Lemonade is a treat, but apart from the lemons, it isn’t particularly nutritious. Fortunately, sprucing it up with real nutritional value is as easy as it is delicious. Continue reading “Healthy Herb Infused Lemonade”
We just got a pressure cooker, which means many a pressure cooker recipes are to come! This first recipe is for beef stew. The actual cook time was 25 minutes, with a 15 minute prep time for chopping veggies and preheating. The finished product tasted like it had been cooking for hours!
Pressure Cooker Beef Stew
Top Round Steak
Red Wine (Cab/Merlot/Zinfandel/Port*)
Finely Chopped Celery
Skinned Whole Carrots
Sear off the steak, about 2-3 minutes on each side (this locks in the flavor). Add steak to pressure cooker, just barely submerging in wine & water, at about a 3-1 ratio (3 parts wine, 1 part water). Cover with veggies. Sprinkle generously with course sea salt, pepper, and rosemary. Set pressure cooker for 25 minutes (we cook at 15psi pressure). If your cooker isn’t too full, quick release is acceptable when finished, otherwise we recommend natural release. When finished, remove steak from broth, add flour to broth is small batches, mix, and continue to due so until desired consistency is reached. Recombine with steak and enjoy!
Tip: Although delicious as is, a night in the refrigerator will add some extra depth to this already flavorful dish.
* Port will add a touch of sweetness to the soup.
**Water can be omitted entirely. I’ve made soup with nothing but port before to fantastic results!