French-Style Beef Stew

This Pressure-Cooker Beef & Red Wine Stew is the ultimate Weekend Feast. It takes the soul-warming, deep flavors of a traditional French Boeuf Bourguignon—which usually takes all day to simmer—and uses modern magic to bring it to your table in a fraction of the time without losing a drop of richness.
Print Recipe
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American, Europian
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp oil
  • 2 ½ lb boneless chuck roast cut into 1 ½ inch cubes
  • 2 tsp black pepper
  • 1 ½ tsp salt
  • 3 ½ cup sliced onion
  • ½ lb carrots peeled and cut into 2 inch pieces
  • 4 large garlic cloves smashed
  • 1 can whole plum tomatoes undrained (28 oz)
  • 2 cups red vine
  • 2 cups beef stock
  • 1 Tbsp dried thyme
  • 2 bay leaves
  • 1 lb mushrooms sliced
  • 10 oz frozen pearl onions
  • 2 Tbsp red vine vinegar
  • 10 oz potato cubed

Method
 

  1. In the pressure cooker, saute oil, beef, onions, and carrots. Add garlic, tomatoes broken into chunks and potatoes. Stir wine, broth, thyme, bay leaves, and bring to boil. Cover and cook for 20 to 25 minutes.
  2. Meanwhile, add oil to another pan, and saute mushrooms.
  3. Once veggies are done, safely open the pressure cooker.
  4. Bring it back to the stove, and add mushrooms, pearl onions and vinegar to the stew and cook uncovered for 15 to 20 minutes, or until onions are tender.

Notes

Serve with mashed potatoes.