Traditional Beef Stew

Description

 * Estimated Prep Time: 10 Minutes
 * Estimated Cooking Time: 46 Minutes
 * Total: 56 Minutes
 * Serves 8
 * Source: Fagor America, contributed by Pressurecookerrecipes Y-Group

Ingredients

 * 2 tablespoons vegetable oil
 * 1 cup flour
 * 2½ 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
 * 1¼ 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 generously with 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 the 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.
 * 15) Release pressure and remove and discard the herb bundle.
 * 16) Stir in the vinegar and season with salt and pepper to taste.
 * 17) Divide among bowls and serve immediately.

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