I came up with this recipe myself, so I’m pretty excited about it!
Tonight we had some stew beef to use, but we did not have 2 hours to wait for dinner. Thankfully, I remembered that we have a pressure cooker! Dinner was ready in 35 minutes.
Give this recipe a try. It has a wonderful, rich, fall flavor… the very tender beef has a perfect amount of savory sweetness, if I do say so myself!
2.5 pds. grass-fed beef for stewing
1 tbs. coconut oil
1 quart chicken stock
1 large white onion, sliced
25 baby carrots
2 sweet potatoes, cubed
1 cup mushrooms, sliced
salt and pepper
your favorite seasoning (I like Trader Joe’s 21 Seasoning Salute)
Heat the oil in the bottom of the pressure cooker on MEDIUM-HIGH heat (if your pot has an insert, do not use it for this recipe). Add the onion and the beef. Cook until most of the beef is browned on the outside.
Add the carrots and two cups of chicken stock. Cover and seal the pressure cooker, and turn the heat to HIGH until the regulator starts rocking. Then reduce heat to MEDIUM, and set your timer for 20 minutes.
In the meantime, put your sweet potato cubes in a medium-sized saucepan, and cover with remaining chicken stock (you may need more- be sure the potatoes are covered with stock). Boil for about 10 minutes, or until potatoes are tender.
Spoon about 1/3 cup chicken stock out of the cooked sweet potato pot (you can drain the rest), and saute your mushrooms on HIGH until the broth is completely reduced (I also added some leftover yellow squash from last night’s dinner).
When the pressure cooker is finished, release the lid according to your cooker’s instructions (mine needs to sit in a sink 1/2 full of cold water so the pressure can release). Add the drained sweet potatoes and the mushrooms, then season with salt and lots of black pepper to taste. I also sprinkled in a little more 21 Seasoning Salute.