Re: stew

On 4/25/2025 8:45 AM, Ed P wrote:

On 4/25/2025 8:01 AM, BryanGSimmons wrote:

I browned the stew beef in some avocado oil, then put it to slow cook at 140F for 16 hours with a box of beef stock, and a generous amount of freshly cracked black pepper.  I scooped out some of the stock into a cup, let that cool, then added gelatin and corn starch.  I brought it back to a boil, then stirred in the thickener, then added carrots, and simmered for about 20 minutes.  Then I added S&P, MSG and ING, and the potatoes.  The lid went back onto the multicooker for 15 minutes pressure and slow release over about a half hour.
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https://photos.app.goo.gl/2F6MhKBvBeNStDNB7
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Next time I'll double the corn starch, but other that that it was perfect.  My wife said it was the best stew she'd ever had.  We ate all the carrots and potatoes, and there was meat and broth left, so I added carrots, and it's pressure cooking right now.
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 I'd have cut the ingredients much smaller.

Definitely cut the potatoes and carrots into smaller pieces.  I can't say I've ever had to add gelatin to a beef stew.  Perhaps that is what one does when using a pressure cooker.  To my way of thinking, stew is a long slow braise after browning the meat and adding the vegetables to the stock.
Jill