French Country Stew— Pressure Cooker Recipe
Although best known for being the cut of NY Strip Steaks, the tapered end of the Striploin also makes for a gorgeous and flavorful stew.
INGREDIENTS
Striploin Petite Roast
1 onion, diced
3 cloves garlic, minced or sliced
1 red pepper, diced
2 tbsp tomato paste
1 cup red wine
1 cup broth
2 cups potatoes, diced (approx. 1/2” pieces)
2 cups beets, diced
NOTE: you can replace the beets and potatoes with other root vegetables, depending on what you like best. Beets make for a delightfully sweet stew, but you may prefer something more savory, in which case, you might use turnips, carrots, parsnips, etc. instead.
PREPARATION
Old-School Stovetop Pressure-Cooker Method:
Heat 1 tablespoon oil in the pot over medium high heat. Add onion, garlic, and red pepper and cook until translucent (5-10min), remove from pot.
If pot is dry, add another tablespoon of olive oil and heat until shimmering.
Pat your Striploin Roast dry and season with salt and pepper. Brown the meat on all sides (starting with the fat side down), 1-2 minutes per side (6-8 min total). Remove roast.
Add 2 tbsp tomato paste, vegetables, red wine, and broth. Stir to combine. Put roast back in.
Close pressure cooker. Cook for 1 hour once the pressure starts to release (about 1 hour 10 min total) on medium low heat.
Turn off heat, let the pressure cooker sit for 10 minutes so it can be safely opened.
Add potatoes & beets.
Close pressure cooker and return to pressure. Cook another 30 minutes (about 40 min total).
Turn off heat and, let pressure cooker sit 10 minutes so it can be safely opened.
Remove meat & shred with a fork. Mix the meat back into your stew and serve.
Instant Pot adjustments:
For the two pressure cooking cycles, use the low setting, let sit for approximately 10 minutes, then quick release to mimic the stove-top cooker.