BEEF STEW MEAT ON SALE NEAR ME RECIPES

Steps:

• Add the onions and diced beef to pot and click Sear/Saute on high and start. Cook until beef is no longer red on the outside, do not brown. Stir occasionally
• Add in the potatoes and carrots and stir through
• Add in the 2 heaped spoons of cornflour, mixed herbs and a little salt and pepper. Stir through until you can no longer see dry flour
• Pour in the stock. DO NOT STIR. Put the pressure lid on and pressure cook on high for 15 mins. When done leave for 5 minutes then vent.
• Stir through thoroughly then add in the made up dumplings
• Bake/Roast for 15 mins at 180°c

Steps:

• Cut the chuck roast into about two inch sized cubes.
• Place cubes in heavy stock pot.
• Add enough water to cover meat by about 1 inch.
• Place over Medium heat, bring to a boil, let boil for 30 minutes.
• REDUCE heat to Medium-Low, simmer for 3 hours, stirring every 30 minutes.
• Scoop off and discard any foam or impurities that might float to the top as you go.
• Dice the onions.
• After 3 hours, use a slotted spoon to remove the beef from the broth. Place beef in a bowl.
• Let the beef cool a bit in the bowl. Let the broth continue to cook uncovered for the moment.
• Add onions to broth.
• Add salt,
• Add black pepper.
• Add crushed red pepper flakes.
• Use two forks to shred the beef, removing any fat or gristle in the process.
• Place the shredded beef back in the broth with the onions. Stir well.
• Cover and continue to simmer for 1 hour, stirring after 30 minutes.
• Remove the lid from the pot. Set lid aside.
• Add butter. Stir until butter melts.
• Simmer, uncovered, until hash thickens as desired, stirring as needed to prevent sticking.
• Serve warm over rice or mashed potatoes.
• Enjoy!