- 6
Ingredients
- # 2 tablespoons olive oil
- # 2 1/2 pounds boneless beef chuck, cut into 1 ½-inch pieces
- # 1 teaspoon salt
- # 1/2 teaspoon pepper
- # 1 jumbo onion, coarsely chopped
- # 2 celery stalks, cut into 1/2-inch pieces
- # 1 1/2 pounds all-purpose potatoes, cut into 1 ½-inch pieces
- # 2 tablespoons tomato paste
- # 1/2 cup dry red wine
- # 1 cup low-sodium chicken or beef broth
- # 1 1/2 tablespoons cornstarch
- # 2 1/2 tablespoons water
- # 1 cup frozen peas, thawed
- # 2 tablespoons chopped fresh parsley
- # 1/2 pound wide egg noodles cooked and tossed with butter
- Read more: http://www.kitchendaily.com/recipe/beef-stew-with-buttered-noodles-142749/#ixzz1BtmKaCSj
Preparation
Step 1
Heat 1 tablespoon oil over moderately-high heat in a 6 to 8-quart pressure cooker pot. Toss beef with 1/2 teaspoon salt and 1/4 teaspoon pepper, then brown meat in 4 batches until browned, about 12 minutes. Transfer beef as cooked, to a plate with a slotted spoon.
Heat remaining tablespoon oil and cook, stirring, onions, celery, carrots and potatoes with remaining ½ teaspoon salt and 1/4 teaspoon pepper until pale golden, about 6 minutes. Stir in tomato paste, and wine. Boil until reduced by half, then stir in broth, and beef. Cover pot and bring to high pressure and reduce heat to maintain pressure, then cook until beef is tender, about 20 minutes.
Transfer to the sink and run cold water on the pot to quick-release the pressure. Stir together cornstarch and water and put pot back over low heat, stir in cornstarch mixture and peas and cook until stew thickens slightly, about 1 minute. Stir in Stir in parsley and add salt to taste. Serve over buttered noodles.
Read more: http://www.kitchendaily.com/recipe/beef-stew-with-buttered-noodles-142749/#ixzz1BtmnOoU7