I wasn’t looking for a beef stew recipe when I created this. I was looking for a marinade for Arrachera meat (skirt steak).
Now I have a marinade and a beef stew I lovelovelove‼️
I think it’s safe to say that we’ve all figured out that the fattier cuts of meat do better in the crock pot than the lean cuts do.
With slow cooking becoming popular again, those desirable blade roasts have increased in price quite radically.
Enter in skirt steak or round steak (roast). These are very lean cuts of meat that require a combination of things: time, marinade, and pressure cooking.
Sounds complicated, it’s not, just needs some prep.
This marinade creates the most amazing ‘au jus’ gravy!
It is reminiscent in taste to consommé which is a more robust, flavourful version of broth.
Great for:
- hot beef dip sandwiches
- wraps
- tacos
- and INCREDIBLE beef stew just exploding with vegetables
This stew is different!
Try it once and I promise you will be hooked.
STEP 1: the marinade
ingredients
- 1/3 cup worcestire sauce
- 1/4 cup soya sauce, low sodium if possible
- 2 cloves garlic, chopped
- 1 tsp pepper
- 1/4 cup olive oil
- 2 lbs lean roast
this is how we do it
Combine all marinade ingredients well and add the roast.
- Marinate overnight or even better 2 days.
The end product is worth the wait.
time to cook it up!
I got this great pressure cooker that does not allow me to choose manual times or temperatures.
It reminds me of R2D2 from the movie Star Wars.
However I have used the stew setting with great success! It’s about 30 minutes.
It took a LOT out of me to release control of time and temperature to R2D2 but I did it and so can you!
Put the meat and the marinade into the pot and add 1/2 cup water.
Set to STEW.
When time is up do a quick release and remove meat to cool off while you prep the veggies.
SET ASIDE THAT BEEF AU JUS‼️
The beef stew part will be made on the stovetop and you will need a large pot and a medium pot.
STEP 2: Beef Stew Recipe
ingredients
- 4 cups cooked roast beef (above), trimmed and diced
- 1 lb potatoes, diced (dice size lol)
- 2 cups broth reserved from roast – if you’re short add water, if you have more add it all
- 2 tbsp butter
- 1 onion, diced
- 3 stalks celery, diced
- 2 cloves garlic, fine dice
- 8 oz mushrooms
- 1 cup carrots, diced
- Peas 1/2 cup or more
- 1 tbsp basil or 2 bay leaves
this is how we do it
In a med pot combine au jus and potatoes, simmer until potatoes are done, set beef aside to dice when you get a minute.
While that’s happening in a large pot:
- Sauté the celery and onion in the butter til onion is golden
- Add carrots cook til tender
- Add garlic, cook 1 min
- Add mushrooms, cook down
- Add basil, cook 1 min
- Pour potatoes and au jus in, diced beef and add peas
- Simmer 10 minutes
And ta daaaaa:
This picture does NOT do this stew justice.
This looks just like stew – boring.
The taste, it’s the taste that is so darn good.
Layers of flavour developed separately to their absolute maximum potential – omg 😳.
Try this recipe.
Call me and I will come make this recipe for you.
Ok too far, but are you feeling my enthusiasm?
The other options of a beef dip sandwich, tacos, or quesadillas still stand but it’s the stew that stole my heart.
Enjoy 😘 and share with your favourite friend!
FTB 