Tomato beef stew 

You’ve been asking for a tomato beef stew recipe for a pressure cooker for a while now, and it is finally time to share one with you. So, this is my version of a traditional recipe that can be ready in half an hour with the aid of a pressure cooker! Isn’t it amazing? And in this traditional recipe, I’ll be adding a traditional pasta today, the Flomaria of Lemnos by the Poriazis Family, a handmade fettuccine pasta variety from Lemnos, to make this recipe soar and create the perfect combination. Should we proceed with the recipe? 

What we are going to need 

• Flomaria of Lemnos. The “Flomaria of Lemnos” of Poriazis Family have a rich flavour and nutritional value and are made from excellent flour from Lemnos’ hard wheat. The best and purest raw materials were used, after a strict selection process, from the whole island of Lemnos. The primary raw ingredient is the hard wheat of Lemnos, also known as yellow, a name that came from its strong natural colour, which is due to the high quality of the wheat seed. During milling, great care is taken, and the semolina isn’t separated from the flour, which adds a rich flavour and a strong yellow colour to the product. The eggs come from local poultry farms, and the cow and sheep milk are also freshly pasteurized in Lemnos. It’s pure, since it’s a non-GMO product, conservatively free, and with a low salt content. 
• Beef. What I usually use is chuck or beef shank. If you ask your butcher for stew meat, though, he’ll know what to give you, and he can also chop it for you. 
• Tomatoes. I mainly use fresh tomatoes which I’ve processed in a food processor first, but you can use tomato puree, though you should add some water to the pot as well.
• Onion. 
• Olive oil.  
• Spices. Cumin, allspice, cinnamon, sweet paprika, and salt and pepper. The aromas they offer are unique, and even if you don’t add any salt, the spices add enough flavour, and you won’t miss it. Of course, you can adjust to your tastes. 

Tips

• You can cook the tomato beef stew in a normal pot as well, besides the pressure cooker. In that case, you’ll need about double the time, so cook for about 40–50 minutes.
• If your sauce isn’t thick enough, then after you’ve opened the pressure cooker, place it on the stovetop again, and cook with the lid open for a few minutes, until it thickens up.
• Another way to make the sauce thicker, if you need to, is to take a spoonful of the sauce and pour it into a bowl along with 1 spoonful of flour. Mix well and return to the cooker.
• You can reinforce the stew by adding grated carrot, chopped leek, celery, or zucchini. 

See Also

• Orange and turmeric chicken thighs
• Chicken meatballs with peanut butter sauce
• Roasted veal liver with orange

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