Beef Stew
A stew is a mixture of components that are solid foods that are cooked in liquid and eaten with the resulting gravy. Any combination of vegetables and meat are acceptable as ingredients, particularly tougher meats such beef, rabbit, lamb, poultry. While stock is frequently used, water can also be the liquid for stew preparation. Stews are frequently simmered rather than boiled to allow flavors to meld while cooking.Since ancient times, stews have been produced. In Japan, stew's earliest known traces from the Jmon era were discovered.Herodotus also claims that the Scythians "placed the flesh into an animal's paunch, mixed it with water, and boiled it in that manner over the bone fire. Once the meat has been removed off the bones, the paunch easily holds all of the remaining meat. The bones burn quite well. Ingeniously, an ox or other sacrificed animal is made to boil itself in this manner.If you want a delicious stew, you should know what kind of meat to choose. How frequently a muscle is used affects how much collagen you're likely to find there. You'll discover more collagen in a muscle the stronger it is and the more work it has to do for the animal. Tenderloin of beef? Since it is a weak muscle, its collagen content is low, and it is therefore exceedingly tender. Conversely, a cow's chuck muscles, which carry a large portion of its body weight, are extremely powerful and collagen-rich. Age (younger animals have more collagen) and other factors can also affect the amount of collagen, although within any one animal, the strength and amount of use of a muscle are the most important indicators. Collagen is tough when is raw, but if you cook it long enough, it'll transform into meltingly soft gelatin, giving the meat a moist and tender texture. That gelatin will also seep into the surrounding stew liquids, increasing their viscosity and giving them rich body. The best cuts of beef for a stew are chuck, bone-in short rib, bottom sirloin flap, oxtails and brisket.For me, stew is the food that reminds me of childhood. My mother used to make stew very often, but only with potatoes, rarely was she making beef or chicken stew. I made this delicious stew remembering the times when I was a kid and my mom used to make it for us. I used the Instant Pot multicooker and the stew was ready in only 25 minutes. The meat was very tender and juicy and the stew overall was so delicious. Served with pickles, this stew is the confort food that you need in your life.
Ingredients
- 500 g beef meat
- 6 potatoes
- 300 g baby carrots
- 2 onions
- 400 g diced canned tomatoes
- 2 tbsp tomato paste
- 2 tbsp olive oil
- salt
- pepper
- smoked paprika
- granulated garlic
- fresh parsley
Instructions
- Start by cutting the onion small. Also cut the potatoes into larger cubes and the meat into cubes.
- Put the olive oil in the multicooker bowl and when the oil is hot, add the onion and fry it for 2 minutes. Put the meat and fry it for 2 minutes with the onion or until it starts to change color. Put the potatoes, carrots, diced canned tomatoes, tomato paste and 300 ml of water, mix well, put the lid on and set the multicooker to the pressure cooking function for 25 minutes.
- When the program is ready, release the pressure manually. Season with salt, smoked paprika, pepper and granulated garlic to taste. At the end, add the finely chopped parsley and the food is ready to be served.
Notes
