Slow Cooked Provencal Beef Stew

By mikinsue

* 1 bay leaf
* 1 stalk celery, chopped
* 2 sprigs fresh parsley, chopped
* 3 sprigs fresh thyme (put in whole)
* 1 2-inch-long strip tangerine or orange peel
* 2 tablespoons extra-virgin olive oil, divided
* 2 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
* 2 teaspoons kosher salt, divided
* 1/2 teaspoon freshly ground pepper, divided
* 2 medium yellow or red onions, chopped
* 3 cloves garlic, chopped
* 1 1/2 pounds carrots, sliced into 1-inch rounds
* 2 tablespoons tomato paste
* 1 pkg button mushrooms, halved if small, quartered if large
* 1 cup red wine, such as Burgundy or Pinot Noir
* 1/2 cup chopped fresh parsley
* Freshly grated zest of 1 tangerine, or orange
* 3/4 lb frozen green beans
* 1 parsnip sliced

Ingredients

• 1 * 1 bay leaf
• 1 * 1 stalk celery, chopped
• 2 * 2 sprigs fresh parsley, chopped
• 3 * 3 sprigs fresh thyme (put in whole)
• 1 * 1 2-inch-long strip tangerine or orange peel
• 2 * 2 tablespoons extra-virgin olive oil, divided
• 2 * 2 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
• 2 * 2 teaspoons kosher salt, divided
• 1/2 * 1/2 teaspoon freshly ground pepper, divided
• 2 * 2 medium yellow or red onions, chopped
• 3 * 3 cloves garlic, chopped
• 1 1/2 * 1 1/2 pounds carrots, sliced into 1-inch rounds
• 2 * 2 tablespoons tomato paste
• 1 * 1 pkg button mushrooms, halved if small, quartered if large
• 1 * 1 cup red wine, such as Burgundy or Pinot Noir
• 1/2 * 1/2 cup chopped fresh parsley
• * Freshly grated zest of 1 tangerine, or orange
• 3/4 * 3/4 lb frozen green beans
• 1 * 1 parsnip sliced

Preparation

Step 1

Brown meat in pressure cooker. Add onion and garlic. Add rest of ingredients and pressure cook for 35 minutes.