Beef stew with potatoes in a pressure cooker

Ingredients

• 700 gveal, cut into pieces
• to tasteplain flour, for coating
• 500 gpotatoes
• 2 clovesgarlic, peeled
• a generous amountfresh parsley, chopped
• a generous amountextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• to tastechilli
• enough to just cover the meathot water

Instructions

1. 1

   Coat the veal

   Rinse the veal and pat it dry with kitchen paper. Toss the pieces in flour until they are fully coated.

2. 2

   Warm the oil

   Pour a generous layer of oil into the pressure cooker and heat it. Add the garlic cloves and a small piece of chilli; let them turn fragrant without allowing the garlic to colour.

3. 3

   Brown the meat

   Add the veal and brown it on all sides so it is evenly sealed. Pour in enough hot water to just cover the meat, then season with salt.

4. 4

   Pressure-cook the veal

   Stir in a generous amount of chopped parsley and seal the pressure cooker. Heat over a high flame until it whistles, then cook over medium heat for 30 minutes.

5. 5

   Prepare the potatoes

   Meanwhile, peel the potatoes and leave them in a bowl of cold water for 10 minutes. Rinse them, then cut them into even wedges.

6. 6

   Release the pressure

   Once the veal’s cooking time is up, take the pressure cooker off the heat and release the valve slowly by lifting it slightly.

7. 7

   Add the potatoes

   Wait until all the steam has escaped before opening the lid. Add the potatoes, stir and check that there is enough liquid for them to cook.

8. 8

   Season and reseal

   Add a little salt and season with pepper. Close the pressure cooker again.

9. 9

   Cook the potatoes

   Once the cooker whistles again, cook for 10 minutes for firmer potatoes or 15 minutes for softer ones.

10. 10

    Rest before serving

    When cooking is complete, release the pressure valve again. Remove the lid and leave the stew to rest for a few minutes before serving.

What is veal stew with potatoes?

Spezzatino is an Italian-style stew made with small pieces of meat cooked until tender in a savoury liquid. This version pairs veal with potatoes and uses a pressure cooker to bring the two together in less time than a traditional slow simmer.

Flour on the meat helps give the cooking liquid body, while garlic, parsley and chilli add fragrance. The potatoes are cooked after the veal so they have less time under pressure.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 42g protein, 38g carbs, 15g fat.

The veal provides most of the protein, while the potatoes and flour contribute carbohydrates. Olive oil supplies much of the fat, and the exact amount depends on how generously the cooker is oiled. Balance a serving with a green salad or another non-starchy vegetable.

The veal and flour

Dry veal: pat the pieces thoroughly with kitchen paper before coating them so the flour clings evenly.

Light coating: shake off any excess flour before browning. It will help thicken the liquid, but a heavy coating can make the sauce pasty.

Build flavour before pressure-cooking

Garlic and chilli: warm them gently in the oil and remove the pan from the heat if the garlic starts to colour. Burnt garlic can make the cooking liquid bitter.

Browning: turn the veal so it colours on all sides before adding water. Work in batches if the pieces crowd the base of the cooker, then return them all before adding the liquid.

Let the potatoes finish last

Soaking: the 10-minute cold-water soak gives you time to prepare the potatoes while the veal cooks. Rinse them before cutting into evenly sized wedges.

Separate timing: adding the potatoes after the veal’s 30-minute cook helps them keep their shape. Choose 10 minutes under pressure for firmer pieces or 15 minutes for softer ones.

Check the liquid and doneness

Liquid level: after adding the potatoes, check that there is enough cooking liquid for them to cook. If the pot looks dry, add a little hot water before resealing.

Texture: the veal should be tender and the potatoes should yield to a knife, with the exact result depending on the cooking time you choose. Release pressure as directed and let the stew rest briefly before serving.

Serve it simply

The potatoes make this a filling main course, and the parsley-flecked cooking liquid can be spooned over the meat and wedges. Serve it with bread to mop up the sauce, or add a crisp green salad for freshness.

Taste the sauce before serving and adjust the salt and pepper if needed. A little extra chopped parsley can brighten the dish at the table.

Recipe notes & tips

• Pat the veal dry before flouring so it browns rather than steams.
• Keep the garlic pale while it flavours the oil.
• Brown the veal in batches if the pressure cooker base is crowded.
• Cut the potato wedges to a similar size so they cook evenly.
• Choose the shorter potato cooking time if you prefer the wedges to hold their shape.
• Wait until all the pressure has escaped before opening the cooker.

Variations

• More herbs: add extra chopped parsley just before serving.
• Milder flavour: leave out the chilli for a gentler stew.
• Extra vegetables: add diced carrots with the potatoes, allowing for their cooking time.
• Richer sauce: mash a few cooked potato pieces into the liquid before serving.
• Black pepper: grind it over each portion at the table for a more pronounced peppery finish.

Common mistakes to avoid

• Wet veal: the flour may slide off; pat the meat dry before coating it.
• Burnt garlic: it can make the sauce bitter; warm it gently and take care not to let it colour.
• Crowded cooker: the meat will steam instead of brown; brown it in batches.
• Opening too soon: trapped steam can be dangerous; wait until the pressure has fully released.
• Uneven potato wedges: some can turn soft before others are cooked; cut them to a similar size.
• Too little liquid: the potatoes may not cook properly; check the level before closing the cooker again.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; the potatoes may soften further.

Frequently asked questions