3 pounds of beef chuck, trimmed and cut into 1 1/4 inch cubes
2 teaspoons kosher salt
2 medium onions, diced
1 stalk celery, diced
1 carrot, peeled and diced (use more)
3 cloves garlic, minced or pressed through a garlic press
2 tablespoons tomato paste
8 ounces sliced mushrooms
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 cup red wine (at least)
1 cup chicken stock
15 oz can diced tomatoes
Instructions
Sear the beef in batches. just need to brown at least one side, that's
it; remove and set aside;
Add the onion, celery, carrot, garlic, tomato paste, mushrooms, and
thyme to the pot. Sprinkle with 1 teaspoon salt. Saute until the
onions are softened. Add the red wine to the pot, bring to a simmer,
and scrape the bottom of the pot to loosen any browned bits from
the bottom. Stir in the chicken stock and the beef, including any
liquid in the bowl where the beef was waiting. Pour the tomatoes on
top, but don’t stir.
Lock the lid on the pressure cooker, bring the pressure cooker up to
high pressure, then cook at high pressure for 15 minutes (20
minutes for an electric pressure cooker). Remove from the heat,
allow the pressure to come down naturally for 15 minutes, then
quick release any pressure left in the pot.
Originally Submitted
1/1/2016
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