More About Pressure-Cooker Beef and Farro Stew
Total Time
Prep: 40 min. Cook: 30 min. + releasing
Makes
12 servings (4 quarts)
Ingredients
1 boneless beef chuck roast (about 2 pounds), cut into 1-inch pieces
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
6 large carrots, cut into 1/2-inch pieces
3 celery ribs, chopped
1 large onion, chopped
6 garlic cloves, minced
1/4 cup tomato paste
1 cup dry red wine
6 cups beef stock
4 large Yukon Gold potatoes, peeled and cut into 1-inch pieces
1/2 pound fresh mushrooms, sliced
3/4 cup farro, rinsed
3 bay leaves
1 teaspoon garlic powder
1 teaspoon dried thyme
Directions
Sprinkle beef with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown beef in batches. Set aside.
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Add remaining 1 tablespoon oil, carrots, celery and onion to pressure cooker; cook and stir until vegetables are crisp-tender, 5-7 minutes.
Add garlic; cook 1 minute longer. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits.
Return beef to pressure cooker. Stir in stock, potatoes, mushrooms, farro, bay leaves, garlic powder and thyme. Press cancel.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 15 minutes; quick-release any remaining pressure. If desired, skim fat from stew. Discard bay leaves.
Can you freeze Pressure Cooker Beef and Farro Stew?
Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts
1-1/3 cups: 360 calories, 10g fat (3g saturated fat), 49mg cholesterol, 619mg sodium, 43g carbohydrate (6g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.
Prep: 40 min. Cook: 30 min. + releasing
Makes
12 servings (4 quarts)
Ingredients
1 boneless beef chuck roast (about 2 pounds), cut into 1-inch pieces
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
6 large carrots, cut into 1/2-inch pieces
3 celery ribs, chopped
1 large onion, chopped
6 garlic cloves, minced
1/4 cup tomato paste
1 cup dry red wine
6 cups beef stock
4 large Yukon Gold potatoes, peeled and cut into 1-inch pieces
1/2 pound fresh mushrooms, sliced
3/4 cup farro, rinsed
3 bay leaves
1 teaspoon garlic powder
1 teaspoon dried thyme
Directions
Sprinkle beef with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown beef in batches. Set aside.
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Add remaining 1 tablespoon oil, carrots, celery and onion to pressure cooker; cook and stir until vegetables are crisp-tender, 5-7 minutes.
Add garlic; cook 1 minute longer. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits.
Return beef to pressure cooker. Stir in stock, potatoes, mushrooms, farro, bay leaves, garlic powder and thyme. Press cancel.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 15 minutes; quick-release any remaining pressure. If desired, skim fat from stew. Discard bay leaves.
Can you freeze Pressure Cooker Beef and Farro Stew?
Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts
1-1/3 cups: 360 calories, 10g fat (3g saturated fat), 49mg cholesterol, 619mg sodium, 43g carbohydrate (6g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.
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