3 pounds beef chuck roast cut into 1½ to 2 inch pieces
fresh ground pepper
2 teaspoons olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1 cup dry red wine
2 tablespoons tomato paste
1 bay leaf
¾ cup beef broth
2 cups baby carrots
1 tablespoon unsalted butter, softened
1 tablespoon unbleached, all-purpose flour
1 cup frozen peas
Calories 340 (32% from fat) • carb. 16g • pro. 35g • fat 11g • sat. fat 4g • chol. 103mg • sod. 98 mg • calc. 49mg • fiber 4g
1. Season pieces of chuck roast with salt and pepper and reserve.
2. Place the olive oil into the cooking pot of the Cuisinart Pressure Cooker. Select Brown. When oil begins to sizzle, add pieces of chuck in a single layer – do not crowd. Continue browning meat in batches until all meat is browned. As meat is browned transfer to a plate. Select sauté.
3. Stir the chopped onions into the pot. With a wooden spoon scrape any brown bits from the bottom of the pan that have accumulated while meat was browning. Sauté for 1 to 2 minutes, until onions start to soften and are translucent.
4. Stir in the carrots and celery. Sauté vegetables for about 3 minutes, stirring occasionally. Stir in the chopped garlic and sauté for an additional minute. Once vegetables are soft, stir in red wine, again scraping any brown bits that have accumulated on the bottom of the pot. Cook until red wine has reduced by half, stir in the tomato paste.
5. Add the reserved beef, bay leaf, and beef broth to the pot. Select High Pressure. Set timer for 10 minutes. When audible beep sounds use Quick Release Method to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.
6. Add baby carrots to the pot and select High Pressure. Set timer for 6 minutes. When audible beep sounds use Natural Pressure Release Method to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.
7. To thicken stew, strain the solids from the stew liquid, reserving both. Remove and discard bay leaf. Blend softened butter and flour to make a paste (buerre manie). Return liquid back in pot and bring to a boil by selecting brown. Once liquid comes to a bowl whisk in the butter/flour mixture. Select Simmer.
8. Once liquid thickens, stir the meat and carrots back into the pot. Taste and adjust seasonings with salt and pepper accordingly. Just before serving, stir in peas.