Classic Beef Stew

By urbcindy

Ingredients

• 1 T canola oil
• 1 lb stew beef
• 1 lage onion, chopped in 1 in. chunks
• 1/2 C red wine
• 3 large garlic cloves, halved
• 1 C lo sodium broth (beef, chicken or vegetable)
• 3 med (3-4 oz) red potatoes, scrubbed and quartered
• 2 lg carrots, peeled and cut
• 1/2 tsp dried thyme
• 1/2 tsp oregano or basil
• 2 bay leaves
• 1 -2 T fresh parsely
• Salt and pepper as needed

Preparation

Step 1

- Heat oil in pressure cooker and brown beef; add onion and cook 5 min.
-Add wine, garlic and broth and bring to a boil, scraping browned bits off bottom of pot
-Place lid and cook at hi pressure 15 min.; Quick release, open and add potatoes, carrots, thyme and oregano or basil; cook once again for 5 min; quick release and remove lid.
-Add salt, pepper and parely before serving
-May simmer uncovered for thicker consistency if needed