Does this recipe for stewed beef look good?

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SEEING-TO-BELIEVE

SEEING-TO-BELIEVE

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www.littlepotatoes.com

Honey Balsamic Slow Cooker Beef Stew | The Little Potato Company

This Honey Balsamic Slow Cooker Beef Stew is full of flavor and couldn’t be easier—just throw everything in and let it cook! Loaded with veggies and thick honey balsamic sauce.
www.littlepotatoes.com
i'm planning to make it for rosh hashana
but in my pressure cooker..

2. should i cook it for 35 minutes and than release the pressure manually?

3. should i put the cornstarch at the end of cooking?

4. isn't it too much balsamic?

5. why there is no more liquid?

6. tnx
 
Recipes for slow cooker and pressure cooker will be a bit different.
Use the amount of liquid suitable for your pressure cooker!
Not less.
Vinegar mellows with cooking, so I would probably go for 3/4.
Th honey will cut through the acidity though

Thickening only once the cooker has been opened

30 minutes sounds reasonable but again check your cooker manual
 
When I use my Instant Pot, I do 35 minutes then 10 minute natural release (which is important and finishes the cooking). Then do a manual quick release to release any additional pressure.
 
That recipe looks very suspect to me. It doesn’t use nearly enough liquid.

And it likely won’t work in a pressure cooker, as the honey and tomato paste will thicken the liquid.

You are much better off using a recipe written for a pressure cooker.
 
Last edited:
I use this TNT recipe I have been making it for years now. Hope it helps.

www.discusscooking.com

Ms. Mofet's Instant Pot Beef Stew (Pressure Cooker)

Ms. Mofet's Instant Pot Beef Stew (Pressure Cooker) 3 - 4 lb. Bottom Round, rump or chuck roast Oil (your favorite oil for sautéing) All purpose seasoning (or favorite herbs and spices) Salt Ground pepper 1/4 - 1/2 cup Flour 10 oz. mushrooms, halved or quartered depending on size 1-1/2 C...
www.discusscooking.com www.discusscooking.com
 
jennyema said:
That recipe looks very suspect to me. It doesn’t use nearly enough liquid.

And it likely won’t work in a pressure cooker, as the honey and tomatoe paste will thicken the liquid.

You are much better off using a recipe written for a pressure cooker.
Click to expand...
You are right about the paste and honey. To thick It will burn in the pressure cooker. You need at least one cup of liquid in pressure cooker for a meat.
 
by the way.. i plan on ommiting the potatoes, celery, and worcestershire sauce.. is that fine? some of the people that will eat dont like celery. and i plan making mashed potatoes.....
and i dont want to buy the sauce for such little amount
 
So basically you are saying you don't want to make the recipe you linked to ;)
Too many changes.

Tell us what you end result you want to achieve and we can help you better.
 
i just like the idea of balsamic and honey with beef and want to see how it will work in the pressure cooker..

i think i'm fine now..

i had some questions which i asked so it's ok..

tnx for caring
 
SEEING-TO-BELIEVE said:
by the way.. i plan on ommiting the potatoes, celery, and worcestershire sauce.. is that fine? some of the people that will eat dont like celery. and i plan making mashed potatoes.....
and i dont want to buy the sauce for such little amount
Click to expand...
I get leaving out celery (I have to do that when I cook for my son) and maybe even the potatoes, since you'll essentially end up with a beef and carrot stew that you can ladle over mash. But I don't think I would leave out the Worcestershire. Just that one tablespoon will add so much rich flavor.

Is there a reason you're leaving it out? I'd personally ditch some of the balsamic (1/3 cup is a lot) before I'd leave out the Worcestershire sauce.
 
cool
i can try to buy it. but it is a speciallity pruduct here and expensive..

i have a very strong 10 old thick balsamic. i really need to consider less than 1/3 cup..
 
Is worcestershire sauce that expensive?
A little goes a long way!
 
Badjak said:
Is worcestershire sauce that expensive?
A little goes a long way!
Click to expand...
Well, they're in Israel. I looked it up and, in Israel, it's ₪21.90 for a 250g bottle. That equals $5.85 USD. So yeah, it's a little pricey. But, like you said, a little goes a long way, and I love Worcestershire (especially in stews that contain some type of beef) so I would definitely pay that.

The last bottle I bought was just a small one and it was over $4 for it.
 
SEEING-TO-BELIEVE said:
by the way.. i plan on ommiting the potatoes, celery, and worcestershire sauce.. is that fine? some of the people that will eat dont like celery. and i plan making mashed potatoes.....
and i dont want to buy the sauce for such little amount
Click to expand...
I sometimes just do the meat in the Instant Pot. Then do a steamed vegetable, and mashed potatoes to go with.
 
I should probably use my Worcestershire sauce more often.
As said, a little goes a long way.
It also lasts for years in the cupboard, just be sure to give it a good shake before using.
Both the celery and the Wrcestershire sauce add noticeable umami to the stew. You won't know exactly what is missing, you'll just think "gosh, something is not there".
Potatoes are entirely up to you. You could also mince the celery and perhaps not add quite as much as you normally would.
 
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