Rustic Beef Stew.
As those who follow me on Instagram or Facebook know, hubby and I live mainly on chicken. This is because hubby will only eat chicken, beef and fish, and chicken is cheaper than beef or fish. He also only eats chicken breast. (I cannot lie; despite the variety of ways I find to serve up chicken breast, I do get bored with it.)
Last week I forgot to order chicken through my local organic collective. The chicken I buy is not organic (though that is available too, for a price that is way out of my reach!) but it is higher welfare free range than the offerings in most butchers or supermarkets, and cheaper too. However, my local butcher’s organic, grass-fed beef is cheaper than the collective’s. So, when I forget to place my order, what do you think I’d do?
Beef stew to the rescue!
Beef stew. Nothing complicated, just simple, wholesome, budget-friendly winter comfort food. Though somehow I chose the hottest May day on record here in Perth to make my first stew of the “winter”. (Hah! That’d be right!)
I used my electric pressure cooker, and the instructions should be roughly equivalent for any brand. This is a very easy dish to make, but allow plenty of time to prepare it. The browning takes a while as it is done in batches (but it is worth it for the added flavour), then there’s the interim step of adding the carrots and celery after the initial 25 minutes under pressure (important in order to avoid mushy veg) and then at the end of the cooking time it takes a while to come down from pressure naturally. The good news is that you can use this time to prepare any sides. The less good news is that if, like me, you want to take photos, the natural light has long since faded and you don’t have studio lighting.
Then again, the other good news is this beef stew tastes wayyyyy better than it looks.
It is rich and flavoursome and has the Fussy Hubby Seal of Approval.