Farmers And Cowboys Beef Stew

Recipe Ingredients

1 lb	454g / 16oz	Top round - trimmed of fat,
		And cut in 3/4" cubes
1 cup	237ml	Dry sherry or dry white wine
2 tablespoons	30ml	Low-sodium soy sauce
2 tablespoons	30ml	Chili powder
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground black pepper
1/4 teaspoon	1.3ml	Ground cayenne pepper
8 teaspoons	40ml	Red potatoes - quartered (small)
1 teaspoon	5ml	Peeled carrot - in 1/2" slices (large)
1 teaspoon	5ml	Peeled parsnip - in 1/2" slices (large)
1 teaspoon	5ml	Yellow onion - peeled & chopped (large)
2 tablespoons	30ml	Tomato paste
2 tablespoons	30ml	Finely chopped fresh parsley or cilantro

Recipe Instructions

Scatter the cubes of beef on a baking sheet and place them under a broiler. Watch carefully, and turn the beef to brown evenly. When it is browned, which takes several minutes, transfer the beef to a six-quart (or larger) pressure cooker.

Pour the sherry over the baking sheet to deglaze it. Scrape the wine and the browned particles into the pressure cooker with the meat.

Stir the soy sauce into the meat. Add the chili powder, cumin, coriander, black pepper and cayenne and mix well. Stir in the potatoes, carrot, parsnip and onion. The pressure cooker should be no more than two thirds full!

Follow the instructions in your pressure cooker's manual, but this is only the general procedure for cooking: After checking the valve and gasket, lock the lid in place. Place cooker over medium-high heat. When the cooker has reached the second ring, or the rocking valve begins to move, reduce heat to low and cook 20 minutes. If necessary, release the pressure during the cooking.

Turn off the heat and gently release the pressure. Remove lid. Stir in the tomato paste and mix well. Sprinkle with parsley or cilantro and mix again. Serve immediately.

This recipe yields 4 servings.

Source:
New York Daily News, 01-26-2000

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