beef stew
Ingredients:
2 tbsp neutral oil
1 lb boneless beef stew meat, cubed
¼ cup carrot, peeled and chopped
¼ cup shiitake mushroom, stems
removed and diced
4 cloves garlic, sliced
1 tbsp red wine
peeled and diced
3 sprigs rosemary leaves, chopped
1 sprig thyme leaves, chopped
2 bay leaves
2 tsp kosher salt
¼ tsp ground black pepper
1 tsp maple syrup
¼ tsp smoked paprika
2 star anise pods
¼ cup red wine
1 tbsp parsley, chopped
Directions
1. Heat neutral oil over medium heat until slick and shiny. Add beef stew meat and salt and
cook until brown on all sides. Transfer meat to Super Pot Pressure Cooker.
2. Add celery, onions, carrots, mushrooms, garlic, and salt to pan. Saute for 3-5 minutes.
Deglaze pan with red wine and cook for another minute. Transfer to Super Pot’s Removable
Cooking Pot.
3.
maple syrup, vinegar, red wine, and beef stock to the Removable Cooking Pot.
Set release valve to “Seal” and pressure cook for 45 minutes. Once Super Pot Pressure
Cooker cycle is complete, let natural pressure release for 10 minutes before setting the
Pressure Release Valve to “Vent” for quick release. Garnish with parsley, if desired.
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