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
 * 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

 * 1) Heat oil in Cooker Until Pan is Hot, But Not Smoking.
 * 2) Season Beef GenerouslyWith salt And pepper And Dredge in The flour. Shake Off The Excess flour.
 * 3) Sautee The Meat in 3 Separate Batches, Uncovered, Stirring Only Occasionally,Until Well-Browned. Meat Should Cover Bottom of Pot Without Layering to Allow Meat to Brown. #Transfer The Beef to a Plate. Discard tthe oil And Wipe Out The Pan. Repeat With 2 Remaining Batches.
 * 4) Return The Pot to The Stove And Melt The butter Over Medium High Heat.
 * 5) Add The Onion And Cook, Stirring, Until Lightly Browned, About 5 Minutes.
 * 6) Add The garlic And Cook About 1 Minute.
 * 7) Add The tomato Paste And Cook, Stirring, Until Lightly Browned, About 1 Minute More.
 * 8) Return The Beef to The Pot, Add The water or Broth, And Bring to a Simmer.
 * 9) Using a Piece of Kitchen Twine, Tie Together The parsley, thyme, And Bay Leaves And Add The Bundle to The Pot.
 * 10) Season With 2 Teaspoons salt And Pepper to Taste.
 * 11) Close Lid And Bring to High Pressure. Cook For 30 Minutes.
 * 12) Release Pressure And Open Lid.
 * 13) Add The potatoes, carrots, celery, And The Tomatoes, And Close Lid.
 * 14) Bring to High Pressure And Cook For 6 Minutes.R
 * 15) elease Pressure And Remove And Discard The Herb Bundle.
 * 16) Stir in The Vinegar And Season With salt And pepper to Taste.

Divide Among Bowls And Serve Immediately.

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

Estimated Prep Time: 10 Minutes

Estimated Cooking Time: 46 Minutes

Total: 56 Minutes

Source: Fagor America

contributed by

 * Pressurecookerrecipes Y-Group

[[Category:Pressure