Thursday, November 10, 2011

Homemade Beef Stew

The crisp days of fall are here and there's nothing like coming home to a steaming bowl of homemade beef stew. With the help of my pressure cook this three hour dish is done in almost 30 minutes! A pressure cooker uses steam to cook at super high temperatures and the steam creates a moist heat which helps tenderize tougher cuts of meat. If you're unsure which cut of beef to buy for stew asking your butcher what he has on hand is always the way to go.

To my pressure cooker I add in 1 pound of beef (cubed), organic carrots, celery and onions ( mirepoix, the fancy french term), yukon gold potatoes, tablespoon of tomato paste, beef stock, red wine, half a head of fresh garlic and two bay leaves- I seal the lid and when my pot begins whistling- dinner is done!

Chef Jen DePalma is now offering home cooking lessons to NYC, learn the secrets to making simple to spectacular suppers!

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