Traditional Beef Stew

Serves 8

Ingredients

 * 2 Tablespoons vegetable oil
 * 1 Cup flour
 * 2 1/2 Pounds Beef Chuck, Cut Into 2-Inch Cubes

kosher salt And Freshly Ground black pepper
 * 2 Tablespoons unsalted butter
 * 2 Medium onions, Cut Into Sixths
 * 5 cloves garlic, Minced
 * 1 Tablespoon tomato Paste
 * 8 Cups Cold water, or Chicken or beef broth, Homemade or Low-Sodium Canned
 * 6 Sprigs parsley
 * 6 Sprigs Fresh thyme
 * 2 bay leaves

salt And black pepper, to Taste
 * 1-1/4 Pounds Medium red potatoes, Quartered
 * 4 Medium carrots, Cut Into 1-Inch Pieces
 * 2 celery Stalks, Cut Into 1-Inch Pieces
 * 7 Canned Whole, Peeled tomatoes, Lightly Crushed
 * 1 Tablespoon red wine vinegar

Directions
Heat oil in Cooker Until Pan is Hot, But Not Smoking. Season Beef GenerouslyWith salt And pepper And Dredge in The flour. Shake Off The Excess flour.Saut? The Meat in 3 Separate Batches, Uncovered, Stirring Only Occasionally,Until Well-Browned. Meat Should Cover Bottom of Pot Without Layering toAllow Meat to Brown. Transfer The Beef to a Plate. Discard The oil And WipeOut The Pan. Repeat With 2 Remaining Batches.

Return The Pot to The Stove And Melt The butter Over Medium High Heat. AddThe Onion And Cook, Stirring, Until Lightly Browned, About 5 Minutes. AddThe garlic And Cook About 1 Minute. Add The tomato Paste And Cook, Stirring,Until Lightly Browned, About 1 Minute More. Return The Beef to The Pot, AddThe water or Broth, And Bring to a Simmer.

Using a Piece of Kitchen Twine, Tie Together The parsley, thyme, And BayLeaves And Add The Bundle to The Pot. Season With 2 Teaspoons salt AndPepper to Taste. Close Lid And Bring to High Pressure. Cook For 30 Minutes.

Release Pressure And Open Lid. Add The potatoes, carrots, celery, And TheTomatoes, And Close Lid. Bring to High Pressure And Cook For 6 Minutes.Release Pressure And Remove And Discard The Herb Bundle. Stir in The VinegarAnd Season With salt And pepper to Taste. Divide Among Bowls And ServeImmediately.

Approximate Nutritional Information Per Serving
 * 562 Calories, 32g Protein, 38g Carbohydrates, 32g Fat, 105mg Cholesterol,
 * 240mg Sodium

Estimated Prep Time: 10 Minutes

Estimated Cooking Time: 46 Minutes

Total: 56 Minutes

Source: Fagor America

contributed by

 * Pressurecookerrecipes Y-Group