Beef & Red Wine Stew – Pressure Cooker

Beef & Red Wine Stew – Pressure Cooker

INGREDIENTS

  • Beef stock
  • 3 tablespoons tomato paste (2.5 ounces; 75g)
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon/15ml Asian fish sauce
  • 1 tablespoon (15ml) Worcestershire sauce
  • 2 tablespoons (30ml) vegetable oil
  • 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
  • Kosher salt and freshly ground black pepper
  • 10 ounces (280g) white button mushrooms, quartered
  • 4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-size pieces
  • 8 ounces (225g) frozen or fresh pearl onions (thawed if frozen, peeled if fresh)
  • 1 large yellow onion (10 ounces; 275g), unpeeled, split in half
  • 3 medium cloves garlic, unpeeled
  • Red wine (8 ounces; 235ml)
  • 2 tablespoons flour (about 3/4 ounce; 20g)
  • 2 bay leaves
  • 4 sprigs thyme
  • 1 pound (450g) Yukon Gold potatoes, peeled and cubed
  • 4 ounces (100g) frozen peas
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