Pressure cookers can reduce the time taken for the preparation of a good beef stew from a few hours to a matter of less than forty minutes. The fact that the beef is cooked under a high heat pressure makes it possible to break the collagen or the connective tissue of the beef and hence make the meat tender and tasty. Apart from the base pot of the pressure cooker, the lid contains a pressure gauge which enables us to cook at an even pressure which is generally at 10 pounds but in some cookers can be between ten and fifteen pounds.

Step 1: Preparing the beef

The meat for the beef stews needs to be cut into small cubes and then marinated by using pepper and other spices of choice. Cubed beef is available in the market but in case you prefer doing it yourself, then you should do so from rumps or pot roasts. Follow this up by placing a couple of tablespoons of vegetable cooking oil into the bottom of the cooker and cooking at medium high heat. You need to sear the beef on all the sides in order to make a good beef stew and add one chopped onion once you have accomplished this. Continue cooking until the onion turns translucent and then add two cups of water followed by two tablespoons of Worcestershire sauce and a teaspoon each of sugar, paprika and pepper.

Step 2: Cooking the beef and releasing the pressure

You should now place the lid on the top of the pressure cooker and secure it tightly. In case you possess the adjustable gauge on top of the cooker then put it at ten pounds of pressure and wait till the gauge start jiggling and sizzling. Release the pressure by running the pressure cooker under cold water for as long as it takes for the steam to stop escaping. You can open the lid without much effort after this.

Step 3: Finishing touches

Add vegetables to the pot such as diced potatoes and sliced up carrots and put it back on the stove. Put the lid back on and cook again under ten pounds pressure for about 3 to 5 minutes after which you release the pressure once again. One fourth cup of water, two tablespoons of flour and one teaspoon of paprika should be mixed in a separate bowl and added to the pot and then cooked again while uncovered. You stop when the mixture becomes thick and bubbly.

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