Category
Main Dishes
Servings
8
Ingredients
- 1 T extra-virgin olive oil
-
½ lb bacon, small dice
- 2 yellow onions, thin slice
- 3 carrots, thin slice
- 3 celery stalks, thin slice
- 2 cloves garlic, minced
- 3 lbs beef chuck, 2-inch cubes
- 1 T tomato paste
- 2 c dry red wine
- 1 lb mushrooms, sliced
-
⅓ c fresh thyme, rough chop
- Sea salt
- Black pepper, cracked
Directions
- Set pressure cooker to "sear" and adjust time to 10 minutes. Add oil. When hot, add bacon and cook until crispy. Remove bacon to paper towel to drain.
Add onion, carrots, and celery and sauté until soft. Add garlic and beef. Brown beef then return bacon to pressure cooker and add tomato paste. Sauté an additional 5 minutes. Add red wine and bay leaf, set pressure cooker to "meat/stew", and press "start/stop".
- When done, natural release for 20 minutes, then do a quick release to make sure all pressure is released before opening lid.
- Carefully open lid. Set pressure cooker to "sear" and adjust time to 15 minutes. When liquid is simmering, add mushrooms and simmer until mushrooms are just cooked, about 5 minutes. Check seasoning and add salt and pepper, if needed. Add thyme and stir.
