Receita Solta

Delicious Beef Stew to Warm the Heart

RS

Por

Master Receita Solta

Delicious Beef Stew to Warm the Heart
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories480 kcal

Resumo para quem tem pressa

"This traditional pressure cooker beef stew combines succulent chuck cubes with potatoes, carrots, bell peppers, and tomatoes in a dense, aromatic sauce. It is worth preparing for the practicality of the one-pot dish that feeds the family with lots of flavor."

Delicious Beef Stew to Warm the Heart

O Que Você Precisa Saber

- Doure os cubos de carne em fogo alto aos poucos para formar crosta sem soltar água em excesso na panela. - Deixe os tomates cozinharem por 5 minutos antes de adicionar a água para soltar o fundo dourado da panela. - Cozinhe por 45 minutos na pressão após o apito e aguarde a pressão sair sozinha para a carne desmanchar de macia.

Ingredients

Main Course

  • 1 kg of beef (chuck or shank) cut into cubes
  • 2 tablespoons oil
  • 2 chopped onions
  • 4 cloves garlic, minced
  • 3 carrots cut into slices
  • 3 medium potatoes cut into cubes
  • 1 pimentão vermelho em tiras
  • 2 tomates picados
  • 2 liters of water
  • Salt and pepper to taste
  • Green onions to taste to finish

Instructions

Main Course

1

In a pressure cooker, heat the oil and brown the meat in portions. Set aside.

2

In the same pot, add the onion and garlic, sautéing until transparent.

3

Add the browned meat to the pot and stir well.

4

Add the chopped tomatoes and let cook for 5 minutes to release the juice.

5

Add the carrots, potatoes, and bell pepper, mixing everything.

6

Add the water, adjust the salt and pepper, and cover the pot.

7

When it starts to pressure, cook for 45 minutes.

8

Turn off the heat and let the pressure release naturally.

9

Open the pan, check if the meat is tender, and adjust the seasonings.

10

Finish with parsley and scallions and serve hot.

Equipe sua Cozinha

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Chef Tips

- Cut the potatoes and carrots into large pieces so they do not fall apart during the 45 minutes of pressure cooking. - If the sauce is thin when you open the pan, mash 2 potato cubes against the side with a spoon to thicken. - Let the stew rest for 10 minutes after opening the pan so the meat reabsorbs the juices from the rich sauce.

Variations

- Ensopado com cerveja preta: substitua 300 ml de água por uma lata de cerveja preta (malzbier ou stout) no cozimento. - Versão com ervilhas frescas: acrescente meia xícara de ervilhas frescas nos últimos 5 minutos com a panela aberta. - Ensopado rústico com mandioca: troque as batatas por pedaços de mandioca cozida que desmancham no molho de carne.

Substitutions

- Chuck or beef shank: replace with beef chuck, bottom round in medium cubes, or beef brisket with little fat. - Potato: can be swapped for cassava in medium pieces, sweet potato, or arracacha. - Red bell pepper: use yellow bell pepper for a sweet flavor or green bell pepper for a spicier and more rustic profile.

How to Store

Store the stew in a closed jar in the refrigerator for up to 4 days. The flavor is even more refined the next day after the seasonings penetrate well into the potatoes and meats.

Can You Freeze It?

Can be frozen for up to 90 days in well-sealed containers. The potato tends to change consistency slightly when thawing, but the full-bodied sauce and meat maintain excellent quality.

What to Serve With

Serve with loose white rice, seasoned carioca beans, crispy onion farofa and fresh green salad. A homemade chili sauce and slices of French bread to dip in the broth complete it.

Frequently Asked Questions

Why sear the meat in small portions?

Searing everything at once cools down the pan and causes the meat to release water, stewing in its own juices instead of creating a browned crust.

What is the best cut of meat for stews?

Cuts like chuck, shank, and shoulder have connective tissue and collagen that melt in the pressure cooker, making the meat very tender.

What to do if the meat remains tough after 45 minutes?

Cover the pressure cooker again with another half cup of hot water and cook for another 10 to 15 minutes under pressure.

How to reduce the acidity of the tomato in the stew?

The prolonged sautéing of the tomato with the caramelized onion already softens the acidity; if necessary, add half a teaspoon of sugar.

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