Stew Beef (Pressure Cooker)
Stew Beef (Pressure Cooker)
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This applies to stew beef, not a large piece of beef like a pot roast. A few days ago I was going to make some ground beef patties with a gravy sauce, and my new and to my discovery, less than desirable meat grinder failed at simply grinding beef. Since I had the meat cut to stew size to feed into the grinder. Backup plan, use my stove top pressure cooker. I looked up the time for stew beef, 20 minutes, easy, and quite delicious beef that is tender and juicy. Win win 🙂 Follow your pressure cooker's safety instructions.
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Stew Beef (Pressure Cooker)
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Rating: 5
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This applies to stew beef, not a large piece of beef like a pot roast. A few days ago I was going to make some ground beef patties with a gravy sauce, and my new and to my discovery, less than desirable meat grinder failed at simply grinding beef. Since I had the meat cut to stew size to feed into the grinder. Backup plan, use my stove top pressure cooker. I looked up the time for stew beef, 20 minutes, easy, and quite delicious beef that is tender and juicy. Win win 🙂 Follow your pressure cooker's safety instructions.
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Ingredients
  • 1 1/2 kilos beef see Step 1, (3 lbs)
  • water as needed
Servings: servings
Instructions
  1. The amount of beef (stew beef, beef that is cut into pieces) is not really important, I used 1 1/2 kilos but I also have a 9 liter (9 1/2 quart) pressure cooker. Main thing is the pressure cooker (for smaller pressure cookers) is no more than 2/3 full.
  2. Add the beef to the cooker. Add about 1 to 1 1/2 inches of water, again, do not go over 2/3 full. You need water in the cooker, you are not going to boil the meat, as when it is under pressure, the water does not boil, it is certainly ok if there is meat above the water!
  3. Place the lid on and lock, bring to high heat. When the jiggler starts moving and releasing pressure, turn the heat down but maintain the pressure release and jiggler moving (indicating full pressure). Start timing for 20 minutes.
  4. When 20 minutes have passed on full pressure, turn of the heat and move the pressure cooker to an unused burner to allow a natural release of pressure.
  5. When the pressure is released and it is safe to open your pressure cooker, go ahead and open, use beef as needed in other recipes. Don't forget to try a piece first 😉
  6. I simply added the stew beef to a sauce pan of beef gravy and served it with homemade spatzle, excellent dish.
  7. Recipes to use stew beef in could be simply beef and gravy, beef and noodles, etc.
Recipe Notes

For pricing, this depends on how much beef you are using and where you sourced it from. I will just use a blanket Fair cost for this.

Variant: 1. Increase the time to 21 or 22 minutes for an even more fall apart tender beef.

Adapted from using pressure cooker times on the internet.

Beef Stew Gratin
Beef Stew Gratin
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Sounds very good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Beef Stew Gratin
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Sounds very good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. You will need a deep oven proof pan with a oven proof lid, if no lid, just use foil.
  2. Add salt and pepper to the flour and coat the cubed beef. Brown the beef in the deep ovenproof pan with a splash of olive oil. Remove the beef from pan.
  3. Add a bit more oil to the same pan and cook the onions until translucent, then add the carrots and celery and cook for another 3-5 minutes, then add the garlic and cook for 2 minutes more.
  4. Add in the tomato puree and rosemary and stir in, cook for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes. Add the red wine, simmer to reduce slightly. Add the beef stock and allow to reduce for about 10 minutes.
  5. Cover the pot with a lid and place in the oven for 1 1/2 to 2 hours.
  6. Remove from the oven and remove the lid or foil. Give the stew a quick mix, smooth out the stew and cover with thinly-chopped peeled potatoes, arranged so they are overlapping slightly. Drizzle with the butter, and season to taste with salt, pepper, and dried thyme.
  7. Increase the oven temp to 200 C, leave the pan uncovered and place in the oven again and bake for another 45 minutes or until the potatoes are tender.
  8. Remove from the oven, sprinkle the Gruyere cheese over the potatoes. Place the oven again for 5 to 10 minutes on until the cheese is bubbly.
  9. Serve.
Recipe Notes

Figure about 100 Baht for the beef, the cheese in minimal. For 6 servings, this is about 50 cents per serving.

Shortcut: Tenderizing Beef with Tomatoes.

Provided courtesy of good friend, Stephen Connell.
United States.

Braised Beef in White Wine
Braised Beef in White Wine
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The original title of this recipe was very misleading, called sirloin tips. First off, tips are scraps from roast cuts, aka, stew meat, but 'tips' seems to be the buzzword this year. The other misleading thing was the recipe called for a sirloin steak, cut into pieces, and those pieces suddenly became sirloin tips. I am not going to state any particular type of steak or cut to use, especially for where I live, just go with a cheap cut of beef. When I make this I will get exact measurements as well.
Servings Prep Time
2 servings 10 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
2 servings 10 minutes
Cook Time
1-1 1/2 hours
Braised Beef in White Wine
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The original title of this recipe was very misleading, called sirloin tips. First off, tips are scraps from roast cuts, aka, stew meat, but 'tips' seems to be the buzzword this year. The other misleading thing was the recipe called for a sirloin steak, cut into pieces, and those pieces suddenly became sirloin tips. I am not going to state any particular type of steak or cut to use, especially for where I live, just go with a cheap cut of beef. When I make this I will get exact measurements as well.
Servings Prep Time
2 servings 10 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
2 servings 10 minutes
Cook Time
1-1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. In a medium size bowl, mix together the flour and salt, pepper, and garlic powder as desired. Toss the beef cubes in the flour.
  2. Heat the oil in a large non stick skillet, when hot, add the beef cubes and saute until just about rare to medium rare, just use the touch test to tell what is good to your liking.
  3. Add the onions and cook those until softened, then add the butter, then the mushrooms. stir everything around and when the mushrooms are wilted and starting to brown, remove everything from the pan and cover to keep warm.
  4. To the same pan add the wine and let that reduce a tittle bit then add the broth and bring to a boil, return the beef and vegetables to the pan and reduce to a simmer and cover. Simmer for about an hour, stirring occasionally, or until the beef is tender.
  5. When the beef is tender, mix together the cornstarch with a 2 tablespoons of cold water to make a slurry. Add to the skillet and stir in to thicken the sauce a little.
  6. Serve with mashed potatoes or rice and a vegetable for a complete meal.
Recipe Notes

Figure about 50 Baht for 250 grams of beef. For 2 servings, this is about 74 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Russian Beef Stroganoff
Russian Beef Stroganoff
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This is the classic Russian Stroganoff, and sounds very good! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
4 servings 30 minutes
Cook Time
2 hours
Russian Beef Stroganoff
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This is the classic Russian Stroganoff, and sounds very good! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
4 servings 30 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Prep the beef by trimming away excess fat, remember, some fat provides flavor (and inches to the waistline) so remove any extra fat, then cut into 1/2 inch strips.
  2. Fill a pot halfway with water and heat, when it is boiling, add the beef and bring back to a boil. Spoon off any scum that forms on the surface. When there is no more scum, remove from heat and pour into a strainer and rinse with water.
  3. Add the beef to a pot with a tight fitting lid and add 3/4 cup of water then add the Mrs. Dash Seasoning, salt, pepper, soy sauce, paprika, and olive oil, stir together and simmer over medium heat, check occasionally to see if you need to add more water, there should be enough water to keep the beef moist but not soupy. Cook for 1 hour and check beef for tenderness, continue cooking, with more water if needed if the beef is not tender.
  4. When the beef is tender, stir in the garlic and whipping cream. mix the melted butter with the flour with a small whisk or fork then stir that into the beef.
  5. Simmer for an additional 20 to 30 minutes. Beef should now be good and tender with the sauce in a gravy like consistency. If the mixture gets too thick just thin it out with a bit more cream.
  6. Serve with mashed potatoes.
Recipe Notes

Figure about 200 Baht/kilo. For 4 servings, this is about $1.47 per serving.

Shortcut: Mrs. Dash Seasoning.

Variant: Add sauteed mushrooms.

This recipe for Russian Beef Stroganoff is from Natasha's Kitchen.

Panang Curry with Beef or Chicken
Panang Curry with Beef or Chicken
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Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Panang Curry with Beef or Chicken
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Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. This is the packet you need, widely available in the US and is at nearly every grocery store in Thailand.
  2. Heat a skillet on medium heat and add the coconut milk and the contents of the packet and stir to mix together.
  3. Add the beef or chicken. Stir fry and cook until cooked through. Add 1 cup of water and bring to a boil.
  4. Add kaffir lime leaves and chilies as desired and cook until meat is tender. Taste and season with fish sauce as desired.
  5. Serve with hot cooked rice.
Recipe Notes

Low cost.

Recipe from a curry paste packet.

Beef & Noodles III
Beef & Noodles III
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I am so looking forward to making this, this is true comfort food right here. Several shortcuts to make as well for additional savings. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
8 hours
Servings Prep Time
8-10 servings 10 minutes
Cook Time
8 hours
Beef & Noodles III
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I am so looking forward to making this, this is true comfort food right here. Several shortcuts to make as well for additional savings. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
8 hours
Servings Prep Time
8-10 servings 10 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. Oil or butter your slow cooker insert. From the author of this recipe: "Trust me, don't skip this step...you'll hate yourself later if you don't." I think this step is quite important.
  2. Add the beef to the slow cooker. In a large bowl, mix together the canned soup, gravy mix, and soup mix with 4 cups of water, pour soup mixture over the beef.
  3. Cover and cook for 6-8 hours, looking for very tender beef.
  4. About 30 to 90 minutes before serving, turn the slow cooker to High setting, add the mushrooms and egg noodles.
  5. For the egg noodles, if you have frozen egg noodles, add them as is, frozen, with the mushrooms. If you only have dried egg noodles, cook those in a pot of boiling water until just before tender, drain, and add those.
  6. Stir and squish down the noodles so they are covered with the liquid. Cover and continue to cook on High setting for 30-90 minutes to either cook the frozen noodles or heat through the cooked noodles.
  7. Serve.
Recipe Notes

The beef will cost about 200 Baht, if you can source this locally in a village market, you may get it cheaper. For 8 servings, this is about 74 cents per serving.

Shortcuts: Condensed Cream of Mushroom Soup, Au Jus Mix, Onion Soup Mix.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

Slow Cooker Beef on Rice
Slow Cooker Beef on Rice
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This sounds really good! On my to cook list for sure. Minimal ingredients as well makes for an easy to put together meal. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
8 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
8 hours
Slow Cooker Beef on Rice
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This sounds really good! On my to cook list for sure. Minimal ingredients as well makes for an easy to put together meal. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
8 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
8 hours
Ingredients
For the Beef
To Make the Gravy
To Serve
Servings: servings
Instructions
  1. Add the beef, broth, onion to your slow cooker, sprinkle with salt, pepper, and the Italian seasoning. Cover and cook on Low setting for 8 hours.
  2. About 15 minutes before serving, transfer the contents of the slow cooker into a large pot on your stove and bring it to a boil. Whisk together the corn starch and water, add to the pot and stir in until thickened.
  3. Serve over rice and garnish fresh chopped parsley if desired.
Recipe Notes

The beef will cost about 200 Baht. For 4 servings, this is about $1.47 per serving.

Shortcut: Italian Seasoning.

Provided by Slow Cooker Kitchen and Creme de la Crumb and the link to this recipe is here.
United States.

Traditional Sauerbraten
Traditional Sauerbraten
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Sounds really good, does take time to prepare this however. On my to cook list.
Servings Prep Time
6 servings 2-3 days
Cook Time
6 hours
Servings Prep Time
6 servings 2-3 days
Cook Time
6 hours
Traditional Sauerbraten
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Sounds really good, does take time to prepare this however. On my to cook list.
Servings Prep Time
6 servings 2-3 days
Cook Time
6 hours
Servings Prep Time
6 servings 2-3 days
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. Place beef, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
  2. Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef. Heat vegetable oil in a large Dutch oven or pot over medium heat; brown beef on all sides, about 10 minutes. Transfer the beef to a slow cooker.
  3. Pour the reserved marinade over the beef and cook on Low setting for 6-8 hours. When beef is fork tender, remove from the slow cooker to a plate and slice.
  4. Strain the liquid from the slow cooker and make a gravy by heating that in a small pot and adding cornstarch.
  5. Serve with potatoes or potato dumplings.
Recipe Notes

Beef would cost about 300 Baht/1 1/2 kilos, for 6 servings, this is about $1.47 per serving. Not bad for a once in a while meal.

Adapted from an internet recipe.

Slow Cooker Beef Stew II
Slow Cooker Beef Stew II
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Another good sounding stew recipe, this one uses caraway seed as well. On my to cook list.
Servings Prep Time
8-10 servings 30 minutes
Cook Time
8 hours
Servings Prep Time
8-10 servings 30 minutes
Cook Time
8 hours
Slow Cooker Beef Stew II
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Another good sounding stew recipe, this one uses caraway seed as well. On my to cook list.
Servings Prep Time
8-10 servings 30 minutes
Cook Time
8 hours
Servings Prep Time
8-10 servings 30 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and brown on all sides. Remove the skillet from the heat and transfer the beef to your slow cooker and add the potatoes, mushrooms, carrots, and onions and stir to combine.
  2. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick, some lumps are ok. Add the beef broth, thyme, caraway, salt and pepper to your liking and bring to a simmer, whisking, continue simmering and whisking until the gravy is smooth and thick, just a few minutes.
  3. Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender. Season with salt and pepper as needed and stir in the parsley. Serve.
Recipe Notes

Estimate about 200 Baht/kilo for beef, this vary greatly. For 8 servings this is about 74 cents per serving.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

French Onion Dip Sandwiches III
French Onion Dip Sandwiches III
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This is another way to make French Dip sandwiches preparing the meat in a slow cooker with condensed soup. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
4 1/2 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
4 1/2 hours
French Onion Dip Sandwiches III
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This is another way to make French Dip sandwiches preparing the meat in a slow cooker with condensed soup. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
4 1/2 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
4 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Season the beef with salt and black pepper. Heat a splash of olive oil large non stick skillet over high heat. Add the beef and brown on all sides. Place the beef in your slow cooker slow cooker.
  2. Add the onion, garlic, thyme sprigs and soup to the cooker. Cover and cook on High setting for 4 1/2 hours or until the beef is tender. NOTE about the beef, if using local raised beef from a village, you may want to cook for longer, check it at 4 1/2 hours then keep cooking and checking every hour after that.
  3. When the beef is almost done, heat the oven to 180 C. Line a baking sheet with parchment paper. Place the rolls, cut-side up, onto the baking sheet. Divide the cheese among the rolls. Bake for 1 minute or until the rolls are toasted and the cheese is melted.
  4. Remove the beef to a cutting board. Cut the beef into thin slices. Divide the beef among the rolls. Serve with the soup mixture from the slow cooker on the side for dipping.
Recipe Notes

Beef will run about 200 Baht for local raised beef, figure 300 Baht for the beef. For 8 servings, this is about $1.10 per serving, actually not that bad at all. I cannot price this with the cheese yet.

Shortcut: Condensed French Onion Soup.

Provided courtesy of good friend, Stephen Connell.
United States.