Photo: keep forgetting to take a picture...will add some day...
Easy! After trying many beef stew/daube recipes to use in my pressure cooker, I combined some of my favorite ideas from them to for this fool-proof dish. It is quick to make, turns out great every time, and makes a lot of richly flavored gravy for mashed potatoes. The gravy is not very thick, and even thinner if you do not dredge all of the beef in flour, but that is okay.
4 pounds chuck roast or steak, boned & cut into 2-inch pieces
salt and pepper
coconut oil and peanut or olive oil (about 1/4 cup)
2 onions, diced
1 cup beef stock (I use 1 t Glace de Viande Gold mixed with 1 cup water; warmed until the glace melts)
1/4 cup dry red wine (I have used chianti and cheap petite sirah)
1 T red wine vinegar
3 T tomato paste
Serve with mashed potatoes and a green vegetable.
1. Season the beef with salt and pepper. Dredge half to all of the pieces lightly in flour (I particularly like to dredge only half the beef).
2. Heat an 8-qt pressure cooker over medium-high heat until hot.
3. Add oil. When oil is hot, saute the beef in batches until it is crusty brown all over; do not crowd pot; remove sauteed beef to a rimmed pan. I like to saute the non-floured beef first.
4. Add the onions to the pot and saute until translucent and just starting to brown around edges.
5. Return beef to the pot. Add the stock, wine, vinegar, and tomato paste. Stir all together.
6. Cover the cooker and bring to pressure over high heat.
7. When pressure is attained, lower the heat as low as possible to maintain pressure and cook for 22 minutes. Cook a little longer if you have larger than 2-inch pieces of beef.
8. After 22 minutes, remove cooker from heat and let the pressure come down naturally; this will take about 15 to 20 minutes.