Beef stew in red wine

The beef stew in red wine that I bring you today is a top-notch stew, a complete, well-rounded dish, one of those that fill your stomach and comfort your body, and the soul! There are many meat stews, with varying difficulty in preparation and different cooking times. Although sometimes (rarely!) we might have all day to cook slowly for hours, the truth is that's not usually the case.

And with the premise of getting the most out of every minute of the day, the pressure cooker becomes a precious ally that cannot be missing in the kitchen. A clear example is the recipe for this beef stew in red wine. You'll see how easy it is to prepare and how quickly you'll have it ready to serve. And best of all, the result is spectacular!

Tender meat, full of flavor, with all the nutrients and the aroma of each of the ingredients that make up this fantastic symphony. I assure you that every minute you save by preparing this stew in the WMF Perfect Premium pressure cooker, is one more minute you can spend savoring each bite.

Join me in this recipe, I assure you you'll enjoy it.

Ingredients

• 1.5 kg beef shin
• 200 g seasonal mushrooms (boletus, saffron milk caps)
• 1 glass of red wine (200 ml)
• 100 g turned potato (small size)
• 20 ml brandy
• Red wine
• 1 head of garlic
• 50 g platillo onion
• 50 g dried apricots
• 50 g prunes
• 150 g carrot
• 100 g leek
• 1 cinnamon stick
• 2 sprigs of thyme
• 1 sprig of rosemary
• Salt
• Ground black pepper

Preparation

1. Clean the piece of meat and remove excess fat with a sharp-pointed knife. Cut the shin into cubes of about 5 cm and season to taste.
2. Heat the WMF Premium pressure cooker with a drizzle of olive oil and sear the meat cubes on all sides. When ready, deglaze with brandy (pour the brandy into the bottom of the pot to lift the caramelized juices and stuck bits), stir slightly to help detach the browned bits from the bottom and let the alcohol evaporate.
3. Clean and cut the vegetables into large pieces, as shown in the video.
4. Add the red wine, the peeled platillo onions, the leek and chopped carrots, the unpeeled garlic cloves and the aromatic herbs. Cover and close the pot and cook for 25 minutes over medium heat.
5. While the meat cooks, clean and cut the mushrooms.
6. After the time has passed, turn off the heat and let the cooker lose pressure. When it has, open the pot and add the mushrooms, the dried apricots, the prunes and the turned potatoes. Adjust salt and pepper if necessary.
7. Cover and close the pot again and cook for another 18–20 minutes.
8. After the time, turn off the heat and let the cooker lose pressure naturally (those minutes of letting it depressurize by itself are important to finish the cooking). When it's ready, open the pot and serve without delay, accompanied by good bread.

Notes

• You can use champignons instead of boletus or saffron milk caps. It's an ideal mushroom for this type of stew, as it holds up well during cooking and absorbs all the flavor. It's truly a great option.
• If you use prized mushrooms, like boletus, you can choose not to add them to the stew and sauté them in a pan to serve as a garnish alongside the braise. It's a wonderful way to enjoy them and appreciate the full potential of their flavor.
• This stew is very tasty and aromatic and, as you can see, doesn't require sophisticated ingredients, although it is important to use quality ingredients.
• If you prefer, you can cook the meat with wine and stock instead of using only wine.
• You'll see that the result is exquisite when freshly made, but if you leave it overnight, it's even better.