This recipe isn’t exactly traditional, but since we all have too much to do and not enough time, it streamlines the process and it can be ready in only a couple hours – and most of that time is actually spent by the pressure pot.
- Yield: 6 Servings
- Total Time: 2 Hours 30 Minutes
- 2¼ lbs. of beef chuck, cut in 2” cubes
- 3 sliced celery stalks
- 3 sliced carrots, medium
- 2 sliced onions, yellow, medium
- 2 chopped garlic cloves
- 2 tsp of dried herbs, mixed
- 1 bay leaf, dry
- 2 cups of red wine, dry
- 1 lb of sliced mushrooms, brown
- Sea salt, fine
- Pepper, black, fresh-ground
- Snipped chives or parsley
- New potatoes, steamed
- Mustard, strong
- Crusty bread
How to Make It
- At bottom of your pressure pot, place beef, 2 tsp. of salt, bay leaf, herb mixture, garlic, onions, carrots and celery. Add wine.
- Secure pressure pot lid. Bring to Medium pressure. Lower heat to med-low and maintain same pressure, allowing to cook for 40-60 minutes.
- Place pressure pot in sink. Run water over lid to help in release of pressure. Open.
- Add mushrooms. Simmer for five minutes, till they cook through. Taste and make any adjustments to seasoning you may desire.
- Sprinkle with pepper and herbs. Serve with the mustard, potatoes and crusty bread.