Ingredients

The following ingredients have 6 Servings
  • 2 cups Beef or Chicken Broth, (low sodium)
  • 1/2 cup Red Wine, (whatever you like to drink (or more broth))
  • 2 Tbsp Red Wine Vinegar
  • 2 Tbsp Worcestershire Sauce
  • 2 1/2 lbs Chuck Roast, (cut in 1 1/2 inch cubes)
  • 1 Large Onion, (cut in 1 inch pieces)
  • 3 Cloves Garlic, (minced)
  • 2 Ribs Celery, (chopped in 1 inch pieces)
  • 4 Carrots, (cut in 1 inch pieces)
  • 8oz Small Crimini Mushrooms
  • 4 Potatoes, (cut in 1 1/2 inch chunks)
  • 3 Sprigs Fresh Thyme
  • 1 Sprig Fresh Rosemary
  • 1 Bay Leaf
  • 1 1/2 tsp Kosher Salt
  • 1 tsp Sugar
  • 3 Tbsp Tomato Paste
  • 3 Tbsp Flour
  • 3 Tbsps Butter, (softened)

Instruction

  • Make sure the stainless inner liner is in the base and add the broth, wine, vinegar, and Worcestershire sauce. Stir well.
  • Add all other ingredients, except for the thickener and tomato paste, to the pot. Stir. See note about browning the meat*.
  • Add the tomato paste but do not stir it in. Just let it sit on top of the other ingredients.
  • Put the lid on the pot and seal the vent.
  • Press the Pressure Cook (Manual) button, then the +/- button to select 35 minutes.
  • This is a full pot, and will take several minutes to come to pressure.
  • After cooking cycle ends, let the pressure Naturally Release for 15 minutes.
  • Manually release the remaining pressure. Do this in short bursts as a full release at this point will have the hot stew spewing out of the steam release knob and all over your kitchen (don’t ask me how I know this!).
  • Once all steam/pressure is out of the pot and the pin in the lid drops down, open the lid carefully, facing it away from you.
  • Use a slotted spoon to transfer Stew, but not the liquid, to a large serving bowl.
  • Press the Sauté button on the pot.
  • Mix the flour and butter together for thickening. You might need to microwave the butter for 5 seconds to soften it.
  • When the liquid starts to simmer, whisk in the thickener and cook a couple of minutes, stirring constantly, until it starts to thicken. If not thick enough, just make another batch of flour/butter, 1 Tbsp at a time, and stir in to the simmering liquid.
  • Add the meat and veggies back into the pot and serve immediately.