Fall Stew

This stew works very well in either a pressure cooker or a crock pot as well as with beef or lamb.

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Ingredients:

• 1 lb cubed beef
• 3 large red potatoes
• 4 carrots
• 4 stalks of celery
• 1 large onion
• 1/4 head of cabbage cut in long, coarse slices
• 1 large sweet potato
• 3 cloves garlic
• 1/2 bunch cilantro
• 1/2 cup red cooking wine
• 1 small can tomato sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 Tbsp olive oil
• 5-6 bay leaves
• 1 cup water

Method

Chop onion into large chunks. Peel and slice carrots 1/4 inch thick. Peel celery removing outer layers and slice 1/4 inch thick. Peel and cut potatoes into 1 inch cubes. Smash and peel garlic. Wash cilantro well and remove stems. Slice cabbage, wash and drain. Put all these prepared ingredients in a bowl. Brown cubed beef with olive oil at med-high heat stirring often uncovered in a pressure cooker. After slightly browned, add all other ingredients, adding water last; mix well. Put lid and pressure cap on. Cook at medium heat for 5 minutes, then bring down to low for 12 minutes. Turn off but leave on burner until pressure cooker is silent and pressure valves have gone down. Cool off in sink with running water. Open when certain entirely depressurized.

Notes: This stew can be made in a crock pot. Would have to cook until meat is soft. I've had better outcomes in a presure cooker. The prep time is about 15 minutes of wash/peel/chop. Very hearty and tasty. Ready to eat in about 40 minutes from start to finish. I serve with crusty baguette/rolls. Can be made with lamb and yukon gold potatoes instead of red ones.

Number of servings: 8

Submitted By: yuca280623
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