- 8
Ingredients
- 2 tablespoons (30 ml) olive oil
- 4 lb (1.8 kg) beef stew meat, cubed
- 1 tablespoon (15 ml) sugar
- 1 tablespoon (15 ml) red wine vinegar
- 3/4 cup (175 ml) dry red wine
- 1 1/4 cups (300 ml) beef broth
- 1 1/2 teaspoon (7.5 ml) salt Pepper, to taste
- 2 large onions, diced
- 12 small pearl onions, peeled
- 1/4 cup (60 ml) butter
- 2 lb (900 g) mushrooms, quartered
- 1 teaspoon (5 ml) lemon juice
Preparation
Step 1
In a separate skillet, sauté the onion until translucent. Then in your pressure cooker, heat oil and brown meat. Move the beef to one side and add sugar. When it begins to carmelize, add vinegar and stir. Add the wine, beef broth, salt and pepper. Add onions to beef mixture. Lock lid into place and bring to pressure, then lower heat and cook for 40 minutes.
In a saucepan, place peeled pearl onions in water until tender. In the skillet where onions were sautéed, heat butter and sauté mushrooms. Add pearl onions and sauté until onions are glazed. When meat is done cooking, allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Add mushroom/onion mixture. Lock lid into place and bring to pressure again, then lower heat and cook for 5 additional minutes time. Allow pressure to drop again by the quick release method [2] or automatic release method [3] and remove the lid. Serve over egg noodles or rice.
Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 40+5 minutes on high pressure.