When I think stew, I think of the savoury meat and potatoes version with the rich, dark brown gravy. My mom’s version is more broth-like but she calls it stew. It is light and flavourful and we often have it with rice.
Makes 4-6 servings
Ingredients
1 medium onion, cut into eighths
2 large potatoes, 1½ inch pieces
2 stalks celery, 1½ inch pieces
3 large carrots, 1½ inch pieces
2 tomatoes, peeled and cut into eighths
2 oz (3 inch knob) fresh ginger, thinly sliced
2 pounds boneless beef short rib
2 teaspoons salt
Freshly ground pepper
6 cups water (may need more for Stovetop)
Instructions
Electric Pressure Cooker
- In the inner cooking pot of an electric pressure cooker, add onion, potatoes, celery, carrots, tomatoes and ginger.
- Season beef with salt and pepper. Add beef to the top of the vegetables.
- Add enough water to just cover the ingredients.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 35 minutes.
- Once the pressure cooking is done, natural pressure release for at least 15 minutes and then quick release the remaining pressure.
Stovetop
- In a large stock pot, add beef, onion, potatoes, celery, carrots, tomatoes, ginger, salt and ground pepper.
- Add enough water to just cover the ingredients.
- On high heat, bring the pot to a boil. Turn the heat down to low, cover and let simmer for 1½-2 hours.
Mom’s Beef Stew
Servings: 6 people
Ingredients
- 1 medium onion cut into eighths
- 2 large potatoes 1½ inch pieces
- 2 stalks celery 1½ inch pieces
- 3 large carrots 1½ inch pieces
- 2 tomatoes peeled and cut into eighths
- 2 oz 3 inch knob fresh ginger, thinly sliced
- 2 pounds boneless beef short rib
- 2 teaspoons salt
- Freshly ground pepper
- 6 cups water may need more for Stovetop
Instructions
Electric Pressure Cooker
- In the inner cooking pot of an electric pressure cooker, add onion, potatoes, celery, carrots, tomatoes and ginger.
- Season beef with salt and pepper. Add beef to the top of the vegetables.
- Add enough water to just cover the ingredients.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 35 minutes.
- Once the pressure cooking is done, natural pressure release for at least 15 minutes and then quick release the remaining pressure.
Stovetop
- In a large stock pot, add beef, onion, potatoes, celery, carrots, tomatoes, ginger, salt and ground pepper.
- Add enough water to just cover the ingredients.
- On high heat, bring the pot to a boil. Turn the heat down to low, cover and let simmer for 1½-2 hours.