This is another variation as to how you can make your beef stew. Hubby wanted rice today so I did it Asian style. If you wish for a more western style, check out my Pot Roast Recipe here! This meal can be made with the Instant Pot or any other brands of electric and stove top pressure cookers.
PS: I am not advertising for any brands of sauce here. The brands used here are what I normally use.
Serves 3-4 Paxes | 55 mins
- 2 lbs or 900g Chuck Steak
- 2 tbsp Olive Oil
- 1/2 Large White Onion; sliced
- 4 tbsp minced Garlic
- 2 tbsp Light Soy Sauce
- 2 tbsp Worcestershire Sauce
- 3 cups Unsalted Beef Stock
- Sea Salt
- Black Pepper
- 1 tbsp Corn Flour (dissolved in 1 tbsp Water)
- Season all sides of the Chuck with Salt and Pepper.
- Set to Sauté mode and wait for the ‘HOT’ indicator to pop out.
- Add 2 tbsp of Olive Oil to the pot. Brown all sides of the chuck, approximately 4-5 mins each side.
- Set the chuck aside. Cancel the mode.
- Cube the chuck up.
- Sauté Garlic and Onions.
- Add cubed chuck pieces and its juice.
- Deglaze with Beef Stock.
- Add Soy Sauce and Worcestershire Sauce. Mix it up.
- Close the lid to ‘Sealing’ mode. Set ‘Manual’, High Pressure and 25 mins.
- Allow 10 mins natural release.
- Thicken the dish with corn flour mixture. (I usually like to remove the beef cubes first)
- Serve hot with rice.
- Optional (with Peas): If you would like to add peas, you can stir them in just before you add the corn flour mixture.
- Optional (with Potatoes and Carrots): Instead of setting 25 mins in Step 10, set 15 mins and allow 10 mins natural release. Add quartered potatoes and carrots in the dish. Set for another 8 mins and allow natural release.
PS: Chuck is a very tough part of the cow. Please do not try this on the stovetop unless you are using a stovetop pressure cooker. You can also make this dish with the slow cooker after browning the chuck in a sauce pan. Simply set on ‘High’ for 8 hours. Add the potatoes and carrots only at the 6th hour.