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Sunday Stew | Chef Joe Sasto

Sunday Stew

Sunday Stew

25 mins prepServes 6

A hearty Sunday Stew featuring tender beef chuck flap, potatoes, carrots, and bell pepper, cooked in a rich demi-glace and red wine sauce. Prepared quickly in a pressure cooker.

6 servings

What you need

garlic powder

1 tsp garlic powder

black pepper

1 tsp black pepper

salt

1 tsp salt

beef stock

3 ½ cup beef stock

red bell pepper

1 red bell pepper

onion

tomato paste

2 tbsp tomato paste

vegetable oil

2 tbsp vegetable oil

red wine

½ cup red wine

chuck roast

2 lb chuck roast

thyme

plain flour

¼ cup plain flour

demi glace

baby potato

1 lb baby potato

carrot

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Instructions

Season beef with salt, pepper, garlic powder. Toss in flour.

Sear in oil on sauté mode until deeply browned. Remove.

Add onion, cook until golden and soft. Stir in tomato paste and cook 2–3 minutes until it darkens and gets jammy.

Deglaze with red wine, scraping everything up. Let it reduce by about half.

Add beef back in with stock, whisk in demi, drop in thyme sachet. Add potatoes, carrots, and red bell pepper.

Pressure cook on high 45 minutes. Natural release 10–15 minutes.

Taste and adjust salt. Simmer on sauté if you want it thicker.

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