Getting closer to nailing the beef stew recipe. Switched from using generic 'stew meat' over to using a large tri-tip cut - about $3 more for the entire dish (one gallon batch size) and it is all the same cut of beast so it cooks consistently. I had been deep-frying the meat before putting it into the pressure cooker but now, I broiled it for about four minutes each side, let it rest for ten minutes and then cut it into cubes.
I use V8 Hot juice for the base, two cans of Costco diced 'maters and a spoon of Better than Bouillon beef base and then pressure cook for fifteen minutes. Add the onion and root vegetables and pressure cook for another six minutes.
Stew nerd-vana. Watched two episodes of Bones and then off to the internet.
Leave a comment