Beef Stroganoff

Beef Stroganoff is one of those classic dishes that seems to go in and out of fashion. It is said to have been invented in 1891 by French chef Charles Briere while in the employ of a Russian household. 

The first recipe for Beef Stroganoff in an English language cookbook was in 1932. It became very popular in the US after World War II, then again in the 1960s and at other points over the years. And it appears to be having a moment now, at least at my house. 

Various cuts of beef can be used for the dish to suit different budgets and schedules—meaning the less expensive cuts require longer cooking. I didn't have time for extended cooking to tenderize a cheaper cut, and since I was only making it for two, I used a boneless beef ribeye steak. If you really want to push the boat out, tenderloin or filet mignon is a good choice.

I decided years ago to cook the steak whole and then slice it—rather than the usual slice-and-then-cook method—for two reasons: 1. It's too easy to overcook those slices, and 2. searing the whole steak develops better browning for great fond and flavor without the risk of overcooking and toughening that expensive beef. If you're using a tougher cut that requires long cooking, slice the steak before browning. 

When was the last time you made Beef Stroganoff? As with other dishes I love, I tend to forget about it for a while and then make it frequently for a time, then it seems to "fall out of rotation" until it occurs to me again. I'm making it again this week!

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 Beef Stroganoff

(Serves 2 or 3)

1 12- to 16-ounce (340 to 454 grams) boneless beef ribeye steak, trimmed of excess fat

3/4 teaspoon salt, divided (including noodle cooking water)

3/8 teaspoon coarsely ground black pepper, divided

1/4 cup diced or sliced yellow onion

2 tablespoons unsalted butter

8 ounces mushrooms, sliced

1 teaspoon Worcestershire sauce

1/3 of 12-ounce package (4 ounces/113 grams) wide egg noodles

2 tablespoons unbleached all-purpose flour

1/4 cup (2 fluid ounces/59 ml) brandy

1 cup (8 fluid ounces/237 ml) lower sodium beef broth

2 teaspoons tomato paste

1 teaspoon Dijon mustard

3 tablespoons sour cream

1 teaspoon unsalted butter

1 tablespoon minced fresh flat-leaf parsley

1 Add 2 teaspoons extra virgin olive oil to thoroughly preheated skillet, continue heating until oil shimmers, and cook the patted dry, salted (1/8 teaspoon) and peppered (1/4 teaspoon) steak to medium rare; it will cook further after being sliced and added to the sauce. Remove to cutting board and let rest for 10 minutes. 

2 In 2- to 3-quart saucepan, start boiling 1 quart of water with 1/2 teaspoon of salt.

3 Drain off most of the fat from pan, and add onion, cooking for about 5 minutes. Add butter, mushrooms, 1/8 teaspoon each salt and pepper, and the Worcestershire sauce. Cook, stirring frequently, for about 10 minutes. In the meantime, slice the rested steak about 1/8 inch thick across the grain; set aside. And stir the noodles into the rapidly boiling salted water; cook for length of time specified on the package.

4 Sprinkle the flour over the onion and mushrooms and cook, stirring, for a minute or two. Stir in the brandy and beef broth and cook, stirring, for a few minutes until thickening. Stir in the tomato paste and mustard.

5 Just before serving, stir in the sour cream, then the sliced steak. Cook over low heat just long enough to get heated through and steak to be to your preferred doneness; do not overcook and toughen the meat. Taste and adjust seasoning.

6 You can either add the cooked and drained noodles to the stroganoff or add the teaspoon of butter to the drained noodles and serve the stroganoff over a bed of buttered noodles. Garnish with minced fresh flat-leaf parsley.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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Classic Pot Roast

Why am I blogging about pot roast when everyone else is talking summer dishes? Two reasons.

One: Because, though it's nearly June, many parts of the country/world are still experiencing some cold days that call for traditional comfort food like this Classic Pot Roast.

When you make this satisfying one-pot meal for people, they are transported back to their childhoods when mothers and grandmothers cooked things many people now feel they haven't the time to cook themselves.

Although this recipe takes time, most of it is unattended. There are no tricky techniques, but you'll find that careful browning brings out the fullest flavor of these subtly seasoned simple ingredients.

Two: Another reason for posting this now is the recent social media kerfuffle about a popular food website that had stopped adding beef recipes to the site last year and were now formally announcing it, saying "our shift is solely about sustainability, about not giving airtime to one of the world’s worst climate offenders. We think of this decision as not anti-beef but rather pro-planet."

Well, I don't get involved in the politics of food—and I don't get self-righteous about my food choices or look down on anyone who doesn't feel the same—but I do give consideration to all that putting food on the table involves.

Knowing full well that this is a topic that won't win me any popularity contests—from those who for whatever reason aren't into organic, sustainable, etc, to those who are vegan—I'll repeat here something I wrote years ago:

Though I feel an organic, mostly plant-based diet is more healthful and earth-friendly, I occasionally indulge in a little carefully sourced grass-fed/grass-finished meat from ranches as close to local as possible that practice environmentally friendly agriculture methods and the ethical treatment of animals.

Yes, it is more expensive than conventional supermarket meat, but here are some ways I've found to better afford it:

• By cutting our meat consumption in half. Most Americans eat more meat than is good for them, so I figure eating the good stuff in smaller portions or less frequently is better for us anyway!
• I don't buy many "empty calorie" snacks and convenience foods, so more of the grocery budget can go toward whole ingredients.
• I try very hard not to waste food and have gradually gotten to where I actually waste very little now. And, out of respect for the animals, I make a point to never waste meat.

Anyway ... I'm not here to tell you how or what to eat. You do you, as the saying goes. I'm just here to tell you about what I eat, and how I make it, in case you want to make it too. And if you have me over for dinner, I'm not going to sneer or lecture if you serve me conventional supermarket beef or non-organic imported fruit. You're probably doing other "healthy" or "pro-planet" things that I'm not!

I'd love to get your thoughts on any of this or just about pot roast and comfort food in general. What is your favorite comfort food meal? Is it the same as the one when you were a child?

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Classic Pot Roast

(Serves 6 to 8)

1 3- to 4-pound (1.36 to 1.81 kg) boneless chuck roast
1 1/4 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
1/2 teaspoon sugar
2 tablespoons (1 fluid ounce/30 ml) extra-virgin olive oil
1 large (12 ounces/340 grams) yellow onion, quartered and separated
1 cup (8 fluid ounces/237 ml) lower-sodium chicken broth
1/4 cup (2 fluid ounces/59 ml) water, wine, or broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste or ketchup

1 bay leaf
3/4 teaspoon marjoram
1 pound (16 ounces/454 grams) baby carrots (or 6 carrots, quartered)
6 medium unpeeled potatoes, quartered (or 8 small, halved)
(I used 16 tiny Yukon golds that averaged 2 ounces each)
4 stalks celery, cut in 2-inch diagonal pieces
Optional: Turnips, rutabagas, parsnips in place of some of the potatoes
(I used a 12-ounce rutabaga*, cut into 8 equal pieces)

* Rutabagas are called swedes in England and neeps, I'm told, in Scotland.

1 Heat 5.5-quart (or larger) Dutch oven; heat oil. Pat beef dry and coat beef with 3/4 teaspoon salt, 1/2 teaspoon coarsely ground black pepper, and 1/2 teaspoon sugar. Brown well on all sides in hot oil, taking about 15 to 25 minutes; transfer to plate. Preheat oven to 300F/150C/Gas2. Add the onion to the pan and cook until browned, about 15 minutes. Add broth, other liquid, Worcestershire sauce, tomato paste or ketchup, bay leaf, and marjoram; bring to a boil. Put the meat back in the pan.

2 Cover pan with foil and lid, and simmer in preheated oven for 2 hours.

3 Stir in 1/2 teaspoon each salt and pepper, and add vegetables. Cover as before and return to oven for 2 hours. Discard bay leaf. Remove meat and vegetables to serving platter; cover. Thicken the sauce with a little slurry of water and flour or by just reducing it (boiling it down) to your preferred thickness.

Note: Sometimes I make this several hours or a day ahead so that I can chill the sauce thoroughly until the fat rises to the top, remove most of the fat, and then thicken the sauce. The fat could be used in the baking of Yorkshire Pudding.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

Guinness Beef Stew

Beef stew is the perfect wintertime comfort food meal. Well-browned organic grass-fed beef gives it a depth of flavor that requires nothing more than the simplest ingredients to make a soul-satisfying stew.

This Guinness Beef Stew is a departure from my usual beef stews made with red wine. Even if I were a total teetotaler, abstainer from alcohol, I would use it in my cooking. A lot of my recipes call for wine, spirits or beer.

Though the alcohol is burned off in the cooking, if you prefer not to use alcohol at all just use some lower sodium chicken broth instead. For those who have allergy/sensitivity concerns, Guinness does not contain wheat but is made with barley.

Of course, you can put potatoes in this, just like my Beef Stew, but I decided to skip the potatoes this time and serve it over Mashed Potatoes. And I ended up making Dumplings as well—one of our guests was in need of serious comfort. Triple comfort food!

And I went old-school and cooked this on the stovetop this fine wintry day, but you can easily adapt it to slow cooker, (Slow Cooker Beef Stew) or pressure cooker (Pressure Cooker/Instant Pot Beef Stew).

Are you into wintertime comfort food?

Guinness Beef Stew

(Serves 6 to 8)

3 tablespoons extra virgin olive oil, divided

3 pounds (1.36 kg) lean beef chuck, cut into 1.5-inch pieces
3/4 teaspoon salt, divided
3/4 teaspoon coarsely ground black pepper, divided
3 teaspoons Worcestershire sauce, optional
1 medium (about 12 ounces/340 grams) yellow onion, quartered and sliced
2 tablespoons (1 ounce/28 grams) unsalted butter

2 tablespoons unbleached all-purpose flour
1 1/2 cups (12 fluid ounces/355 ml) water
1/4 cup (2 fluid ounces/59 ml) organic ketchup

1 14.9-ounce can (14.9 fluid ounces/440 ml) Guinness stout

3/4 teaspoon thyme leaves

3/4 teaspoon marjoram

1/2 teaspoon celery seed

1 pound (16 ounces/454 grams) organic “baby” carrots, halved OR about 5 medium carrots (1 pound), peeled, cut into 1-inch slices

1 In 5.5-quart Dutch oven (I use a Le Creuset 5.5-quart enameled cast-iron French oven), heat 1 tablespoon extra virgin olive oil over medium-high heat. You will brown the beef in 3 batches.

2 Dry the beef cubes a batch at a time with paper towels, add to hot oil and brown very well in single layer, sprinkling with 1/4 teaspoon each salt and pepper and 1 teaspoon Worcestershire sauce. Transfer browned beef to large bowl. Repeat 2 times, adding remaining oil only as needed.

3 Add another teaspoon of olive oil if needed, and cook sliced onion, sprinkled with 1/4 teaspoon each salt and pepper, over medium heat for 10 minutes. Add to browned beef in bowl. (BTW, this is my favorite kitchen timer ever.) 

4 In 2-cup glass measure, measure the water and whisk in the ketchup. (I know, I know, but I promise it adds a certain something and doesn't taste at all ketchup-y). AND adding it to the measured water measures IT without dirtying another measuring cup! 

5 Over medium heat, heat butter and whisk in flour, cooking about 3 to 5 minutes. Whisk in the water/ketchup mixture. Simmer, stirring frequently, until thickened, scraping up the brown bits, deglazing the pan. Add browned beef and onions to Dutch oven.

6 Stir in the Guinness, thyme, marjoram, and celery seed. Bring to boil; reduce heat, cover and simmer 1 hour and 15 minutes. 

Note: And, since you have a while before you need to prepare the carrots, you can read my stew-related story, Life Lesson in a Flame-Colored Pot.

7 Stir in carrots, cover (lid slightly ajar) and simmer another 1 hour and 15 minutes, if making ahead (then reheat and simmer for 30 minutes before serving); or 1 hour and 45 minutes, if serving now. 

8 During last 10 minutes, thicken with a mixture of 1 tablespoon flour and 1/4 cup water; taste and adjust seasoning. Serve over mashed potatoes.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Hamburger Gravy - But Not Like You Had at School

I never dreamed I'd be blogging about Hamburger Gravy. Shoot, I haven't eaten it since my school days and have never made it! But I was feeling a bit queasy the other day and didn't feel like eating anything except mashed potatoes, which reminded me of being home from school sick as a child and only wanting to eat mashed potatoes.

My mother told me I needed to have some protein along with my mashed potatoes, had only ground beef on hand, first thought shepherd's pie/cottage pie, but the oven was otherwise occupied. So she said she'd make some hamburger gravy. Made me shudder because that was one of the regular items on my elementary school's menu, and it was ...

... ghastly. And gluey and grey and greasy and gross. (Hey, the Five G's of Gastronomy!) Never fear, she said, it won't be like that. And it wasn't. She had a real hit on her hands. Even my dad ate some, all the while reminding her of his loathing of ground beef and making rude remarks about what the dish was called in the army!

Anyway … I thought I'd try, all these years later, to replicate her superior version of the horrid elementary school staple. The first "must" is proper browning. You have to give that ground beef and chopped onion a good 20 minutes in the pan, at least. Before you proceed with the recipe, the beef has to be well browned and starting to stick to the bottom of the pan.

I was rather shocked that Mr Delightful liked it (along with a glass of rather decent pinot noir). If something passes muster with both him and my dad, well, it has to be okay. What is your favorite childhood comfort food (nursery food, for my British readers)? And what was the worst thing on your school's lunch menu?

Hamburger Gravy

(Makes 4 servings)

1 tablespoon extra virgin olive oil
1 pound (16 ounces/454 grams) lean ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons unbleached all-purpose flour
1 cup lower sodium chicken broth
1/2 cup water (or milk)
2 tablespoons ketchup
1 teaspoon country Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon marjoram

1 In a large skillet, cook oil, ground beef, chopped onion, salt and pepper, breaking up the meat into small pieces as it cooks and browns. Take your time with the browning, or you'll be sorry! Cook until very well browned and sticking to the bottom of the pan a bit, about 20 minutes. Of course, you don't want to burn it, but that pan bottom should be full of lovely brown bits. 

Note: If you're using a ground beef with enough fat, skip the olive oil. And if there's a lot of fat left after cooking, remove all but two tablespoons of it.

2 Stir in the flour and continue cooking and stirring for 1 to 2 minutes. Stir in the broth and deglaze the pan, scraping up all those brown bits. Stir in the water, ketchup, mustard, Worcestershire sauce and marjoram. When it's bubbling and thickening, loosely cover and simmer for about 20 minutes, or until it is as thick as you like. Taste and adjust seasoning. Serve over mashed potatoes (though the rudely-named version my dad mentioned was served over toast). 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Ground Beef Chili with Beans - Instant Pot (or Not)

I like all kinds of chili: all meat, all beans, ground turkey, chunks of beef, pork, chicken. But Mr Delightful was in the mood for my Ground Beef Chili with Beans, and I decided to adapt it to the Instant Pot electric pressure cooker. And, if you're not using an Instant Pot, you can easily adapt it to slow cooker or stovetop.

If you have an 8-quart Instant Pot, definitely double this recipe. And I think--but can't guarantee--the 6-pot could handle a double batch. 

The first time I made it I used 3 tablespoons of ground dried New Mexico red chiles, and it was a bit hot. I liked it a lot, but Mr Delightful's comment was "It's not painful, but I think you could cut way back on the chile powder."

So next time I made it with just 1 tablespoon, and that was good, too. I think 2 tablespoons would be ideal for me, but the 1-tablespoon batch still had plenty of flavor. Of course, it all depends on how much heat you like and on the chiles. There is so much variation, it's safer to start low and add more later.

I'll make a double batch next time and freeze several meals. And I'll let you know if the 6-quart Instant Pot did indeed handle a double batch. How do you like your chili? Painful or mild?

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Ground Beef Chili with Beans

(Makes almost 2 quarts, about 6 servings )

1 tablespoon extra virgin olive oil

1 medium (about 8 ounces/227 grams) yellow onion, chopped
1 medium (about 6 ounces/170 grams) green bell pepper, chopped
1 pound (16 ounces/454 grams) 85% lean ground beef
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 to 3 tablespoons ground dried New Mexico red chiles
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon coriander
1 teaspoon oregano
1/4 teaspoon thyme
1 14.5-ounce can organic fire roasted crushed tomatoes
1 1/4 cups (8 ounces/227 grams) dried pinto beans, rinsed and picked over

3 1/2 cups (28 fluid ounces/828 ml) water

1 Plug in the Instant Pot. Select the Saute program. Leave the indicator on Normal temperature. When the word Hot appears on the display, add 1 tablespoon of oil to the stainless steel cooking pot of the Instant Pot. 

2 Add the oil and chopped onion to the pot, and saute for about 5 minutes. Add the chopped green pepper and saute for about 5 minutes. Add the ground beef, salt and pepper, and cook for about 15 minutes, breaking up the meat into small pieces as it cooks and browns. 

Note: I only cook the onion first like that when I'm chopping the onion and green pepper with a knife--the onion might as well be cooking while I'm chopping the green pepper, right? But when I do my chopping in the food processor, they both go into the pan at the same time and get cooked for 10 minutes.

3 In small bowl, measure out the ground chiles, cumin, paprika, coriander, oregano and thyme. Stir it into the meat mixture and cook for about 1 minute, until fragrant. Stir in the crushed tomatoes, deglazing the cooking pot. Stir in the dried beans and water. Press the Cancel key. 

4 Put the lid in place and turn the steam valve to Sealing. Plug in the Instant Pot. Press the Pressure Cook key. Leave the indicator on High Pressure and change the cooking time to 45 minutes. If "Keep Warm" indicator is on, press it to cancel.

5 When the beep sounds, the display will say "OFF." Set a kitchen timer for 25 minutes and allow the pressure to release naturally, then do a quick release by turning the steam valve to Venting. Carefully remove the lid. If the beans are not done to your liking, put the lid back on, turn the steam valve to Sealing, and cook on High Pressure for a few additional minutes.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Chicken Fried Steak - Southern Comfort Food Classic

Chicken Fried Steak is a Southern comfort food classic, so you’d expect a glossy Southern magazine would give you the best recipe for it, right? Well, I was cleaning out old emails this morning and came across one I’d sent to myself a year ago that said:

“This recipe is so stupid it makes me mad!” And there was a link to said recipe in that glossy magazine that should know better, so I checked it out again; I was right to send myself that email! That’s why I’m reposting my Chicken Fried Steak recipe from 2012.

Though I don't subscribe to the old Southern saying, "If it ain't fried, it ain't food," I do occasionally indulge. But only if it's worth it. And a properly made chicken fried steak is definitely worth it. Also known simply as CFS among those who really love it, it's the ultimate comfort food in certain parts of the country.

I don't think it deserves its reputation as a greasy, high-fat food. At least not the way I make it. I use organic grass-fed beef, all organic ingredients, and shallow-fry it. 

The oil needs to be good and hot (or you will end up with greasy steaks!), but you can't really get a temperature reading on such a shallow depth of oil; just aim for something less than smoking hot. I add back just 3 tablespoons of the pan drippings for 2 cups of gravy. Sounds pretty healthy to me!

Of course, my Southern grandmother used Crisco, bacon grease or lard for all her frying. I do not use Crisco, but I have no objections to organic lard or bacon grease. Though I’m not altogether happy about even organic canola oil, I sometimes use it for frying. I even use extra virgin olive oil for some frying.

Are you a chicken fried steak and cream gravy fan?

Chicken Fried Steak

(Makes 4 servings)

The Steak

1 pound (16 ounces/454 grams) top round steak
1 1/4 cups (6.25 ounces/177 grams) unbleached all-purpose flour
1/4 teaspoon salt plus more
1/4 teaspoon coarsely ground black pepper plus more
1/4 teaspoon cayenne
1 large egg
1/2 cup (4 fluid ounces/118 ml) milk

1/2 cup (4 fluid ounces/118 ml) organic canola oil

The Gravy

3 tablespoons pan drippings

3 tablespoons (1 ounce/28 grams) unbleached all-purpose flour
2 cups (16 fluid ounces/473 ml) milk (or replace 2/3 cup with beef broth)
1/2 teaspoon coarsely ground black pepper

1/4 teaspoon salt

1 Cut the round steak into 4 pieces. With the textured side of a meat tenderizer (OXO Good Grips Meat Tenderizer), pound each piece (on a meat-only dishwasher-safe cutting board) until almost double in size and about 1/4 inch thick. 

2 In shallow dish combine the flour with 1/4 teaspoon each of salt, coarsely ground black pepper and cayenne. In another shallow dish beat together the egg and milk.

3 Working with one piece at a time, season both sides with salt and pepper, dip into the egg mixture, dip into the flour mixture, dip into the egg mixture again, dip into the flour mixture again. Really press the flour in. This really goops up the hands, so just use one hand and keep one hand clean; you'll need it.

4 When all meat is coated, heat oil to a depth of not more than 1/16 to 1/8 inch. You just need enough oil to cover the pan generously. In my All-Clad Stainless 12-Inch Fry Pan, that's 1/2 cup. When the oil is hot, put in two pieces at a time; don't crowd the pan. Cook for about 3 or 4 minutes, or until well browned and crunchy. With tongs, turn steaks and cook second side for about 3 or 4 minutes. Turn carefully so as not to lose the crust; chicken fried steak is all about the crust.

5 Drain on a paper towel-lined plate (wad up the paper towels; don't just lay them flat on the plate). Repeat. Then proceed to the most important part of chicken fried steak--the cream gravy! Pour off the fat in the skillet, then measure back into the skillet 3 tablespoons of the pan drippings. Use the ingredient list above, but go to my Cream Gravy post for the directions (and a little story about a real pioneer woman, my great grandmother).

6 Plate up the steaks with a generous serving of Mashed Potatoes on the side. Pour the gravy over both. Biscuits and a bowl of collard greens on the side round out this classic Southern meal. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Pressure Cooker Beef Stew - Instant Pot

I know what you’re saying: “Beef stew? Didn’t she just post Beef Stew last month?” Yes, but that was Slow Cooker Beef Stew. This is Pressure Cooker Beef Stew. 

Beef Stew is the first thing I made when I finally succumbed to all the hype and got an Instant Pot. But I made Slow Cooker Beef Stew, using the Instant Pot in its slow cooker mode, which is really what I bought it for. It was fabulous!

Then I decided to try it out in pressure cooker mode. I wasn’t entirely happy with the result. I tried not browning the meat as an added timesaver, but browning adds flavor, so I added back that step the second time around. 

And I shortened the cooking time on this second batch. Went from 35 to 30 minutes, and next time I’ll try 25 minutes. I cut the beef into much larger chunks this time, as the typical size pieces all but disappeared that first time.

It’s always better to buy a 3-pound (or so) piece of chuck and trim and cut it up yourself, as I did this time and usually do. Packaged “stew meat” simply disappears in the pressure cooker. If you have a good sharp knife, you won’t have any problem. 

I’ve come up with two ways to cut down on grease splattering during the meat browning in Saute mode. The first way, shown in my Slow Cooker Beef Stew post is fine if the second way isn’t an option for you. The second way works with your range hood/extractor fan.

Protect your kitchen from grease spatters when you saute in your Instant Pot or other countertop appliance by setting the appliance on your stovetop to take advantage of your range hood/extractor fan.

This recipe serves six OR makes three meals-for-two, so I immediately divided it into three and popped one in the freezer for a future meal. We love having a stash of homemade freezer meals.

If you're new to Instant Pot cooking, you'll like the detailed instructions included in my recipe. If you haven't yet jumped on the Instant Pot bandwagon but are contemplating it …

My "verdict," so far, is: I don't think I really need a pressure cooker and will probably use my Instant Pot as a slow cooker most often. It's the only multi-cooker slow cooker I've found with a stainless steel cooking pot.

As I get more proficient with the Instant Pot pressure cooker, I’ll come back here and make updates to this post. And if you have any hot tips for new Instant Pot users, do let me know. 

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Pressure Cooker Beef Stew

(Serves 6)

2 tablespoons extra virgin olive oil, divided

2.75 pounds (1.25 kg) 2-inch cubes of well-trimmed lean beef chuck

1/4 cup (1.25 ounces/35 grams) unbleached all-purpose flour
1 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
3 teaspoons Worcestershire sauce, divided
1 1/2 cups (12 fluid ounces/473 ml) chicken broth or water, divided

1 1/2 pounds (24 ounces/680 grams) Yukon Gold potatoes, cut into 1-inch pieces

4 medium carrots (12 ounces/340 grams), peeled, cut diagonally into 1-inch slices

3 stalks celery (6 ounces/170 grams), sliced diagonally into 1-inch pieces

1/2 large onion, coarsely chopped (6 ounces/170 grams—about 3/4 cup)
1 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes
1 bay leaf
4 to 5 tablespoons (half a 6-ounce can) tomato paste

Slurry of 1/4 cup (1.25 ounces/35 grams) unbleached all-purpose flour and 1/2 cup (4 fluid ounces/118 ml) water

Garnish: 2 tablespoons chopped flat-leaf parsley and/or 1 cup of frozen peas

Note: Some Instant Pot and slow cooker users have told me they don’t bother to brown any meats, they just throw the meat in with all the other ingredients. But I’ve never been happy skipping that step, and I brown the 2.75 pounds of beef in three batches.

1 Plug in the Instant Pot. Select the Saute program. Leave the indicator on Normal temperature. When the word Hot appears on the display, add 1 tablespoon of oil to the stainless steel cooking pot of the Instant Pot. 

2 Put the flour on a dinner plate. Dry the beef cubes a batch at a time with paper towel and dredge lightly in the flour, add to hot oil and brown very well in single layer, sprinkling with 1/8 teaspoon each salt and pepper and 1 teaspoon Worcestershire sauce. Transfer browned beef to a bowl. Repeat twice, adding 1/2 tablespoon of oil each time.

3 Deglaze the cooking pot with 1/2 cup of the broth or water or drinkable dry red wine. Press the Cancel key. Add the beef back to the Instant Pot, along with all remaining ingredients except the slurry and garnish. 

4 Put the lid in place and turn the steam valve to Sealing. Attach the condensation cup to the back of the unit. Plug in the Instant Pot. Press the Pressure Cook key. Leave the indicator on High Pressure and change the cooking time to 25 minutes.

Note: It took 25 minutes to reach working pressure. This varies with the amount and temperature of the ingredients in the pot. 

5 Allow the pressure to release naturally until the float valve drops down. 

Note: This took 42 minutes. It can take 10 to 40 minutes or more, depending on the amount of food in the cooker.

6 When the float valve drops down, press Cancel (display will read OFF, indicating the cooker is in standby mode) and open the lid.

7 Shake together flour and water until mixture is smooth. Stir the smooth slurry into the stew, taste and adjust seasoning; press Saute and continue cooking, stirring occasionally, for 5 minutes to thicken. Remove bay leaf, and sprinkle on parsley or stir in frozen peas.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Slow Cooker Beef Stew

Slow Cooker Beef Stew was the first thing I wanted to make in my new Instant Pot. Yes, folks, I finally broke down and bought one. I didn’t have room for one more countertop appliance, but I needed to replace my slow cooker’s cooking pot. Here’s the story.

I love my slow cooker, the Cuisinart 6-quart multicooker slow cooker, but I damaged the nonstick surface of the cooking pot and so was going to have to order a replacement. Since I was interested in trying a pressure cooker, I thought I’d try the combination slow cooker pressure cooker Instant Pot with its uncoated stainless steel cooking pot.

This photo shows how I protect the wall and undercabinet lighting from grease spatters with a dish towel when sauteeing in a countertop appliance. Or I can set it on something on top of the stove and turn the range hood on.

This time I used packaged grass-fed stew meat, but I really prefer to buy a piece of chuck (about 2.75 pounds) and trim it and cut it up myself into larger pieces. 

I’ve written my recipe instructions for the cook who is new, as I am, to using the Instant Pot as a slow cooker. If they are not clear, do tell me so that I can clarify them. Anyone using a regular slow cooker (or the stovetop) can easily make adjustments. 

Then I’ll try out the Instant Pot in its main function as a pressure cooker. I’m brand new to pressure cookers, probably because my mother and grandmothers didn’t use them, so it’s going to be an adventure. Have you jumped on the Instant Pot bandwagon yet? I think I might be the last person on the planet to get one!

Update 01/17/19: Pressure Cooker/Instant Pot Beef Stew, Classic Stovetop Beef Stew.

Slow Cooker Beef Stew

(Serves 4 to 6)

2 tablespoons extra virgin olive oil
2 1/4 pounds (1.02 kg) lean beef chuck, cut into 1.5-inch pieces
1 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided

2 teaspoons Worcestershire sauce

1/2 cup (4 fluid ounces/118 ml) drinkable dry red wine or water

1/2 large onion, chopped (6 ounces/170 grams—about 3/4 cup)

1 1/2 pounds (24 ounces/680 grams) Yukon Gold potatoes, cut into 1-inch pieces

4 medium carrots (12 ounces/340 grams), peeled, cut diagonally into 1-inch slices

3 stalks celery (6 ounces/170 grams), sliced diagonally into 1-inch pieces

1 1/2 cups (12 fluid ounces/355 ml) chicken broth or water

4 to 5 tablespoons (half a 6-ounce can) tomato paste

1 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes

1 bay leaf

Slurry of 1/4 cup unbleached all-purpose flour and 1/2 cup water

Garnish: 2 tablespoons chopped flat-leaf parsley and/or 1 cup of frozen peas

1 Brown the beef in two or three batches. (I do three because I’m really into thorough browning.) Plug in the Instant Pot. Select the Saute program. Press the Saute key again to go from Normal temperature to More. When the word Hot appears on the display, add 1 tablespoon of oil to the stainless steel cooking pot of the Instant Pot. 

2 Dry the beef cubes a batch at a time with paper towels, add to hot oil and brown very well in single layer, sprinkling with 1/8 teaspoon each salt and pepper and 1 teaspoon Worcestershire sauce. Transfer browned beef to a bowl. Repeat. (And repeat again if you’re doing three batches.)

3 Deglaze the cooking pot with 1/2 cup wine or water. Press the Cancel key. Add the beef back to the Instant Pot, along with all remaining ingredients except the slurry and garnish. 

4 Put on the optional Instant Pot glass lid, or use the pressure cooking lid with the steam release handle turned to Venting. Select the Slow Cook program. Within 10 seconds, press Slow Cook to set temperature to Normal. Within 10 seconds, press “+ or –“ to set time to 6 hours.

Note: Instant Pot users have reported all kinds of timing differences in the slow cooker function, so you’ll just have to see about this!

5 After 6 hours (if your stew is done), shake together flour and water until mixture is smooth. Stir the smooth slurry into the stew, taste and adjust seasoning; press Saute and continue cooking, stirring occasionally, for 5 minutes to thicken. Remove bay leaf, and sprinkle on parsley or stir in frozen peas. 

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Jean

Salisbury Steak - Classic American Comfort Food

Salisbury Steak recently popped into my head on a day that was just calling out for good old-fashioned comfort food. Nothing fancy, expensive or complicated; just good and satisfying.

Salisbury Steak was the invention of a 19th-century American physician. A great proponent of the health benefits of beef, Dr James Henry Salisbury recommended that his “steak” be eaten three times a day. Though three times a day is a bit much for me, I do enjoy Salisbury Steak occasionally.

Of course, if the only version you’ve ever had is the TV dinner (with painted-on "grill marks") or school lunch sort, you’re probably gagging right now. The elementary school I went to up to age 9 did quite a good job of most things on their menu, but the one after that had such bad food I nearly cried on my first day there.

Anything with ground beef in it was especially bad. It must have been the absolute lowest grade of beef allowed to be served to humans. I quickly learned to chew carefully so as not to break a tooth biting down on a piece of bone. Needless to say, more often than not I brought my lunch on Salisbury Steak days.

I always use organic grass-fed ground beef. Besides all its other benefits, it just tastes better. Read about the blind tasting I conducted in my Big Bad Burger Throwdown post.

Mr Delightful likes my Salisbury Steak so much he insisted on opening a rather decent bottle of pinot noir to go with it! It was a good pairing.

And can anything be called comfort food without my favorite accompaniment, Perfect Mashed Potatoes? What do you like to make on those days when only classic comfort food will do?

Salisbury Steak

(Makes 5 servings)

The Steaks

1 1/2 pounds (24 ounces/680 grams) lean ground beef (organic and grass-fed, if possible)
1/2 cup fresh breadcrumbs
1 large egg
1 tablespoon ketchup
1 1/2 teaspoons dry mustard
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon marjoram
1/2 teaspoon Worcestershire sauce
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil

The Gravy

1 small (4 ounces/113 grams) yellow onion, thinly sliced
1/2 pound (8 ounces/227 grams) mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 cups lower sodium beef broth
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
2 teaspoons cornstarch mixed with 2 tablespoons water

1 In medium bowl, mix together ground beef, breadcrumbs, egg, ketchup, dry mustard, salt, pepper, marjoram and Worcestershire sauce. Using 2/3-cup measuring cup, divide mixture into 5 equal portions and shape into oval patties about 5 inches long and 3/4 inch thick.

2 Heat (I mean really heat!) a large skillet*, add butter and oil, and brown the steaks well (I mean really well!) over medium-high heat, about 5 minutes on each side. Transfer steaks to a plate and pour all but about 2 tablespoons of the fat from the pan. Do not clean it! Add the onion and cook over medium heat, stirring frequently and scraping up the tasty brown bits in the pan, until soft and golden, about 5 minutes. Add mushrooms to the pan, and sprinkle with the salt and pepper. Cook, over medium heat, stirring frequently, until tender, about 10 minutes.

* I use this All-Clad 6-Quart Saute Pan (12-inch, 2.75 inches deep, straight sides). Being stainless steel with no nonstick coating, you can get it really hot to put a brown crust on things. I can't imagine that my gravy would have turned out so beautifully brown if the steaks hadn't been browned really well, leaving fabulous fond in the pan. And its straight sides mean a large surface area for cooking.

3 Add beef broth, ketchup and Worcestershire sauce to skillet. Mix well, bring to a boil. Reduce heat and stir in cornstarch mixture. When sauce begins to bubble and thicken, add steaks back to pan. Cover loosely and simmer for about 15 minutes, stirring occasionally, to heat through. When 2 or 3 minutes remain, taste and adjust seasoning.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites.

Jean