Spicy South African Beef Stew with Olives
I made this stew in the pressure cooker and it was excellent. In the interest of economy, could a well-trimmed chuck roast be substituted for the boneless short ribs? If so, how would this affect the cooking time under pressure?
The only thing I did differently is brown the whole strips of boneless short ribs well on both sides, then cut them into 1-inch chunks.