Not too long after I moved into my new place, I purchased myself an Instant Pot. This is the model I bought here. It is a multi use pressure cooker. I can even make yogurt in it if I want to.
I am ashamed to say that today is the first time I used it, inspired by my sister having used hers to make a stew yesterday. It sounded so nice, I thought I would give it a go!
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I picked up some stewing beef at the grocery store yesterday. I was shocked at how expensive meat it getting. I paid $7.69 for .388 kg, which is not even a pound.
Stewing beef sells for $19.82 a kilo here, which is 2 1/4 pounds. Outrageous when you think that stewing beef is not even the best quality beef around. I do not know how families can make ends meet and feed themselves these days!
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That is where making something like a stew can be a delicious economy. You don't need a lot of meat and by adding a lot of vegetables to it, you can stretch that meat even further!
My recipe today makes four servings out of one pound of meat, and nobody will feel shortchanged because there are loads of delicious vegetables and there is lots of tasty gravy, ready to be mopped up with bread and butter.
This is a meal made in heaven.
One thing which I did differently than the usual here, was to use a package of fresh potato gnocchi. This is the brand I used. I am a huge fan of gnocchi. Little potato pasta dumplings that you can use almost like potatoes.
I have always used them just like potatoes myself. I boil them and fry them with onions, etc. They always come out most delicious!
.JPG "Instant Pot Beef Stew")
The gnocchi add a lovely heartiness to the stew and doesn't break down like potatoes do. You add them at the very last. They only takes about 2 minutes to cook.
I really love the way they hold together in things like this.
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WHAT YOU NEED TO MAKE INSTANT POT BEEF STEW
Aside from the Instant Pot, very simple ordinary kitchen ingredients. It looks like a lot but most of them are seasonings/flavorings.
- 1 pounds boneless stewing beef, cut into 1 inch cubes
- 1 TBS oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp dried summer savory
- 1/4 tsp dried thyme
- 1 bay leaf, broken
- 1/4 cup tomato ketchup (61g)
- 1 TBS Worcestershire sauce
- 1 TBS Balsamic vinegar
- 1 1/2 cup beef stock (360ml)
- 4 1/2 cups peeled and prepped vegetables (see note)
- 1 package refrigerated fresh potato gnocchi (4 serving size)
- 2 TBS flour
- 2 TBS cold water
.JPG "Instant Pot Beef Stew")
I used the Knorr beef stock concentrate for this. Ordinary tomato ketchup (adds a nice tang) as does the Worcestershire sauce. Normally I would add sweet pickle juice to my stews, but lacking that, today I added balsamic vinegar with excellent results.
I used a variety of vegetables for my stew. Parsnips, carrots, onion, rutabaga and celery. The onions and celery break down quite a bit and are not really all that discernable in the end.
.JPG "Instant Pot Beef Stew")
I left my vegetables quite chunky because I didn't want them breaking down too much. Although the instant pot does cook the stew in a fraction of the time that you would normally need to cook a stew, it's still long enough to break down your vegetables.
I love soft vegetables in my stew, but not mush. So, do keep them in largish chunks.
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HOW TO MAKE INSTANT POT BEEF STEW
It's really easy and quite quick, once you get over your initial fear of pressure cooking. If you follow the instructions that come with your instant pot, you needn't fear!
Add the cooking oil to the Instant Pot insert. Select sauté, adjust to normal. Add the beef cubes, cooking in two batches. Cook 2 to 4 minutes on one side until browned. Repeat on the second side.
Once all of the meat has browned return it to the pan along with all of the herbs and seasonings, along with the broken bay leaf. Give it all a good stir and cook for a few minutes. Select CANCEL.
Place all of your prepped vegetables on top of the beef in the pan.
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Whisk together the ketchup, Worcestershire sauce, Balsamic vinegar and stock to combine. Pour this mixture over top.
Secure lid. Set pressure valve to SEALING. Select MANUAL. Cook on high pressure for 45 minutes. Select CANCEL.
Set pressure valve to VENTING to quick-release pressure.
Add the potato gnocchi, cover and keep warm on the warm setting until the gnocchi have cooked through. (Should only take a few minutes.)
Whisk together the flour and water until smooth. Whisk this into the pot. Select SAUTE, adjust to normal. Brint to a simmer and then cook, stirring frequently, until the mixture has thickened, and any flour taste has been cooked out. Select CANCEL.
Serve hot spooned into bowls along with crusty bread to sop up all that lush gravy.
.JPG "Instant Pot Beef Stew")
I was really pleased with how delicious this stew turned out and how very quickly it was ready in comparison to the traditional method.
My friend Glenna stopped by right after it was done. She has just bought herself an Instant Pot, so she was quite interested in how it went together. I gave her a bowl of it to take home with her. (She just lives across the road from me.)
I think I have found a new way to make a tasty stew! Many thanks to my sister for inspiring me!
.JPG "Instant Pot Beef Stew")
If you would rather make stew in the traditional way you might enjoy the following recipes:
BEEF STEW FOR TWO WITH BISQUICK DUMPLINGS - A down-sized version of my favorite beef stew, perfectly sized for two. It may be smaller in size but is every bit as delicious as the full-sized version!
IRISH LAMB STEW - There is nothing fabulously outrageous ingredient-wise about this stew. Simple ingredients put together in a very simple way. Stewing Lamb, potatoes, carrots, onions, celery. Thyme, stock and seasoning. A bit of oil for browning the meat.
EASY OVEN STEW - This has to be the easiest and tastiest stew around. I clipped the recipe from a newspaper many moons again and I have been using it ever since. It pretty much cooks itself. With just a bit of peeling and chopping, your work is pretty much done, and if you use frozen chopped onions and buy your meat already cubed, then it doesn't take long to throw together at all.
Yield: 4
Instant Pot Beef Stew (with Potato Gnocchi)
Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M
You won't believe how quickly you can make a delicious stew in an Instant Pot! This is quick easy and incredibly tasty!
Ingredients
- 1 pounds boneless stewing beef, cut into 1 inch cubes
- 1 TBS oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp dried summer savory
- 1/4 tsp dried thyme
- 1 bay leaf, broken
- 1/4 cup tomato ketchup (61g)
- 1 TBS Worcestershire sauce
- 1 TBS Balsamic vinegar
- 1 1/2 cup beef stock (360ml)
- 4 1/2 cups peeled and prepped vegetables (see note)
- 1 package refrigerated fresh potato gnocchi (4 serving size)
- 2 TBS flour
- 2 TBS cold water
Instructions
- Add the cooking oil to the Instant Pot insert. Select sauté, adjust to normal. Add the beef cubes, cooking in two batches. Cook 2 to 4 minutes on one side until browned. Repeat on the second side.
- Once all of the meat has browned return it to the pan along with all of the herbs and seasonings, along with the broken bay leaf. Give it all a good stir and cook for a few minutes. Select CANCEL.
- Place all of your prepped vegetables on top of the beef in the pan.
- Whisk together the ketchup, Worcestershire sauce, Balsamic vinegar and stock to combine. Pour this mixture over top.
- Secure lid. Set pressure valve to SEALING. Select MANUAL. Cook on high pressure for 45 minutes. Select CANCEL.
- Set pressure valve to VENTING to quick-release pressure.
- Add the potato gnocchi, cover and keep warm on the warm setting until the gnocchi have cooked through. (Should only take a few minutes.)
- Whisk together the flour and water until smooth. Whisk this into the pot. Select SAUTE, adjust to normal. Brint to a simmer and then cook, stirring frequently, until the mixture has thickened, and any flour taste has been cooked out. Select CANCEL.
- Serve hot spooned into bowls along with crusty bread to sop up all that lush gravy.
Notes
I used carrots (3 large), parsnips (3 small), 1/2 a small rutababa/swede, 1 medium onion, 2 stalks celery. Peel all of your vegetables. Cut the carrots and parsnips into thick coins. Cut the swede into 1/2 inch cubes, chop the onion. Slice the celery into 1/2 inch pieces.
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Add the vegetables and add water as needed.
Cover and cook on low for a further hour or so, or until the meat and all of the vegetables are tender. Add the potato gnocchi. Cook for several minutes until the gnocchi are tender.
Whisk together the flour and water until smooth. Whisk this into the stew, whisking constantly, until the mixture has bubbled and thickened. Cook for a few minutes to cook out any flour taste. Serve as above.
Leftovers taste even better the day after, and this freezes beautifully.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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Brussels Sprouts have to be just about the most maligned vegetable out there. They are from the love it or loathe it group of cruciferous vegetables.
I have heard them called everything from "little green balls of death" to "Satan's Gumdrops." I just don't get it. I am from the love school and I maintain that anyone who doesn't like them just hasn't been served them properly cooked!
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I would be the first one to put my hand up and agree that badly cooked sprouts are probably some of the worst tasting things on the planet. I once bought some tinned brussels sprouts thinking I had bagged a tasty bargain.
Nasty. Nasty. Nasty. Totally, absolutely, positively the worst thing I had ever tasted. I binned them.
A perfectly cooked Brussel's Sprout however is a most delicious thing, wonderfully tasty. Bright green in color, slightly al dente, crispy tender with a nutty flavor that cannot be beaten.
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No more than six minutes. That's my rule of thumb. Six minutes will give you perfectly cooked mini or halved larger sprouts, when it comes to boiling or steaming them. Here's exactly how I do them, and they turn out perfectly every single time.
You do want to start out with the freshest sprouts possible, and try to get them as much the same size as you can. Mine today were a bit on the smaller side as you can see.
Begin by trimming off any damaged or discolored leaves, discarding them. You will also want to trim off the woody stem end cleanly.
Whatever you do, do not cut an "X" in the bottom of them. This is a complete waste of time and only served to increase the possibility of serving soggy sprouts, and none of us want that.
Once you have them trimmed, give them a good rinse under cold running water, draining them well afterwards.
I like to steam mine and have a proper metal steaming basket that I can expand or shrink according to the saucepan I am using. Place them into the steamer basket, if you have one, and then into the saucepan.
I like to add about an inch of boiling water to the bottom of my saucepan. If you don't have a steamer, it's okay, just add the sprouts to a saucepan and add about an inch of boiling water.
There is no need to completely submerge them in water and waterlog them. The steam from the bottom will cook them perfectly.
Cover and steam for no more than six minutes. They will be perfectly done. Uncover, drain and then add a nice knob of butter and some freshly ground black pepper and salt. Brussels sprout perfection!
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Don't throw the cooking water away! It makes the perfect flavor addition to gravies and sauces! Filled with loads of nutrients, it would be a real shame to waste it if you don't have to.
One handy tip to bear in mind is when you are cooking sprouts as a valuable part of a roast dinner/main meal, cook them at the very last, just prior to serving your meal. The fresher the better!
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And that is all there is to cooking Brussel Sprouts! No fuss. No muss, and perfection each and every time.
Of course, you can also roast them if you prefer. Simply trim as above, rinse, dry, cut in half and toss with a bit of oil. There is a fabulous recipe for Roasted Cacio-e-pepe Brussels Sprouts here. They look fabulous!
Of course, I have a few really delicious recipes here in The English Kitchen for serving your sprouts as well!
SKINNY SPROUT AND CARROT GRATIN - A delicious gratin of crispy roasted sprouts, and carrots with a fabulously tasty light cheese sauce. Scrumptious and low in calories and fat!
SPROUTS & BACON GRATIN - A delicious bake of crispy tender sprouts, salty pancetta lardons, and almonds in a rich Parmesan sauce, baked to golden perfection. A recipe borrowed from Sophie Grigson. This is an amazing side for anything from fish to roast beef!
.jpg "Sauteed Sprouts with Pancetta and Shallots")
SAUTEED SPROUTS WITH PANCETTA AND SHALLOTS - There is something very wonderful which happens when you combine the nuttiness of sprouts with the saltiness of smoked bacon. This is a brilliant combination! Incredibly delicious and such a simple make!
SPAGHETTI WITH ROASTED CHICKEN AND SHREDDED BRUSSELS SPROUTS - Leftover roast chicken (or turkey) tossed together with buttery soft shredded Brussels sprouts, whole wheat spaghetti, garlic and cheese. Amazingly delicious! A great way to use up what's left of your holiday sprouts and any leftover poultry you might have languishing in the refrigerator.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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With every year that passes I am more determined to be able to cook my family the best Holiday/Thanksgiving dinner possible. I am very much a traditionalist and there are some things that just make our holiday meals. Things that are must haves, much beloved and cherished amongst us all.
When I was a child, we could always count on a few things for our holiday meals. One was a perfectly cooked bird, then my mother's stuffing, mashed potatoes, carrots, winter squash and gravy.
Mom was a simple cook and these things were just a matter of routine for her, which is not to say that everything was not delicious because it certainly was.
Through the years I have developed my own ways of doing some things and my own favorites. With only one week to go before the American Thanksgiving celebration, I thought it would be fun today to share with you my Thanksgiving/Holiday Dinner must haves!
Most of these things can be made well ahead of time and then reheated on the day!
Whether I am cooking a simple Turkey Crown or a whole Turkey, the turkey is the center of the meal, but I also like to surround it with fabulously delicious side dishes, from the rolls down to each of the vegetables being served on the side.
Many of these things can be made up ahead of time and simply reheated on the day. Here are my favorite Holiday Sides!
SAGE AND ONION STUFFING - Whether it is cooked in the bird or in a dish on the side, no holiday meal would be complete without stuffing. In fact, I could happily eat a plate of this stuffing and nothing else. It is essential, and not only with the meal, what would a turkey sandwich be without a nice layer of this stuffing added. This Sage and Onion Stuffing is simple to make ahead of time and one of my absolute favorite go-with's!
PERFECT CREAMY MASHED POTATOES - In the UK they love to have their roast potatoes with all of their holiday meals, but here in my home it has to be mashed potatoes. Don't get me wrong, Classic Roast Potatoes are very nice, but nothing beats a pile of fluffy mash with a nice hollow scooped into the center to hold all of that delicious gravy! My mother made the best mash. Her secret? She always grated a bit of raw onion into them.
SAUTEED RUTABAGA/SWEDE/TURNIPS -We grew up calling these turnips. In the UK they call them Swedes. In all truth, they are known as Rutabaga. A rose by any other name and all that, for me, it simply would not be a proper turkey roast dinner without this beautiful vegetable.
My mother used to simply boil and mash them, adding a bit of potato at the same time. Myself, I like to finely grate them and then sauté them in butter. I also add a bit of brown sugar to take away from any bitterness. These are very easily made ahead of time, and are fabulously tasty! I learned how to do them from a Mennonite restaurant once upon a time. Delicious!
OVEN ROASTED BUTTERNUT SQUASH - This is another dish that can be made well ahead of time and then simply reheated on the day. There is something about roasting root vegetables like this that really helps to enhance their natural sweetness. If I am feeling particularly indulgent, I will add a bit of Maple Syrup. Oh boy, some good.
GREEN BEAN & ALMOND CASSEROLE - I first tasted green bean casserole at my mother's cousin Polly's home in Vermont back in the 1960's. It was love at first bite and is something I have been carrying on a love affair with ever since! This casserole recipe is particularly nice in that it boasts a homemade sauce and a crunchy almond topping. Again, you can make this up well ahead of time and reheat on the day.
CREAMY PARMESAN BRUSSELS SPROUTS - Love them, or loathe them, its just not a holiday meal without some Brussels Sprouts to enjoy with your turkey! I am from the love camp and this version is particularly yummy! These are quite simply fabulous. Cooked only until crispy tender, so that they retain some of that beautiful nuttiness that is present in a perfectly cooked sprout. And that sauce they are in is to die for. Best of all, everything cooks all in the one pan. No fuss, no muss!
OLD FASHIONED PULL APART DINNER ROLLS - Homemade Dinner Rolls tell everyone at the table that you love them enough to want to make them something really delicious from scratch. Light and fluffy these are the best dinner rolls! You can make them a week ahead and freeze them, wrapped tightly. Simply thaw and reheat in a low oven on the day!
Other than these must haves we will always, always have my sister's special baked Sweet Potato Casserole, homemade gravy (from the turkey drippings), and of course cranberry sauce or chutney. If I am really on the ball I will make my own special cranberry chutney, or even homemade cranberry sauce, both of which can be made well ahead of time. And yes, we will also have boiled carrots. Because we love them.
As you can see our holiday table will be groaning, but most of these things are very easily made ahead of time, leaving you only to cook the turkey on the day and perhaps make the gravy, boil the carrots. There is also plenty of leftovers to enjoy for turkey sandwiches on the night and of course on the following day!
And not a marshmallow in sight.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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I know that we are all super busy at this time of year so today I am sharing with you a Baked pork chop recipe that is not only easy to make but incredibly quick.
You can have these delicious cheese topped chops on the dinner table in about half an hour from start to finish!
Not only that, but I have written the recipe in such a way that you can cook as many or as few chops as you need to cook. Cooking for one? I got you covered!
Feeding an army? I got you covered!
This is probably one of the simplest and tastiest way to enjoy pork chops. I guarantee you will love them!
Not only simple to make, but it uses things we probably all have in our kitchens at any given time. Well, I do at any rate.
The one thing you might not have is dry Italian Salad Dressing mix. Especially if you live in the UK.
Not so much of a problem in the US, or here in Canada. I buy mine here. I never have any problem using it up. Its quite a versatile ingredient. I use it in pot roast and all sorts.
.JPG "Cheesy Garlic & Brown Sugar Chops")
If you live in the UK or some other country where it is not readily available, you can very easily make your own.
Make Your Own Dry Italian Salad Dressing Mix: Mix together 1 1/2 tsp. garlic salt, 1 1/2 tsp. onion powder, 1 1/2 tsp. granulated sugar, 1 Tbsp. dried oregano, 1/2 tsp. black pepper, 1/8 tsp. dried thyme, 1/2 tsp. dried basil, 1 1/2 tsp. dried parsley, 1/8 tsp. celery salt, and 1/2 tsp. salt in a container. Thoroughly combine and store in an airtight container. This makes 3 TBS.
To make salad dressing, combine 1 TBS of the dressing mix with 1/2 cup (120ml) canola oil, 2 TBS white vinegar and 1 TBS of water. Shake well together and leave to sit for about 10 minutes before using. Shake again when you go to use it.
.JPG "Cheesy Garlic & Brown Sugar Chops")
Its a very easy make. I used to make it quite often when I lived in the UK. It comes in handy in North America also, especially if you don't have any in the house and you don't want to go to the shops!
Its what we call easy peasy lemon squeezy!
.JPG "Cheesy Garlic & Brown Sugar Chops")
WHAT YOU NEED TO MAKE CHEESY GARLIC & BROWN SUGAR CHOPS
Simple, simple, simple. Only 5 basic ingredients, and a half an hour of time.
- 1 bone in pork chop (no more than 1/2 inch thick)
- 1 tsp dry Italian salad dressing mix, divided
- 1 TBS soft light brown sugar
- sweet paprika
- 1 tsp butter
- 2 TBS shredded Colby-Jack cheese
.JPG "Cheesy Garlic & Brown Sugar Chops")
Whether you make your own or you use a prepackaged dry Italian dressing mix, you will only need a small amount, depending on how many chops you are making. The leftovers will keep for quite a while, sealed tightly and placedin a dark cupboard.
I just use plain salted butter. I don't add any salt to the recipe as the dressing mix is seasoning enough.
.JPG "Cheesy Garlic & Brown Sugar Chops")
It's just simple ordinary soft light brown sugar. I always, always have that in my cupboard as I do a lot of baking. It keeps quite a while as well.
If your brown sugar has gone hard, you can very easily soften it. Just place a lump of hardened brown sugar in a microwave safe bowl. Cover with a piece of paper towel that you have wetted down with water and wrung out so that it is just damp.
Microwave on high at 20 second increments, mashing the sugar with a fork as you go until it is completely softened.
.JPG "Cheesy Garlic & Brown Sugar Chops")
If you want to keep your brown sugar from going hard in the first place there are a few things which you can do. First of all, make sure you have it stored in an airtight container.
Pop a marshmallow into your brown sugar container. A slice of white bread or a couple of slices of apple will also do the trick admirably. Just an easy tip there for future reference!
.JPG "Cheesy Garlic & Brown Sugar Chops")
HOW TO MAKE CHEESY GARLIC & BROWN SUGAR CHOPS
Nothing could be simpler or faster. I guarantee! Just repeat the instructions for each chop you are using.
Preheat your oven to 375*F/190*C/gas mark 5. Butter a baking dish large enough to hold your chop (s).
Clip the fatty edges of the chop with some kitchen scissors. This helps to prevent the chop from curling up when cooking. Make sure you cut all the way through the fat to the meat.
For each chop do this on both sides. Rub first with 1/2 tsp of the Italian dressing mix. Rub in 1/2 TBS of brown sugar. Place the chop (s) into the baking dish.
Sprinkle with paprika and then dot with the butter.
Roast in the preheated oven for 20 minutes. Remove the dish. Sprinkle with the cheese. Return to the oven and bake for a further 5 minutes. The internal temperature of the chop should register 155*F/70*C.
.JPG "Cheesy Garlic & Brown Sugar Chops")
These chops are the perfect midweek supper for these nights when we are all busy, busy, busy! Especially in the run up to the holidays. I was lucky today and scored a packed of pork chops at 30% off the regular price because today was their sell-by date.
I cooked two and froze the rest in packages, each holding two chops.
I served them simply with some packaged scalloped potatoes (which cooked in the same amount of time) and a quantity of frozen vegetables for a supper that was not only very easily made, but quite delicious!
.JPG "Cheesy Garlic & Brown Sugar Chops")
MAPLE GLAZED PORK CHOPS - These simple pan-fried pork chops with their simple maple and mushroom sauce and glaze make for a really quick and easy dinner recipe. You begin by curing them with a simple brown sugar rub. With less than 30 minutes to cook, these glazed pork chops are tender, juicy and filled with flavor!
PORK CHOPS & SAUERKRAUT - This is one of my favorite ways to cook both sauerkraut and pork chops. The sauerkraut insures a lovely tender chop, and the chops insert a delicious flavor into the kraut. Altogether a most delicious combination!
Yield: 1
Cheesy Garlic & Brown Sugar Chops
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
These easy pork chops turn out tender and delicious each and every time you make them. Quick to throw together you can be enjoying them in about half an hour. Quantities are given for one chop, which makes it easy to multiply to make as many chops as you wish to cook at any given time. These are filled with flavor!
Ingredients
For each chop:
- 1 bone in pork chop (no more than 1/2 inch thick)
- 1 tsp dry Italian salad dressing mix, divided
- 1 TBS soft light brown sugar
- sweet paprika
- 1 tsp butter
- 2 TBS shredded Colby-Jack cheese
Instructions
- Preheat your oven to 375*F/190*C/gas mark 5. Butter a baking dish large enough to hold your chop (s).
- Clip the fatty edges of the chop with some kitchen scissors. This helps to prevent the chop from curling up when cooking. Make sure you cut all the way through the fat to the meat.
- For each chop do this on both sides. Rub first with 1/2 tsp of the Italian dressing mix. Rub in 1/2 TBS of brown sugar. Place the chop (s) into the baking dish.
- Sprinkle with paprika and then dot with the butter.
- Roast in the preheated oven for 20 minutes. Remove the dish. Sprinkle with the cheese. Return to the oven and bake for a further 5 minutes. The internal temperature of the chop should register 155*F/70*C.
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