This recipe takes a bit longer than the dump-set-and-forget-it types, as it takes some babysitting. I cook the meat, then add the potatoes and carrots and cook again. Total time is about 2 1/2 hours. A quicker way to cook it is to add all the ingredients and then bring to pressure for 18 minutes. I did that the first time, from a recipe I found; but the potatoes and carrots were too soft and mushy for me.
Any kind of red meat would go nicely in this stew.
A nice alternative to the cornstarch slurry is to add instant mashed potato flakes, a little at a time, until the desired thickness.
This is good with a crunchy, chewy bread, or biscuits.
Servings: 4 – 6
Prep Time: 30 min
Cook Time: 2.5 hours, includes coming to pressure and natural pressure release
2 pounds beef stew meat (or venison or whatever kind)
2 medium-large onions, diced
2 generous stalks celery, diced, include leaves
a few shakes each of spices: paprika, celery seed, basil, cayenne, minced garlic, parsley
1 cup strong, hot coffee; mix 1 tablespoon salt into it to dissolve
1 cup water
4 or 5 medium potatoes, cut into bite-size pieces
7 medium-large carrots, cut into bite-size pieces
4 tablespoons cornstarch mixed with a small amount of water or broth to make a slurry
Directions: Use Sauté mode to brown meat and onion. When mostly cooked, stir in celery. Cook maybe 10 minutes more, then add spices and stir well. Cook another 5 minutes.
Add a small amount of the coffee/salt, and scrape to stir up the fond.
Pour the rest of the coffee, and the extra cup of water, into the pot. Stir.
Put on the lid, set to Seal. Set Meat/Stew mode to 10 minutes.
Since it was hot from the sautéing, the pot took about 10 minutes to come to pressure.
Natural pressure release for 10 minutes, then release pressure.
Remove lid carefully.
Add the potatoes and carrots, stir.
Replace the lid and seal.
Set Meat/Stew mode to 8 minutes.
When the 10 minutes is finished, allow 10 minutes for natural pressure release, then release pressure and remove the lid.
Press Cancel, then press Sauté.
Stir in cornstarch slurry and stir thoroughly. Allow to simmer and thicken.