Stewed Beef with Gravy

We love this recipe. I couldn't believe the difference in the flavor it made by adding cream or half and half to stew. I also used my new electric pressure cooker and shortened the time it took to make this dish by about an hour. The pressure cooker is becoming my new favorite appliance. I got this recipe, which only needed small adaptations, from Chris at Caribbean Pot. If you have not visited his web site (http://caribbeanpot.com) yet, be sure and do so. His recipes are so good and he also has many videos posted, on youtube, showing how he makes them.

adapted from http://caribbeanpot.com/its-thyme-you-enjoyed-stewed-beef-with-a-rich-gravy/

Stewed Beef with Gravy

Ingredients:

1 lb. stew beef

1 Tablespoons olive oil

2 large carrot (diced or sliced)

1 medium onion (diced)

1/2 tsp. thyme leaves

3 cloves garlic

pinch of ground white pepper

salt to taste

1 bay leaf

3 cups beef stock

3 Tablespoons corn starch

1/4 cup of cream or half and half

Directions:

Peel and slice the vegetables.
Smash the garlic and then peel off the skin and dice it.
In a deep saucepan (I used the brown setting on my pressure cooker) add the oil and heat on medium high. Add the beef and brown it.
Add all the garlic, onion, carrots and white pepper, then turn down the burner and cook for 2 minutes, stirring often.
Add seasonings and beef stock. You want just enough broth to cover meat with a bit to spare. Add more broth if needed while cooking. Bring to a boil and then turn down the heat to a simmer. Cover the pan and simmer for 1 1/2 hours or until beef is tender. (I set my pressure cooker for 20 minutes of cooking on high pressure and the meat came out very tender.)
Remove bay leaf.
Mix corn starch with some cold water and then add to pan. Bring to a boil, stirring. Reduce heat.
Add the cream and let flavors blend on low for about 5 minutes.
Serve over rice. (or mashed potatoes)

Tip:

When I make a roast I add extra water so that I have extra broth to freeze for use in recipes later.