An electric pressure cooker cooks up melt-in-your-mouth tender beef and vegetables in a fraction of the time and with minimal effort. Have a hearty, warming stew on the table in less than an hour.
1. Preheat electric pressure cooker on the sear/sauté function.
2. Season the beef all over with salt and pepper. Heat oil in pressure cooker pot. Add beef shanks, in batches, and cook, turning once, for about 5 min per side or until browned. Transfer to a plate and repeat with remaining shanks.
3. Add onion and garlic; cook, stirring, for 3 to 5 minutes or until softened. Stir in tomato paste, Worcestershire and beef broth. Scraping any bits off the bottom with a wooden spoon. Stir in carrots, celery, thyme and rosemary, then potatoes. Layer beef on top and pour in any accumulated juices
4. Seal the electric pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 25 minutes.
5. When the timer beeps, let pressure release naturally for 10 minutes. Quick release any remaining pressure. Remove the beef bones with a fork, pulling the meat into bite-sized pieces as you go. Scoop the marrow from the centre of the bones and stir it back into the stew.
6. Set pressure cooker to Sauté or necessary setting to keep the sauce at a simmer. Stir cornstarch mixture and gradually stir into the stew along with the peas. Cook, stirring, for 2 to 3 minutes or until stew thickened and peas are hot. Serve garnished with parsley, if desired
Browning the beef before simmering gives beef stew a rich colour and flavour. Brown beef in batches to avoid overcrowding the pot. Overcrowding will cause the meat to steam rather than brown.
Servings 0