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Beef Stew (IP)

Beef Stew (IP)

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Yield: 4 to 6 Servings
Adapted from PressureCookRecipes

Classic American Beef Stew Recipe adapted to Instant Pot: Make this soul-satisfying beef stew. Tender & moist cubes of chuck roast and vegetables immersed in an umami rich, hearty, sauce.

Note: The pot may be Instant, but this will take 2 hours to prepare.

Note: The Instant Pot is not the best at browning the meat. You can sauté the meat, mushrooms and vegetables separately in a skillet and get better results. Just sauté until desired browning and set aside. Pick up the Instant Pot directions at the Pressure Cook the Vegetables step.

Updated to increase stock from 1½ cups to 2-3 cups.

Note: The pot may be Instant, but this will take 2 hours to prepare.

  • 2-3lb Chuck Roast
  • 3medium garlic cloves, crushed and minced
  • 8oz white mushrooms, thinly sliced
  • 2small onions, thinly sliced
  • 2-3celery stalks, cut in 1 inch chunks
  • 2-3medium carrots, cut in 1 inch chunks
  • 8small Yukon gold or Russet potatoes, quartered
  • ½cup frozen peas
  • ¼cup of dry sherry or Shaoxing cooking wine
  • 2bay leaves
  • ¼tsp dried thyme
  • 1TBS flour
  • Kosher salt and black pepper to taste
  • Chicken Stock Mixture
  • 2-3cups chicken or beef stock
  • 1TBS Worcestershire sauce
  • 1TBS soy sauce (not dark soy sauce)
  • 1TBS fish sauce
  • 3TBS tomato paste
  • Slurry
  • 2TBS corn starch
  • 1TBS water

Prepare the Instant Pot: Press SAUTE button and click the adjust button to go to SAUTE HIGH function. Wait until the Instant Pot says HOT).

Brown Beef: Season both sides of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 – 2 tablespoons olive oil to Instant Pot. Ensure to coat the oil over whole bottom of the pot. Carefully place the chuck roast in the Instant Pot. Brown for 6 – 8 minutes on each side.  Leave it alone until it’s time to flip the meat. Remove and set aside in a large mixing bowl.

Make Stock Mixture: While the chuck is browning in Instant Pot, mix 1 TBS Worcestershire sauce, 1 TBS soy sauce, 1 TBS fish sauce, 3 TBS tomato paste with 1½ cup chicken stock.

Sauté the Mushrooms: Add sliced mushrooms in pressure cooker. Sauté, stirring occasionally until all moisture from the mushrooms has evaporated and the edges are slightly crisped & browned. Roughly 6 minutes. Remove and set aside.

Sauté the Vegetables: Add 1 TBS of olive oil in Instant Pot if necessary. Add thinly sliced small onions and sauté until softened and slightly browned. Add minced garlic and stir for roughly 30 seconds until fragrant. Add all celery and carrots. Sauté until slightly browned. Season with salt and freshly ground black pepper if necessary.

Deglaze: Pour in ¼ cup sherry wine and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Let the sherry wine reduce to allow some of the alcohol to evaporate.

Pressure Cook the Vegetables:

Note: If you used a pan to saute the meat, etc., add the vegetables to the Instant Pot at this time.

Add 2 bay leaves, ¼ tsp dried thyme, quartered potatoes, and stock mixture to the pot. Mix well. Close and lock lid.  Press MANUAL on the Instant Pot and adjust time for 4 minutes. When done, use Quick Release process. Open the lid. Remove the carrots, celery and potatoes from Instant Pot and set aside.

Cut the Beef: While the vegetables are pressure cooking. Cut the chuck steak into 1 to 1½ inch cubes on a large chopping board. Place all stew meat and the flavorful meat juice back in the large mixing bowl. Add 1 tablespoon flour in mixing bowl and mix well with the stew meat.

Pressure Cook the Beef: Place beef stew meat and all its juice in the Instant Pot. Partially submerge the meat in the liquid without stirring, as you don’t want too much flour in the liquid at this point. Close and seal lid.  Select MANUAL on the Instant Pot, HIGH PRESSURE and adjust time to 32 minutes.  Let sit for 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.

Thicken Beef Stew and Add Vegetables: Select SAUTE on the Instant Pot button and set to medium. Mix corn starch and water to form slurry and when the sauce is boiling, add and stir a little at a time to the Instant Pot to thicken the stew. Add frozen peas, sautéed mushrooms, carrots, celery and potatoes in the pot. Taste and season with kosher salt and freshly ground black pepper if necessary.

Flaky Chicken Hand Pies

Flaky Chicken Hand Pies

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Yield: 9 Servings
Adapted from David Tannis / NY Times

Chicken potpie to go.  Very similar to the other hand pies here, but this one is made with store bought puff pastry.

  • 4whole boneless, skinless chicken thighs or breasts (about 2 lb)
  • Salt and pepper

Filling:

  • 2TBS butter
  • 1large onion, diced (about 1½ cups)
  • 2small cloves garlic, minced
  • 1tsp chopped fresh thyme
  • 8oz brown or white mushrooms, chopped (about 4 cups)
  • 2TBS all-purpose flour
  • 1cup chicken broth or stock
  • ½cup crème fraîche
  • 6scallions, white and green parts only, chopped
  • 3TBS freshly chopped parsley

Crust:

  • 1sheet (about 10-by-15 inches) frozen puff pastry, thawed in the refrigerator
  • 1egg, beaten with 1 TBS water


Prepare chicken:

Heat oven to 375°F. Season chicken generously with salt and pepper. Roast, uncovered, for 30 to 45 minutes, until cooked through. Set aside until cool enough to handle.

Chop chicken roughly into 1/2-inch chunks and set aside or refrigerate, covered, for up to 2 days.

Make filling:

In a large skillet, melt butter over medium-high heat. Add onion and cook until softened, stirring, about 5 minutes. Add garlic, thyme and chopped mushrooms. Season mixture with salt and pepper and reduce heat to medium.

Cook, stirring, until onions have colored slightly and mushrooms are tender, about 5 minutes. Sprinkle with flour and stir to coat. Add broth and cook, stirring, as mixture thickens. Add chicken, turn heat to low and cook 5 minutes more. Stir in crème fraîche, turn off heat, and set aside to cool. Stir in scallions and parsley. Season with salt and pepper to taste.

Assemble:

Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured (or parchment-paper-covered) work surface. Using a rolling pin, roll out into an approximate 15-inch square. Use the tip of a knife to cut into 9 equal squares. Spoon about 3/4 cup chicken mixture into the center of each piece, then divide any remaining mixture evenly on top, so each has the same amount.

Brush two adjacent edges with egg wash. Pick up and fold the dry corner of pastry over the filling to make a triangular pie. Press and pinch both edges together tightly to seal. Divide on the prepared pans.

Bake:

Brush the tops with egg wash and bake until deep golden brown, about 20 to 25 minutes.

Serve warm.

Chicken Marsala

Chicken Marsala

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Yield: 2 to 4 Servings
Adapted from a faux Olive Garden recipe

There are lots of Marsala recipes around. The striking difference is about half call for sweet Marsala and half call for dry. Depends on your personal taste. I much prefer the dry. Make sure you get a decent Marsala, preferably imported. Supermarket “cooking Marsala” is an abomination and shouldn’t be used for anything.

  • 4chicken breasts, boneless & skinless
  • ½cup AP flour
  • salt & pepper
  • 3TBS oil
  • 4TBS butter, room temperature
  • 8oz fresh mushrooms, sliced
  • 1shallot, peeled and minced
  • ¾cup dry Marsala wine (see note below)
  • ¾cup chicken stock
  • 1packet unflavored gelatin (2½ tsp)

Prepare sauce:

Combine Marsala and stock in a mixing bowl or large measuring cup and sprinkle gelatin all over surface. Set aside.

Prepare chicken:

Add flour, salt and pepper to a shallow bowl and mix to combine.

Pound chicken breasts between sheets of plastic wrap until about ¼” thickness.

Season chicken with salt and pepper, then dredge in flour, knocking off excess.

Cook mushrooms:

Heat 1 TBS oil in a skillet over medium heat.
Add the mushrooms and a pinch of salt to the pan and cook for 5 to 10 minutes, until nicely browned. Set aside. Optional: Push mushrooms to one side and add a finely diced shallot to pan, cook until softened. Remove both to a dish and set aside.

Cook chicken:

Add 2 TBS oil and cook chicken breasts on medium heat for about 3 minutes on the first side, until lightly browned. Turn breasts over to cook other side until they are around 145°F internal temperature.
Return mushrooms to pan and add Marsala-stock-gelatin mixture around chicken pieces. Cover and simmer for about 5 minutes. Check chicken temperature for 160°F. Remove chicken to serving plate.
Remove pan from heat. Add butter to the remaining sauce, stir butter until it is melted and an emulsion is made.
Distribute sauce over chicken breasts and serve immediately.

Side dish suggestions:

Vegetables Starches
Green Beans Wide Noodles
Broccoli Risotto
Asparagus Boiled/Steamed Potato

Note: Marsala wine is a fortified wine from Sicily and can be either dry or sweet; it’s used to create a rich caramelized flavor to the sauce. The wine is added to the chicken and mushrooms with butter to create the rich brown sauce for that authentic Italian taste. Chicken Marsala is best served with a starch like potato or over pasta.

Mushroom and Asparagus Risotto

Mushroom and Asparagus Risotto

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Yield: 4 Servings
J. Kenji Lopez-Alt / Serious Eats

Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is to add that asparagus right at the end for the best flavor and texture.
A touch of soy sauce and miso paste brings out the rich, savory character of the mushrooms.
Washing the rice with the stock creates a starchy liquid that delivers maximum thickening power during cooking, resulting in a creamier final dish.

  • 1½cups (about 13 ½ oz) risotto-style rice (see note)
  • 1quart low-sodium homemade or store-bought chicken stock
  • 1cup white wine (optional; can be replaced with additional broth)
  • 2TBS butter, plus more for finishing, if desired
  • 2TBS extra-virgin olive oil
  • 2medium cloves garlic, grated on a Microplane (about 2 tsp)
  • 2small shallots, finely minced (about 2 TBS)
  • ¾cup heavy cream, whipped to stiff peaks
  • 3oz finely grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • Chopped herbs or other garnishes, as desired


Combine rice, chicken stock, and wine in a large bowl. Agitate rice with fingers or a whisk to release starch. Strain through a fine-mesh strainer set in a 2-quart liquid cup measure or another large bowl. Allow to drain 5 minutes, stirring rice occasionally.

Heat butter and oil in a heavy 12-inch skillet over medium-high heat until foaming subsides. Add rice and cook, stirring and tossing frequently, until all liquid has evaporated, fat is bubbling, and rice has begun to take on a golden blond color and nutty aroma, about 5 minutes. Add garlic and shallots and continue to cook, stirring frequently, until aromatic, about 1 minute. Give reserved broth a good stir and pour all but 1 cup over rice. Increase heat to high and heat until simmering. Stir rice once, cover, and reduce heat to lowest possible setting.

Cook rice for 10 minutes, undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.

Remove lid and add final cup of stock. Increase heat to high and cook, stirring and shaking rice constantly, until risotto is thick and creamy. Off heat, fold in heavy cream and cheese. Season to taste with salt and pepper and stir in herbs as desired. Serve immediately on hot plates.

Brown Mushroom Gravy

Brown Mushroom Gravy

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Yield: 4 Servings
Kimberly Killebrew / Daring Gourmet

If you’re looking for a delicious brown mushroom gravy, look no further!
Absolutely nothing beats homemade when it comes to gravy and there is no reason whatsoever to resort to the packaged stuff because one, homemade is easy enough to make; two, the packaged stuff is full of junk ingredients; and three, packaged doesn’t come anywhere close to the flavor of made-from-scratch gravy!
For a mushroom gravy with great depth of flavor, here are a few tips: Butter is a great option for sauteing the onions and mushrooms, but for even more flavor use beef drippings, lard or bacon grease. Then cook the onions until they’re nicely golden brown, which is key to the flavor of the gravy. Do the same with the mushrooms, caramelizing them for optimal flavor. While cornstarch can be used for thickening, flour is the best choice for flavor. Add some extra butter to the caramelized onions and mushrooms, then add the flour and cook it for a couple of minutes. This roux-like method is absolutely key to the flavor of the gravy.
Serve this delicious brown mushroom gravy over roasts, steaks, meatloaf, roast chicken, potatoes, Yorkshire puddings, vegetables and more!

  • 2TBS butter, bacon grease, lard or beef drippings
  • 1yellow onion ,finely chopped
  • 1clove garlic ,minced
  • 16oz fresh mushrooms of choice (I used button mushrooms in the photos) ,cleaned and sliced
  • 4TBS unsalted butter
  • 4TBS all-purpose flour
  • 2cups strong beef broth
  • 2tsp balsamic vinegar
  • ½tsp sea salt plus more to taste
  • ½tsp sugar
  • ¼tsp dried thyme
  • ¼tsp freshly ground black pepper
  • Optional: For a creamy gravy, add a few TBS of heavy cream at the end

Melt the butter (or bacon grease, lard or beef drippings – any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.

Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.

Add the butter and melt. Add the flour, stir to combine and cook for about 2 minutes, stirring continually.

Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using)

Sautéed Mixed Vegetables

Sautéed Mixed Vegetables

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Yield: 4 Servings (double or half to suite)
Scott Nowell

This is a simple sauté for mixed vegetables. You can substitute about any vegetables you like here. Asparagus and Pea Pods both work well. Harder vegetables like carrots will need a little blanching before you start. Add other seasonings to suit the rest of the meal. Try a few red pepper flakes or some minced garlic added when the cover is removed, and the sauté time starts.  That’s easily enough for 4 in the photo above.

  • 1TBS olive oil
  • 1onion, sliced (red is nice for this)
  • 4-8oz mushrooms, thick sliced
  • 8oz green beans, trimmed.
  • 1/2cup water
  • salt and black pepper
  • grated parmigiana cheese, optional

Put olive oil in a cold 10- to 12-inch sauté pan. Turn heat to medium high. Add vegetables and water. Cover and heat over medium high heat for 8 minutes. Most of the water should boil off.

Remove cover, sauté 3-5 more minutes, tossing occasionally.

Season with salt and pepper. Option: sprinkle with a little parmigiana

Note:  If using medium to large asparagus, cut off the bottom 2 to 3 inches and peel the next two inches. If using pea pods, remove the string along the spine of the pods.

Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions

Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions

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Yield: 6 to 8 servings
J. Kenji López-Alt / Serious Eats

Nov 2014: Probably should rename this to feature the onions first. They really are the star of this dish. A bit of a lenghty cook for beans, but the onions and mushrooms make this a winner for a special meal. We used it first for Thanksgiving.

  • 4TBS unsalted butter or extra-virgin olive oil, divided
  • 1lb Cipollini onions, trimmed and peeled
  • Kosher salt and freshly ground black pepper
  • 2lb green beans, trimmed
  • 2TBS canola or vegetable oil
  • 1lb button mushrooms, washed, trimmed, and cut into quarters
  • 1medium shallot, finely chopped
  • 4medium cloves garlic, minced (about 4 tsp)
  • 1tsp picked fresh thyme leaves
  • 1tsp soy sauce
  • 1tsp juice from 1 lemon

Melt 3 tablespoons butter (or heat olive oil) in a large non-stick or cast iron skillet over medium heat. Add Cipollini onions, season well with salt and pepper, reduce heat to low, and cook, turning occasionally, until onions are a deep, caramel brown, about 45 minutes total.

Meanwhile, bring a large pot of salted water to a boil. Add beans and cook until tender-crisp, about 3 minutes. Drain and run under cool running water until at cold. Set aside.

Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms and cook, stirring occasionally, until they’ve released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Season to taste with salt and pepper. Add shallots, garlic, thyme, and remaining tablespoon butter (or olive oil) and cook, stirring, until fragrant, about 30 seconds. Add soy sauce and toss to combine. *

Add green beans, onions, and lemon juice to mushrooms and toss to reheat and combine. Serve immediately.

* Can be made ahead through this step, refrigerate until ready to serve. To serve, combine beans, mushrooms, and onions in a large skillet and cook over medium-high heat, stirring, until hot.

Shrimp Stuffed Mushrooms

Shrimp Stuffed Mushrooms

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Yield: 8 Mushrooms
https://www.youtube.com/watch?v=lO2pZYl8zAw

Fall 2017: The Cooking In Russia channel on YouTube has some great recipes. The chef is an American ex-pat living in Russia and currently working on opening a restaurant in Helsinki Finland.

  • 8large mushrooms
  • ½lemon
  • 2strips bacon
  • 2oz red onion, diced
  • 3/4oz garlic, chopped coarsely
  • 2oz small shrimp, peeled and deveined
  • ½tsp paprika
  • 1oz white wine
  • 2egg yolks
  • 2TBS bread crumbs
  • cayenne to taste, pinch to ½ tsp
  • parmesan cheese for grating
  • Special equipment: ceramic baking dish (metal can scorch mushrooms)


Preheat oven to 400°F.

Stem mushrooms and scrape more from inside to make large cavity. Save the scrapings and stems. Cut stems and add to removed bits.

Squeeze lemon over prepared mushrooms. Rub to coat.

Render bacon over medium heat. Add onion and garlic, cook about 5 minutes. Add mushrooms, stir, add salt, cook about 10 minutes.

Add white wine and cook 2 minutes. Add shrimp, cayenne and cook stirring.

Remove to blender cup and blend with stick blender or chop to any consistency you want.

Scrape into bowl and add 2 tablespoons of breadcrumbs, 2 egg yolks, stir until mixed.

Remove mushrooms from baking dish and stuff, making sure they mound in the center. Add olive  oil to baking dish and spread over bottom. Set mushrooms, stuffed side up in dish. Grate Parmesan over mushrooms. Bake for 16 minutes.

Special step: Transfer to plate and distribute pan juices over the mushrooms. Return to baking dish and pour plate juices evenly over mushrooms. For immediate use, return to oven and bake 7 more minutes.

-or-

At this point they can be set aside for serving later, or refrigerated. NEVER freeze!

From room temperature, cook for about 10 minutes. If refrigerated, bake for 11-12 minutes.

Chicken And Broccoli Stir Fry

Chicken And Broccoli Stir Fry

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Yield: 4

Cook! Stacey Cook

Say some nice stuff about the recipe Jed.
Prep:

  • 4cloves of garlic, minced
  • 4slices of ginger
  • 10oz broccoli, cut into florets

Marinate:

  • 12oz chicken breast, sliced ¼-inch
  • 1½tsp soy sauce
  • 1½tsp oyster sauce
  • 1tsp sugar
  • 1tsp baking soda
  • pinch white pepper powder, mix add
  • 4tsp corn starch and
  • 4tsp water, mix to coat, Add
  • 1TBS cooking wine and mix

Premix seasoning sauce:

  • 1½tsp dark soy sauce
  • 1½tsp oyster sauce
  • ½tsp sugar


Cook:
Preheat pan over medium-high heat. add 2 TBS oil. When hot add ginger slices, sizzle to extract flavor.

Add broccoli and stir fry for 15 seconds. Add a pinch of sugar and a pinch of salt.

When sugar and salt are dissolved, add 1 TBS Shaoxing rice wine to surface of pan.

When wine evaporates, add ⅓ cup water and cover for 30 seconds. Remove broccoli to a plate.

Add 2 TBS oil to pan, heat and add chicken to pan. Spread out and pan fry until bottom is golden. Add garlic and start stir frying, then add 1 TBS Shaoxing rice wine. Stir fry until wine evaporates.

Add premix sauce and stir fry until color is even. Add ⅓ cup water, which will thicken to sauce.

Turn off heat and add broccoli. Mix and serve.

Sausage Mushroom Caps Bolognese

Sausage Mushroom Caps Bolognese

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Yield: 24 pieces
Hannah Jack Tavern, Merrimack, NH (closed)

Circa 1988.  This recipe comes from the then chef at Hannah Jack Tavern in NH.  I took a class that he taught at That Kitchen Place in Amherst, NH. Makes a great party appetizer.

  • 1small onion, diced
  • ½green pepper, diced
  • ½sweet red pepper, diced
  • 3cloves garlic, minced
  • 4TBS olive oil
  • 4sweet Italian sausages, casings removed
  • ½cup crushed tomatoes
  • 2TBS chopped parsley
  • 1tsp dried basil
  • ½cup light cream
  • ¾cup shredded mozzarella / bread crumbs
  • 24large mushroom caps, cleaned & stems removed


Preheat oven to 400°F.

Heat 2 TBS oil over high heat until shimmering. Put garlic in oil, sauté for 10 seconds. Add diced onion, peppers, and garlic. Sauté until onion is translucent but not browned.

Crumble sausage into pan with onion and peppers, stir and press into bottom of pan with large spoon to brown sausage. Cook until light brown. Drain excess fat. Add tomato, basil and parsley and cook about one minute. Add cream and reduce until thick. Remove from heat and stir in Mozzarella. Let cool. Add breadcrumbs to bind.

In a large sauce pan, sauté mushrooms in remaining olive oil. Drain and arrange on cookie sheet. Stuff with sausage mixture and bake at 400°F for 5 to 8 minutes.

Tip

With a few changes, the stuffing makes a real tasty filling for stuffed green peppers.

  • ½mushroom stuffing
  • 3green pepper tops, minced
  • 8oz ground beef
  • 1cup white rice, cooked

Brown the ground beef and the minced peppers in a large skillet.  When brown add the rice and the mushroom stuffing.  Mix until heated through.  Follow the prep and stuffing instructions for stuffed green peppers.