Pressure cooker American beef stew from Serious Eats by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry vermouth or red wine for sherry, and fish sauce for salt-packed anchovies.

  • CaffeineRage on November 18, 2022

    It is a delicious stew, but I do agree with the others that it is straddling the line between soup and stew. It's a rare miss for Kenji, he is usually on point. I will likely make it again but make some changes. For how soupy the stew was, I'll either use a bit of beurre manié at the start of the second pressure cook which would also enrich the stew a bit more, a bit of xanthan gum, and/or just mash and keep the discarded carrot to help tighten the broth. Also, I do feel that the broth could be cut back a bit in general. I would also suggest backing off a couple of minutes on the second pressure cook, I found the veggies a bit soft for my liking. Maybe 35 and 10 instead of the 30 and 15 times as listed. They weren't completely mushy, but they were very soft, even the potatoes.

  • Solnochka on January 26, 2021

    Same comments as already noted! Wish I’d read these beforehand. :-( Delicious but definitely not a weeknight meal. The gelatin is a nice touch for unctuousness, but again, too brothy and I’d probably not make it again.

  • anya_sf on February 01, 2018

    I also thought it was too soupy. The broth was very flavorful though, although it did need extra salt and pepper at the end. I made it because I'm learning how to use my Instant Pot, and this recipe was quite successful. However, I don't prefer this method to a traditional stove-top (or oven) stew method. I made it a couple of days ahead. The only problem I had was the quick release of pressure. It made a mess because the steam had broth in it. I ended up covering the valve with a kitchen towel to catch the mess. The instruction manual recommends natural release for stews, and I can see why.

  • chawkins on January 12, 2017

    A tasty stew, a little too soupy for me. As mentioned by previous reviewer, it is a little involved, had to use blender to mix the braising liquid, browned the beef, the braising vegetables and the serving vegetables, all separately. The beef was cooked for 30 minutes, then the braising vegetables and herbs were fished out and discarded before adding the serving veggies and cooked for another 15 minutes. There are other simpler recipes out there that are just as tasty.

  • FJT on November 11, 2016

    Quite a nice stew, but it wasn't a fast weeknight meal (took just over 2 hours from start to finish) and I have better beef stew recipes. Stew is also one of those dishes that is supposed to be frugal, so throwing out the veggies from the first stint of pressure cooking went against the grain with me even though I can see the rationale for it as they were quite mushy. I didn't bring it to pressure again for the second part of the cooking but rather just added the new veggies and left them to simmer on the stovetop. Glad I tried it, but probably won't make it again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.