Chef Eric Theiss prepares melt in your mouth beef stew that doesn’t take forever in the Power Pressure Cooker XL. Save time with this flavorful, heartwarming stew that’s also good for you!
• 4 medium peeled potatoes, diced large
• 1 lb. top round beef cut into large cubes
• 1/2 large white onion, diced
• ¼ medium green pepper, diced
• 3 cloves garlic, minced
• ½ tsp. cumin
• 1 Tbsp. oregano
• 8 oz. tomato sauce
• 8 oz. diced tomato
• 4 oz. water
• 6 oz. dry white wine
• 1 bay leaf
• 2 oz. vegetable oil
• salt and pepper to taste
1. Place the inner pot into the Pressure Cooker. Place the oil in the inner pot. Press the MEAT/CHICKEN button. Press the TIME ADJUSTMENT button and set to 20 minutes.
2. In small batches, sauté the beef in oil until browned on all sides. Remove and set aside.
3. Sauté onion, green pepper, and garlic. Cook until translucent. Add white wine and reduce by half. Add remaining ingredients and stir.
4. Place the lid on the Pressure Cooker and Lock. Switch the Pressure Release Valve to Closed.
5. Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the Pressure Release Valve to Open. When the steam is released completely, remove the lid.
6. Serve with white rice.
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