Beef Stoup
Beef Stoup
3 lb. Chuck Steak, 2 Onions (chunked/cut into 8-10 pieces)
3 stalks Celery (chopped)
3 Carrots (chopped)
2 large Potatoes (cut into medium pieces)
2 T. Beef Base
1 T. Sugar
3 cloves Garlic, flattened
2 T. Corn Starch (mixed with cold water)
Water, pepper, sweet basil.
Preparation: Trim fat off steak; save more tender chunks for “Restaurant Beef” recipe, leaving about 1 ½ lb. beef chunks for stoup.
In a large pressure cooker, put in beef, chopped veggies, beef base, spices. Pour in water, leaving 1½” at the top. Secure lid and put on high heat. When steam escapes, turn down to low heat and cook for another 30 minutes. Turn off until steam pressure has escaped. Skim off fat, shred beef into pieces. Stir in corn starch/cold water mix until uniformly thickened.
