Mega Cocina MCDHEPC5 Manual De Instrucciones página 35

BEEF STEW MAKES 6-8 SERVINGS
2 ½ TABLESPOONS OF OLIVE OIL. YOU CAN ADD MORE IF NEEDED.
2 LBS OF BEEF CHUCK, CUBED.
½ TEASPOON OF SALT
¼ TEASPOON OF GROUND BLACK PEPPER
1 MEDIUM ONION, CHOPPED
2 GARLIC CLOVES, MINCED
1 SHALLOT, MINCED
½ CUP BEEF STOCK
1 CAN CRUSHED TOMATOES
1/2 TEASPOON PARSLEY
5 MEDIUM CARROTS, SLICED
5 MEDIUM RED SKINNED POTATOES, SCRUBBED AND CUBED
1 CUP OF SWEET PEAS
IN THE PRESSURE COOKER, HEAT 1 TABLESPOON OF OLIVE OIL. IN BATCHES, ADD
BEEF TO BROWN, TURNING OCCASIONALLY (ABOUT 4 MINUTES). ADD MORE OLIVE
OIL AS NEEDED. TRANSFER BEEF TO PLATE AND SEASON WITH SALT AND PEPPER.
POUR OFF FAT IN COOKER. ADD REMAINING OLIVE OIL TO THE PRESSURE
COOKER AND HEAT. ADD ONION, SHALLOT AND GARLIC. COOK UNTIL ONION
BEGINS TO SOFTEN, STIRRING OCCASIONALLY.
STIR IN BEEF STOCK, TOMATOES AND PARSLEY. RETURN BEEF AND JUICES TO THE
PRESSURE COOKER. SECURE LID ON THE COOKER. SET PRESSURE HOLDING
TIME FOR 20 MINUTES. AFTER 20 MINUTES, RELEASE STEAM. OPEN THE LID
AND LET STAND FOR 5-7 MINUTES. SKIM OFF ANY FAT FROM THE LIQUID. ADD
CARROTS, POTATOES AND PEAS. REPLACE LID. SET PRESSURE HOLDING TIME
FOR 5 MINUTES. AFTER 5 MINUTES, RELEASE STEAM. REMOVE LID. THE STEW IS
READY TO SERVE.
17