Nom Nom Paleo Beef and Tomato Stew

This porcini and tomato beef brusque rib recipe can be made quickly in a pressure cooker!

In the kitchen, i plus one tin can equal much more than three. By combining ingredients packed with umami (mushrooms! beef! tomatoes!), you tin exponentially increase the oral cavity-filling savoriness of your concluding dish. Here's an example in the form of a comforting, fork-tender stew – and with a force per unit area cooker, it tin be on the tabular array in less than an hour.

Fourth dimension to make porcini and tomato beef curt rib in a pressure level cooker!

Serves four-6

Ingredients:

• v pounds grass fed beef short ribs, cut into 3- to iv-inch segments
• Kosher salt
• Freshly ground pepper
• ½ ounce porcini mushrooms
• ane loving cup boiling h2o
• 1 tablespoon lard or fat of choice
• 1 large onion, chopped medium
• three carrots, chopped medium
• ii celery stalks, chopped medium
• 6 cloves garlic, peeled and smashed
• i cup marinara sauce (I like Rao'south marinara sauce)
• ½ cup bone goop
• 2 tablespoons balsamic vinegar, divided
• ¼ cup chopped Italian parsley

Method:

Flavor the brusk ribs liberally with table salt and pepper.

If you'd like, y'all tin can do this step the night before and store the seasoned ribs in the refrigerator. Salting early helps amplify the flavor.

Identify the porcini mushrooms in a bowl…

…and encompass with boiling water until softened (15-30 minutes). (Update: I don't even soak them anymore! I but dump them in the force per unit area cooker!)

Take out your 8-quart or larger pressure cooker or Instant Pot and melt the lard over medium loftier heat. Sear the ribs in batches until well-browned…

…and transfer them to a platter. (I don't even sear them when I'm pressed for time and the dish still comes out fab.)

While the ribs are browning, chop up the veggies…

…and toss the onions, carrots and celery into the empty pot. Lower the heat to medium, season with salt and pepper, and sauté the vegetables until softened.

Fish out the softened mushrooms and clasp out the liquid. You can reserve the mushroom water to utilize in place of broth, but I personally discover information technology a little muddy tasting.

Coarsely chop up the mushrooms….

…and toss them in the pot along with the garlic. Stir the pot for another minute…

…and add in the marinara sauce, goop, and ane tablespoon of the balsamic vinegar.

Add together the ribs dorsum into the pot, mixing well.

Increase the heat to loftier and bring the stew to a boil. Cover the pressure cooker with the lid and permit the contents come to high pressure.

Once the pot reaches loftier pressure, decrease the heat to low and maintain on high pressure level for xxx minutes. (An electric pressure cooker like an Instant Pot will take well-nigh 35 minutes). Then, take the pot off the heat and let the pressure come downward naturally (ten-15 minutes).

When the pressure level is released, add the remaining tablespoon of vinegar and check for seasoning. Y'all can eat the stew correct away, but I think information technology tastes much better after the flavors have had a take a chance to meld overnight in the fridge. Plus, it's easier to peel off the layer of fat when it's hardened.

To reheat the stew, dump it in a pot, and bring to a eddy.

Simmer the stew for at least 20 minutes and tiptop with minced parsley.

Effort this recipe – I guarantee you'll similar information technology. There'south no demand to be agape of pressure level cookers!

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Looking for more than recipe ideas? Head on over to my Recipe Alphabetize. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let'southward Become! (Andrews McMeel Publishing 2021).

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 PRINTER-FRIENDLY RECIPE Menu

Force per unit area Cooker Porcini and Tomato Beef Short Ribs

Here's a comforting, fork-tender stew packed with umami and made with a pressure level cooker. It tin exist on the table in less than an 60 minutes!

Prep Time 15 mins

Cook Fourth dimension 45 mins

Full Time 1 hr

Course: Dinner

Cuisine: American

Keyword: gluten-free, keto, depression carb, paleo, Primal, Whole30

Servings: six

Calories: 536 kcal

• v pounds beef short ribs cutting into 3- to 4-inch segments
• Diamond Crystal kosher salt
• Freshly ground black pepper
• 1/2 ounce dried porcini mushrooms
• i cup h2o
• 1 tablespoon ghee or fat of choice
• one large onion chopped medium
• ii celery stalks chopped medium
• 6 cloves of garlic peeled and smashed
• 1 loving cup marinara sauce
• 1/2 cup os goop
• ii tablespoon balsamic vinegar divided
• 1/4 cup minced Italian parsley

• Season the short ribs liberally with salt and pepper. (If you'd like, y'all can do this stride the night before and shop the seasoned ribs in the refrigerator.)

• Take out your pressure cooker or Instant Pot, and cook the ghee or fatty over medium high heat. Sear the ribs in batches until well browned and transfer them to a platter.

• While the ribs are browning, chop up the veggies and toss the onions, carrots and celery into the empty pot.

• Lower the heat to medium, season with salt and pepper, and sauté the vegetables until softened.

• Toss the stale porcini mushrooms into the pot forth with the garlic. Stir the pot for one minute.

• Add in the marinara sauce, broth, and 1 tablespoon of the balsamic vinegar.

• Add together the ribs dorsum into the pot, mixing well.

• Increase the estrus to loftier and bring the stew to a boil. Comprehend the pressure level cooker with the lid and let the contents come up to high force per unit area.

• Once the pot reaches high pressure level, decrease the rut to low and maintain on high pressure level for xxx minutes. Then, take the pot off the estrus and let the force per unit area come down naturally (10-xv minutes).

• When the pressure is released, add the remaining tablespoon of vinegar, check for seasoning, and height with minced parsley. You can swallow the stew right away, simply I retrieve it tastes much meliorate later the flavors have had a take a chance to meld overnight in the fridge.

To reheat the stew, dump it in a pot, and bring to a boil. Simmer the stew for at least 20 minutes and peak with minced parsley.

Calories: 536 kcal | Carbohydrates: 8 g | Protein: 55 g | Fatty: 31 1000 | Fiber: ane grand | Sugar: 3 thou

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Source: https://nomnompaleo.com/post/34093639615/pressure-cooker-porcini-and-tomato-beef-short-ribs

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