What's Cookin' Italian Style Cuisine: beef stew

Showing posts with label beef stew. Show all posts
Showing posts with label beef stew. Show all posts

Pressure Cooker Beer Stew

Monday, August 12, 2019
I have to admit I had never used the pressure cooker mode before and boy was I missing out!


This beer stew was the fastest, juiciest meat cooked in this new Crock-Pot Express that I have ever eaten.


The biggest difference between using the slow cooker method is, that this pot can sear first so the meat is browned in the same pot and so easy!


After searing in around 4 to 5 minutes, add ingredients, set it, and viola, it cooks in 35 minutes as opposed to 5 to 6 hours in the slow cooker.


The meat is fork-tender, and adding a little thickening to the pot for 5 more minutes made the juices thick and perfect for dipping your bread in, isn't that the best part?


The crockpot express version has really upped their game with appliances and recently getting this as a gift, I am thrilled with mine.


You can slow cook, pressure cook, steam, make rice and homemade yogurt, brown, saute, and much more, all with this one “fancy” appliance.


It has the same features as an instant pot so if that's what you own, then just follow the same recipe ingredients and setting on yours.


Now, if you prefer not to use a beer in your stew using apple juice is a great substitution!


Make sure you follow the step-by-step instructions in the recipe card and scroll down to print them off.


Read everything in your manual before starting.





This is a big dish of stew with fresh garden vegetables in a rich beer sauce. The plate has pork roast sliced, potatoes, zucchini, green beans, carrots, fresh plum tomatoes with a fork in there ready to eat on a white plate.





Julia Child's Beef Bourguignon

Friday, January 6, 2012
Julia Child's (Boeuf a la Bourguignon) is a rich, beefy stew in red wine, with bacon, onions, and mushrooms.

This takes a little bit of time and more steps than many stews, but is very delicious. The meat is fork-tender, the vegetables burst with a robust flavor, and an amazing French meal.

I've always used a good burgundy wine; however, you can use a merlot or a cabernet as well.

Although I used London broil cubed, you don't have to worry about using expensive, pricey meat for this dish; use whatever beef is on sale, and stewing meat is perfect.

We love all kinds of stew,s and you may also like our Mississippi London Broil Pot Roast is one of our all-time favorites!

Julia Child is an amazing genius, and I have all her cookbooks and love watching her cook on YouTube and streaming channels. I learn something and a new trick to make life easier in the kitchen every time I watch her.

You may also like to try Julia's Steak Diane recipe, it's super easy, or maybe another 1950s classic like her Coquilles Saint Jacques recipe.

Scroll down to our recipe card for this classic stew and one of our all-time favorites by Julia Child.