I love my pressure cooker. I think I have mentioned that here before oh, maybe eleventy million times. I did have a big hunk of roast beast to deal with today, a beef round tip roast. It was approximately the size of 2 regulation basketballs put together. We got 2 nice sized roasts out of it and 3 bags (at 1 pound each) of stew meat. We had just under a pound of meat left so that went into tonight's stew.
This is the basic preparation method.
Dredge stew meat pieces in seasoned flour (salt and pepper). Then brown it in 1 TB of oil in your pressure cooker. Let the meat really sit there and sear to get the maximum flavor. Turn and let the other side brown as well. To this add 1 small chopped onion, 2 C of beef broth (or water, or water with a bullion cube in it) 1 TB of Worcestershire sauce, a couple of shakes of liquid smoke (optional), and a tsp of dried marjoram. Put the lid on your pressure cooker and bring it up to high pressure for 15 minutes. Release the pressure and add your choice of stew vegetables. Add any or all of the following, carrots, potatoes, sweet potatoes, celery, garlic, mushrooms, green beans, hunks of zucchini, yellow squash, and 1 can of diced tomatoes (or of course, fresh chopped tomato in season). Put the lid back on and then bring up to high pressure for 5 more minutes. The stew is ready in about 30 minutes total and tastes like it simmered all day!
Easy Peasy Beer Bread:
3 C of flour (can be half and half white and whole wheat)
1 TB of sugar (optional)
1 t salt
1 TB of baking powder
1 12 oz bottle of beer
1 cup of finely grated cheese (I did 4 cheese Mexican blend)
2 tsp of chopped fresh or dried rosemary
Mix all dry ingredients in a bowl, add the beer, mix together and pour into a greased baking pan and bake at 375 for 40-45 minutes or until toothpick inserted comes out clean. Let cool on a rack for 10 minutes. SUPER YUMMY! Bread is done in about an hour counting baking time! Please try it sometime, because it is quick and easy and delicious!