Sweet and Tangy Stew Beef with Wilted Spinach and Onions (Serves 2)
Cooking is a creative adventure for me. Not every adventure has a happy ending, but Sweet and Tangy Stew Beef with Wilted Spinach and Onions does. I did not know I wanted Sweet and Tangy Stew Beef until I tried it. The idea of cooking stew beef with equal parts apple cider and apple cider vinegar came from knowing how well they work together in producing Braised Red Cabbage. Apple cider is a good source of sweet and apple cider vinegar is a good source of tangy. The taste of sweet and tangy together is better than sweetness by itself or tanginess by itself. Be adventurous. Try it!
Prep and cook time: 45-55 minutes
1 pound of stew beef
3 small sweet yellow onions
1 bag of fresh spinach
Extra virgin olive oil
Apple cider vinegar
Directions: Add 1 tablespoon of coconut oil to pressure cooker over medium heat. Peel and chop 3 onions into half moon slices, add 2 of the chopped onions to pot (reserving 1 for the wilted spinach), and cook 3 to 4 minutes, stirring occasionally. Dust generously with salt and garlic powder. Add 1 cup of apple cider vinegar for tang and 1 cup of apple cider for sweet. Add stew beef and a generous dusting of salt, garlic powder, ground cumin, ground coriander, and black pepper. Stir ingredients together. Lock top on pressure cooker. Increase heat to high. After achieving high pressure (may take 5-10 minutes), reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 15 minutes. Turn off heat, allow pressure to come down naturally (about 10 minutes), and remove top. While waiting to open the top of the pressure cooker, add 1 or 2 tablespoons of olive oil to a saute pan over medium heat. Add 1 chopped onion and cook 3 to 5 minutes, stirring occasionally until soft. Dust the onion with salt and garlic powder. Add fresh spinach to the hot oil and pan to wilt. Stir about with a wooden spoon and splash a little extra olive oil on if needed. Dust with salt, garlic powder, and black pepper to taste. Fresh spinach wilts down to less than 1/5 of its size in the bag in just a few minutes. When done, use a slotted spoon to transfer the spinach to a plate. Top with stew beef and onions. Enjoy!
Notes: The guideline I use to pressure cook beef is 12-15 minutes per inch of thickness. Stew beef is less than an inch thick, so I cook it 15 minutes under high pressure.
Cows raised on grass are healthier than cows raised on corn and soybeans. The resulting meat is lower in fat and higher in beneficial omega-3 fatty acids. Grass fed beef is often available directly from ranchers. I bought my beef at the Alpharetta Farmers Market from Bobby and Jennifer deGraan of deGraan Farms in Calhoun, Georgia. My freezer is usually full of ground beef, stew beef, and roasts from Bobby and Jennifer.
I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com (check it out in my “Store.”) After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!
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