Beef stew is one of my favorite dinners in the fall. To me, it means a dinner at home, with family eating my comfy and homy food. The smell of a stew simmering on the stove, filling the house with coziness always reminds me on how I love feeding people. The whole house smells of comfort.
I’ve been making this stew for a long time with the pressure cooker. I actually invested in a nice one, the German WMF and it was totally worth it. It is completely safe and extremely precise with the cooking times. Easy to clean, light and pretty.
This is an easy recipe that takes around 45 min to 1 hour but it is a complete meal by itself, the sweet potatoes are the source of healthy carbs you need. Add some salad and you’re done!
1 lb beef stew chunks
2 medium sweet potatoes cut in chunks
1 tbs minced garlic
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp red pepper flakes
1/4 all purpose flour
2 to 2 1/2 cups beef stock
1 tbs tomato paste
1/3 cup unsweetened apple sauce
1 tbs oil
Toss the beef chunks in the flour and set aside.
Heat the oil in the pressure cooker pan and brown the beef in medium heat, making sure all pieces sides are done but not burned. Because the beef chunks were tossed in flour, you will get lots of scraps in the bottom of the pan, don’t worry, this will be the base for the stew gravy.
Add the beef broth, the apple sauce, tomato paste and all other spices, stirring well.
The broth should be covering the beef for about 1″.
Bring to a boil, turn the heat to low, according to your pressure cooker settings, and close it tight.
Cook for 25 min.
Let the pan cool and take the lid off. Add the sweet potatoes and cook on low, almost simmering for 15 min.
I normally serve with only a green salad but if you are not watching your carbs, a fresh loaf of bread makes it just perfect!