Recipe of Award-winning Pressure Cooker Fullblood Wagyu Beef and Bacon Stew
Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, Pressure Cooker Fullblood Wagyu Beef and Bacon Stew. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Pressure Cooker Fullblood Wagyu Beef and Bacon Stew is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pressure Cooker Fullblood Wagyu Beef and Bacon Stew estimated approx 55 minutes.
To begin with this recipe, we must prepare a few ingredients. You can have Pressure Cooker Fullblood Wagyu Beef and Bacon Stew using 18 ingredients and 4 steps. Here is how you cook that.
Ingredients and spices that need to be Take to make Pressure Cooker Fullblood Wagyu Beef and Bacon Stew:
- 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Stewing (cut into bite-size pieces)
- 12 OZ Double 8 Cattle Company Fullblood Wagyu Beef Bacon (cut into bite-size pieces)
- 4 Yukon Gold Potatoes (medium diced)
- 3-4 Medium Size Carrots (medium diced)
- 1 Red Onion (medium diced)
- 1 Large Shallot (medium diced)
- 5 Garlic Cloves (minced)
- 6 OZ Tomato Paste
- 2 TSP Fresh Thyme
- 1 TSP Fresh Rosemary
- 12 OZ Red Wine (recommended: high quality Cabernet)
- 4 OZ Sun-dried Tomatoes (julienned)
- 2 TBSP Grapeseed Oil
- 2 QT Beef Stock
- 2 TBSP Worcestershire Sauce
- 1 TBSP Sherry Vinegar
- Kosher Salt & Freshly Ground Black Pepper (to season)
- 1 LOAF Fresh Bread
Steps to make to make Pressure Cooker Fullblood Wagyu Beef and Bacon Stew
- PREPARING THE FULLBLOOD WAGYU BEEF FOR STEWING AND BEEF BACON
Set a the Instapot or pressure cooker on the sauté mode. Let it heat up. Then, add in the grapeseed oil. Season the Fullblood Wagyu beef for stewing with kosher salt and freshly ground black pepper. Once the Instapot is fully heated, add in the beef for stewing. Let it cook for 4 minutes on each side to achieve a deep caramelization. Then, add in the Fullblood Wagyu beef bacon. Let the bacon render and get crisp. - PREPARING THE STEW
Once the bacon has cooked, add in the diced carrots, potatoes, and onions. Sauté those for 10 minutes. Then, add in the tomato paste while stirring. Cook the tomato paste until it smells fragrant. Deglaze the pot with the red wine, while scraping the bottom. (Please note: You may have to restart the sauté mode at this point because some of them shut off.) Let the red wine reduce down for 10 minutes, while stirring occasionally. - Add in the beef stock, Worcestershire sauce, sherry vinegar, julienned sun-dried tomatoes, minced garlic, thyme, and rosemary. Lock in the lid, and set the pressure cooker on the meat/stew mode (low pressure). Cook for 25 minutes with pressure, and then slowly release the pressure for 30 minutes.
- FINAL STEPS
Once cooked, remove the lid and season to taste with kosher salt and freshly ground black pepper.Place the Fullblood Wagyu beef and bacon stew in bowls. Serve warm with some fresh bread, and enjoy!
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