During the winter months (meaning November, December, and January here in Seattle) I get in the mood to slow cook yummy dishes that I dote over lovingly – dishes that bring me through the long winter nights.
But once February rolls around, and the daffodils bloom, and the days are noticeably longer (and warmer), the sunlight calls me to come outside to play. My fading interest in slow cooking is a sure sign that springtime is arriving.
So now that I’m into quick and easy, I wanted to share with you the quickest, easiest beef and root vegetable stew. Ever.
This beef stew took me 10 minutes to prepare. Chop. Chop. Chop. Once the pressure cooker was whooshing away, I was free to bike, play fetch with the dog, sit in the afternoon sun and read, whatever, for the next 40 minutes, only to return to a delicious, savory stew.
Beef Stew Recipe
Pressure cooker (that’s the secret to “quick” in this recipe)
- 1 – 1.5 pounds stew meat, cubed (from grass-fed, happy cows!)
- 1 large onion, cubed
- 2 parsnips, sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cups beef broth
- 2 cups water
- Put all ingredients in pressure cooker. Stir it all up with a big spoon. Make sure ingredients fill no more than ½ pressure cooker.
- Start your pressure cooker according to its directions. Once the pressure cooker is pressurized and quietly hissing away, set the timer for 40 minutes and go play.
- Really, off you go – do something you enjoy.
- Come back when the timer goes off, turn off the stove and either let the pressure release slowly on its own or place pot in a sink of cool water.
When the pressure is released, open the cover and you should find a delicious stew with tender, moist beef and tasty root veggies.
Be creative. In its simplicity, this recipe is very forgiving. I didn’t add any seasonings (I was in the quick mindset). No salt, no pepper, nada. And it was great. I may have added a tomato or two if they were handy. Chop up veggies that you have on hand, throw in some spices to suit and you are good to go.