Mom was so impressed with my change in eating habits and attempts at cooking that she sent me a pressure cooker (6 qt) as an early Christmas gift.
FYI I now have a low carb recipe site over at LowCarbKitty.com!
I have never even seen one, much less used one, so last night was my first attempt. A DELICIOUS RESULTS ATTEMPT.
Inspired by this recipe, I concocted the following recipe and served it on cauliflower-rice. It was DELICIOUS. My friend that sampled it with me had seconds, and raved on about how good it was.
Since I get a weekly farmer’s basket, I pretty much just used whatever was in the box they sent. Those items below are italicized (note that I special ordered the mushrooms).
- Cubed stew meat (I used about 1.6 lbs, note that my cooker is only a 6qt)
- Large yellow onion – diced
- Butternut squash – peeled and cubed
- Chanterelle mushrooms – yellow (or any hearty mushroom) – about 1/4 lb
- Large carrot – peeled and diced
- 2 Tablespoons tomato paste
- 2 pinches of fresh rosemary
- 3 pinches of thyme
- 2 cloves of garlic, minced
- 2 cups of beef stock
- 1/2 cup chicken stock
- Salt n’ pepa
- Sauteed the onion in a little bit of olive oil and then set aside
- Sauteed the stew meat about 3 minutes per side to brown. I did not drain the fat after, but you could if you want to reduce some calories. VIVA ANIMAL FAT
- Add everything into the pot – follow your manufacturer’s instructions to seal pot, etc.
- Cook 15 minutes starting at the ‘start time’ for your pot (i.e. the knob is ‘rocking back and forth slowly) then turn off heat
- Let sit for 15 minutes after that, then open and NOM!!!!
As mentioned above, I served it on some cauliflower rice I made while waiting for the stew to cook (and I microwaved the rice for about 5 minutes to soften it up).
I could barely finish my bowl, it was so hearty and delicious. I just had a bowl today for lunch. YAY
Have any pressure cooker recipes you can share with me? 🙂
4 thoughts on “Recipe: Beef & Butternut Squash Stew”
Whoa, that looks yummy. Do you think I can make this in a slow cooker? What’s a pressure cooker? And where did you get that cool calorie chart?
Yes, you could definitely make it in a slow cooker. Not sure if the liquid level needs to be adjusted but I think it would be OK.
A pressure cooker essentially has a locking lid that then takes all the steam from the food and increases the pressure inside the pot, so instead of taking hours to cook, it only takes minutes. So it’s optimal for tough cuts of meat like the one in this recipe.
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