Heat the oil in pressure cooker and sauté the onion and garlic. Add meat and brown well on all sides lifting meat frequently with a long wooden spoon to prevent sticking – about 2 to 3 minutes per side. Add extra oil as needed. Add the rest of ingredients and stir. Lock lid into place and bring to pressure over medium heat, then lower heat and cook for the suggested time. Allow pressure to drop by the release method and remove the lid. Stir and add the frozen peas.
Cook for 30 minutes on high pressure. Serves 2.