There are some nights you could really use a big bowl of hearty beef stew, but you
A) Don’t want to have something cooking for 5 hours, mostly because you just realized it’s already 4:30 and you don’t have time now, or B) You don’t actually want to eat something out of a bowl again today. You know those days when it doesn’t seem like anything you’ve eaten has needed the use of a fork, nor a plate, and you’re curious where your slippers and housecoat are by now? Thank goodness Matlock is on 24 hours a day on sundry channels.
Ya. So, here is a stew recipe for that kind of day. When you need an honest meal with big chunks of food in order to regain your status at the top of the food chain, instead of swimming in the wading pool just beneath it.
So you’re wondering: What is the difference with this stew recipe?
I’ll tell you: Put it on a stick.
It can be done! Follow me….
Your pressure cooker (because you finally got one, right?)
kosher salt, ground pepper, garlic powder
Put the stew beef in the pressure cooker with 2 cups of water and 1 Tsp kosher salt
Cook on High for 15 minutes. That’s right…15 minutes. Not 4 hours, not 5 hours….15 minutes and you’ll have on your hands perfectly cooked stew beef that falls apart beautifully.
Preheat your oven to 400F
Chop the potatoes and carrots into big fat chunks.
Put the potatoes and carrots on a baking pan and spray liberally with Pam. Sprinkle with kosher salt, garlic powder and ground pepper.
Cook for 15 minutes, then use a spatula and turn them over, and keep cooking for another 15 minutes, or until the potatoes are nice and golden and fully cooked.
Your beef should be done, so bring that out to cool off a bit.
Get out your bamboo skewers you have handy, and start putting the meat, potatoes and carrots on the sticks. Sprinkle with a little more kosher salt and garlic powder. Put it back in the oven for 15 minutes, just to get everything nice and toasty.
You’ll have some beef broth in the pressure cooker pot, so go ahead and put that into a pot on your stove. Add 1/8 cup of cornstarch, 1/2 cup milk into the pot, and cook on medium while stirring with a whisk constantly until it is nice and thick. Don’t leave the pot. You don’t want to do that….trust me. Just wait it out and make sure it’s perfect!
This stew on a stick should be absolutely amazing. If anything, it’s pretty darn clever!