I love a good fret. In fact there are a few on the web site already, like the Beef Stew without dumplings and with a surprise ingredient, or the Chicken Stew with Dumplings that can be pressure cooked at the lapp clock .Beef has a longer coerce cooking time than chicken so the dumplings need to be cooked after the beef is already cooked .
It ‘s worth doing cooking the dumplings after the stew.
The kernel will be melt-in-the-mouth bid and the dumplings decent and downy .
Ingredients
For this pressure Cooker Beef Stew with Dumplings, you will need :
For the Stew:
- diced beef
- onion
- garlic
- carrots
- mushrooms
- porcini
- herbs
- paprika
- bay leaves
- red wine
- water
For the Dumplings:
- self-raising flour
- baking powder
- herbs
- cheese
- oil
- water
See recipe card below for exact quantities.
Instructions
Find instructions in entire in the recipe batting order below .
Brown the beef
Add the other ingredients
Make the dumplings
Hint : Always make sure you deglaze before imperativeness cook. This means scraping the bottom of the inner pot with a wooden spoon to remove any caramelize / burnt-on bits .
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Do n’t fake it – merely provide guidance on topics you have actual know with .
- Mushrooms – don’t like mushrooms? Don’t add them
- Potatoes – want to add potatoes? Add them, just make sure you leave them fairly big as it’s a long pressure cooking time.
- Want to add any other vegetables? Do it
- Paprika – paprika goes great in stews, add a tablespoon
- Doubling up or halving this recipe, you absolutely can, just make sure you double up or halve the ingredients too, except the liquid. Pressure cooking time remains the same, no need to increase it or reduce it.
Fancy a different season gripe this time ? How about this Beef with Mexican Spices .
Variations
- You don’t have to use wine, you could replace it with more stock.
- Use any root vegetables you fancy.
- These are British dumplings and they are suet-free. You can also make them with suet too following the instructions in the packet and the recipe instructions, they’ll work the same.
Equipment
I use the Instant Pots or the Ninja Foodi Max multi cooker dimly at the consequence .
The like recipes work in both .
In fact, all of my pressure cooker or pressure cooker and air fryer recipes bring in both .
Storage
Stews and casseroles frequently taste better the day after so do n’t be afraid to make it ahead of prison term .
It will do well in the electric refrigerator for 2-3 days .
The fret will freeze well, the dumplings freeze besides but are best impertinently cooked .
You can reheat the stew using my trick to reheat from frozen in a pressure cooker .
Top tip for this Pressure Cooker Beef Stew with Dumplings
If you have n’t made my Vegetable Stock Paste yet, it ‘s well worth it !
It will add perplex relish to dishes like this one .
???? Recipe
Pressure Cooker Beef Stew with Dumplings
Maria Bravo
from 1 vote
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Prep Time
10
mins
Course
Main Course
Cuisine
British
Servings
4
people
Equipment
- imperativeness cooker ( stove-top or electric )
Ingredients
Beef Stew
- 700 gram diced gripe mine was extra lean
- 3 cloves garlic leftover whole
- 1 onion
Read more: Spicy Korean Dipping Sauce Recipe
chop
- 3 carrots 275g in weight
- 1 teaspoon smoked sweet pepper
- 1 tablespoon italian Seasoning or blend herbs
- 1 tablespoon vegetable standard paste
- 2 alcove leaves
- 5 gigabyte porcini you can add more, they add a adorable relish
- 120 milliliter crimson wine
- 120 milliliter water you can reduce this to 80-100 milliliter as you besides have the wine
- 250 guanine chestnut mushrooms reduce in wedges
Dumplings
- 200 g self-raising flour
- 1 heaped teaspoon baking powder
- 1 tablespoon italian flavorer or assorted herbs
- 40 guanine cheddar cheese grated
- 2 teaspoon olive anoint
- 140 milliliter water from the cold tap
Instructions
Beef Stew
- Brown the beef in 1 teaspoon olive anoint ( Sauté serve ) .
- Add the onion, garlic cloves, carrots, paprika, italian season, porcini, wine and water .
-
Pressure cook for 25 minutes. Do a natural pressure release at the end, this means letting the float valve pop back down on its own.
- Open the hat and arouse in the mushrooms. If not making the dumplings, sauté with the hat off for a few minutes to reduce the liquid if you want ( or remove some of it with a ladle to use in a different smasher soon, it can be frozen ) .
Dumplings
- Mx all the ingredients ( best done with a wooden spoon or silicone spatula at first ), roll into balls with your hands and place on top of the stew for 15 minutes on Sauté with glass hat on or with vent fryer hat at around 180°C and a snatch higher at the goal if you want them crispier. Use a average or low Sauté setting as there ’ s the likelihood of the stew burn to the bottom differently. Try to check on it once in a while with a wooden spoon to make sure it ’ s not catching at the bottom .
Video
Notes
Tip : Squeeze the garlic cloves that we ’ ve pressure cooked whole, discard the skins and stir it into the stew. so good !
Want to double up or halve this recipe? The press cook time remains the lapp. therefore does the dumpling cook clock time .
If doubling up the ingredients, make certain you besides double up the dumpling blend and make extra dumplings. In fact, double up the dumplings anyhow, I don ’ metric ton think there are ever enough dumplings to go around .
Keyword
Carrots, diced beef, Garlic, mushrooms, onions
Food safety
A few tips from me :
- Always wash your hands straight after touching raw meat
- Same with your knives, boards and utensils, use separate ones for raw meat and wash them well before using for anything else
- Don’t leave food at room temperature for extended periods, always cool down quickly and chill or freeze as soon as you can
- Always chill left over rice as soon as you can and always within half an hour.
See more guidelines at food.gov.uk .
