Okay, there are two ways you could go about this. First option: you can take a 17 year walk to Mordor to drop the ring into the volcano. Second option: you could fly an eagle to the volcano, drop the ring in, fly back in time for elevensies.
Take the eagle. This is why I use a pressure cooker, friends.
So you can either bake the meat slowly for a few hours, or you can put it in the pressure cooker for a few minutes. Now, I will be honest here: sometimes I bake the meat because that’s the kind of mood I’m in. But most of the time I really don’t feel like having to remember that I left something in the oven for 2 1/2 hours. Because there are a total of 14 working feet in my house every day, and a total of 70 fingers. Things be a movin’ in this house, and I need to budget my brain power wisely. I’ve forgotten about things in the oven….a few times, we’ll just say. So the pressure cooker route is much easier for me. But I don’t want to discount the oven route completely, if you want to go down that path.
Also: I know stew recipes order you to flour your beef and brown them first. This has always been an unnecessary step to me, so I stopped doing it. Call me crazy, call me a revolutionary…but do you need to do everything in the original recipe? Nah. You control your fate, my friend.
- 1 package of stew beef
- 1 diced yellow onion
- 4 or 5 diced russet potatoes
- 4 large peeled, diced carrots
- 1 can of beef broth
- Kosher salt, ground black pepper, garlic powder, green herb (basil, parsley, oregano, maybe sage), paprika
- Splash of worcestershire sauce
Take The Low Road – Use Your Oven:
- Take the stew beef and season it with kosher salt, ground black pepper, paprika, garlic salt and a green herb (oregano, basil, parsley, maybe sage).
- Cook at 325F for 2 hours. This needs a very low temp for a very long time in order to gently cook the meat into beauty.
- In a large pot: place your diced potatoes, yellow onion, carrots and seasonings, and coat with some olive oil (maybe 2Tbsp, if I had to measure).
- Cook this on medium for about 1/2 hour, or until the potatoes are fully cooked.
- Add the stew beef into the pot and add 1/2 cup broth and 1 can of tomato paste (do not substitute this with anything else, like tomato sauce. You’re going for the texture more than the ingredient with this). Splash of worcestershire sauce
- Stir very gently and let simmer for about 10 minutes.
Take The Eagle – Pressure Cooker Directions:
- First, add the onion and stew beef to the pressure cooker pot and brown the meat until it’s browned on the outside.
- Then, add 1 cup of water, 1 cup of beef broth, put the lid on and cook for 10 minutes on high.
- Now, add 1 can of tomato paste, diced potatoes, diced carrots, kosher salt, pepper, garlic powder, green herb, splash of worcestershire sauce Cook for 6 minutes on high.
Eat heartily my friends.