Pressure Cooker Stew Beef, Tomatoes, Kohlrabi, and Onions

Pressure Cooker Stew Beef, Tomatoes, Kohlrabi, and Onions (Serves 2-3)

The flesh of both purple and green kohlrabi (German turnip) are the same yellow-white. Both taste the same as best I can tell, but I like the more colorful purple kohlrabi. Kohlrabi tastes like a mild conventional turnip, but are more fun because they look like the old Soviet Sputnik spacecraft from the 1960s. They go very nicely with stew beef and tomatoes, so made a quick stew with them.

Prep and cook time: 35-45 minutes

Ingredient list:

1 pound of stew beef (mine was grass fed)
5-6 kohlrabi
1 can of whole tomatoes
1 sweet yellow onion
Coconut oil
Red chili powder
Garlic powder
Black pepper

Directions: Add 1 tablespoon of coconut oil to pressure cooker over medium heat. Peel and chop onion into bite-size pieces, add to pot, and cook 3 to 4 minutes, stirring occasionally. Dust generously with salt and garlic powder. Add stew beef and a generous dusting of salt, garlic powder, red chili powder, and black pepper. Add can of tomatoes with all the liquid. Mash tomatoes with a potato masher or wooden spoon to break them up into smaller pieces. Peel and chop kohlrabi into bite-size pieces. Add a dusting of salt, garlic powder, and black pepper. Stir ingredients together and taste for seasonings. Add whatever is needed. 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. Transfer food to a bowl with a ladle and enjoy!

Notes: The guideline I use to pressure cook beef is 12-15 minutes per inch of thickness. My meat was about 1 inch thick, so I cooked it 15 minutes. The result was medium to medium-well doneness.

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 increasingly available directly from ranchers. I bought the beef in this story at the Alpharetta Farmers Market from Bobby and Jennifer deGraan of deGraan Farms in Calhoun, Georgia.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from (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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3 Responses to “Pressure Cooker Stew Beef, Tomatoes, Kohlrabi, and Onions”

  1. Why coconut oil? What is special about it? Would olive oil work as well? Recipes sounds good. I’ve printed and saved for future use.

    • Tom Denham says:

      I have used olive oil on occasion, but generally avoid olive oil in cooking with high heat on the theory that olive oil degrades with excessive heat. Coconut oil, beef tallow, or ghee are good choices for high heat and I keep a big jug of coconut oil on my counter.

  2. Thanks for the info on oils. I did have a nutritionist tell me some time ago that olive oil should not be used with high heat.

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