The BEST stewed beef.. from Grandma De Ridder.. We’ve been adding to it, making it a ‘stew’ rather than just beef.. and it’s delicious..
1 1/2 lbs. to 2 lbs. stewing beef serves about 3 to 4 small servings.
Butter / OIL in pan. Coating the bottom and sides.
brown all sides of meat, take out of pan.
Add salt, pepper (rainbow) and nutmeg to meat.
1 med. onion cut coarse and 4 bay leafs. med. heat until onion soft not brown.
For stew: Add carrots, mushroom quarters, potatoes chunks.
Add 1 1/2 cups boiling water (2 if potatoes are in), 1 1/2 tsp. beef bovil
1 tablespoon brown sugar – I skip this, but Grandma did it.
2 tablespoons red wine vinager, 1 tsp. tarragon, 3/4 bottle beer.
Add meat back in,mix,cover.
high heat until boils then down to simmer. (hair over half way on stove)
PRESSURE COOKER SETTING HIGH (2), once steam is coming out nice, 1:20. 1:45 with potatoes
Dumplings or a good cornbread as a side.
Use my large burner, not the small one.
Also, trying less time for more sauce.. Like 1 20 even with potatoes
Was still too long.. set to between med and med lo
Made it without the beer, and with veg bouillon.. also some turnip. Added a little over a cup of water.. timed the cooking at 1.10 hrs. Haven’t tasted yet, but looks pretty good.. could maybe add even more water, but it isn’t dry.
Oh and I had it at med lo.. And started timing as soon as locked. Was a good boil before locking.
Also tried full beer and 1:10.. was nice and saucy