Beef Casserole

Hearty Beef Stew Pressure Cooker

Hearty Beef Stew Pressure Cooker

Ingredients

Serves: 6

Pressure Level: HIGH

Release: NATURAL

Time: 25 minutes

• 3 pounds boneless beef short ribs, trimmed and cut into 1-inch pieces
• salt and pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 tablespoons tomato paste
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• ? cup all-purpose flour
• 1 cup dry red wine
• 2 cups beef broth
• 1½ pounds red potatoes, cut into 1-inch pieces
• 1 pound carrots, peeled and sliced 1 inch thick
• ¼ cup soy sauce
• 2 bay leaves
• 1½ cups frozen peas
• ¼ cup minced fresh parsley

Method

1. Pat beef dry with paper towels and season with salt and pepper
2. Heat 1 tablespoon oil in pressure-cooker pot over medium-high heat until just smoking
3. Brown half of meat on all sides, about 8 minutes; transfer to bowl
4. Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmerinAdd onions and cook until softened, about 5 minutestir in tomato paste and thyme and cook until fragrant, about 30 secondStir in flour and cook for 1 minutWhisk in wine, scraping up any browned bits and smoothing out any lumps, and cook until slightly reduced, about 1 minutStir in broth, potatoes, carrots, soy sauce, bay leaves, browned beef with any accumulated juices, and remaining beef

HIGH PRESSURE FOR 25 minutes:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure

NATURALLY RELEASE PRESSURE:

1. Remove pot from heat and allow pressure to release naturally for 15 minutes
2. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Remove bay leaves
5. Using large spoon, skim excess fat from surface of stew
6. Stir in peas and let stand for 5 minutes
7. Stir in parsley, season with salt and pepper to taste, and serve