Beef Stew

I made this for dinner December 21, 2012 aka the last supper according to the Mayan calendar's end of the World theory. Paired with a bottle of red wine and steaming hot rice, and good conversation with the husband to cap the night. Nostalgic of our Chicago dinners during the winter season.

Being away from home and not have any house-help or mom to cook for us, pushed me to my very limits in the culinary arts department. I bought this pressure cooker in Chicago and I could say it's been my bestfriend in the kitchen for quite some time. For this recipe, I would suggest you use one and possibly buy yourself one to make your life easier. I know most chef's would say otherwise. 

Ingredients:

• 2 Pounds Beef stew cut meat (in this recipe I used 2 cuts large size Osso Bucco, bone-in)
• 3 Tablespoons Olive oil
• 1 Large Onion, chopped
• 2 Tablespoons Worcestershire sauce
• 3 Cups Beef broth (try dissolving 2 beef bouillon cube to 3 cups of hot water)
• 3 Stalks Celery, chopped
• 2 Cups Baby carrots
• 3 Large Potatoes, peeled and cubed
• 1/2 Teaspoon Black Pepper
• 1 Teaspoon Dried Rosemary
• 1 Teaspoon Dried Thyme
• 1 Bay Leaf
• 2 Teaspoons Cornstarch dissolved in 2 teaspoons of cold water

Cooking Directions:

1. On medium-high heat, add the olive oil to the pressure cooker or skillet.
2. Pat dry the beef and sprinkle a bit of salt and pepper. Brown the beef on both sides.
3. Once brown, remove the beef from the skillet and add in the onion and saute until soft and transparent.
4. Put the beef back into the pot, then add the broth, Worcestershire sauce, rosemary, thyme and bay leaf.
5. Adjust the heat to medium-low. Put the lid of the skillet or seal the pressure cooker and simmer for an hour, 30 minutes for the pressure cooker. (follow the necessary instructions that came with your pressure cooker)
6. When the beef is tender, add in the celery, potatoes and baby carrots. Simmer for another 30 minutes or until the vegetables are tender. Season with salt and pepper to taste.
7. Stir in the dissolved cornstarch to thicken the sauce. Simmer for 5 minutes and turn off the heat. Let it settle in the skillet for 15 minutes before serving with hot steaming rice. Enjoy!