BEEF STEW

By curly

Ingredients

• 3 lb. boneless stewing beef, cut into 1” cubes
• 1/3 cup all-purpose flour
• Salt and freshly ground pepper, to taste
• 3 Tablespoons olive oil
• 1 1/2 cups red wine
• 1 large yellow onion, finely chopped
• 3 fresh thyme sprigs
• 2 garlic cloves, crushed
• 2 carrots, peeled and cut into 1/2" pieces
• 2 celery stalks, cut into 1/2" pieces
• 1/2 lb. new potatoes, cut into 1/2" pieces
• 1 Tbsp tomato paste
• 1-1/2 cups beef stock

Details

Servings 8

Preparation

Step 1

In a large bowl, toss beef with flour, salt and pepper to coat evenly.

Set electric pressure cooker to “brown” and warm olive oil.

Brown half the beef, 3-4 minutes. Transfer to a bowl. Repeat with remaining oil and beef and transfer to bowl.

Add wine to pressure cooker and bring to a simmer, using a wooden spoon to scrape up browned bits.

Add beef, onion, garlic, carrots, celery, potatoes, tomato paste, stock and thyme and stir to combine. Cover and cook on “high” for 20 minutes. Release pressure.

If liquid is too thin, transfer beef and vegetables to a serving bowl, set pressure cooker to “brown” and cook until liquid is reduced to desired consistency.

Pour over beef and vegetables and serve immediately.