Classic Beef Stew

3 pounds beef chuck roast, cut into 1½- to 2-inch pieces

1 teaspoon kosher salt, divided

½ teaspoon freshly ground pepper

1 tablespoon olive oil

2 medium carrots, finely chopped

2 celery stalks, finely chopped

1 medium onion, finely chopped

2 garlic cloves, finely chopped

2 tablespoons tomato paste

1 cup dry red wine

1 cup beef broth

1 bay leaf

2 cups baby carrots

2 pounds baby potatoes

1 cup frozen peas

Chopped parsley, for garnish

Nutritional information per serving (based on 1 cup):

Calories 397 (21% from fat) | carb. 28g | pro. 41g | fat 9g | sat. fat 3g | chol. 114mg | sod. 583mg | calc. 63mg | fiber 6g

1. Season the beef with ¾ teaspoon of the salt and pepper. Reserve.

2. Put the oil into the Cuisinart Pressure Cooker and place over medium-high heat.  Once the oil is hot, add the finely chopped carrots, celery, onion, garlic and remaining salt. Stir and cook until vegetable are softened, about 2 minutes. Add the tomato paste and stir; cook for 2 minutes. Add the wine and cook until it is reduced by about ¹⁄ ³. Add the reserved beef to the pressure cooker with the vegetables and wine. Add the beef broth and bay leaf. Stir to fully mix.

3. Secure the lid and select High pressure. Turn the heat to high until pressure cooker reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 30 minutes.

4. When time expires, release pressure by selecting quick pressure release. When the red safety valve drops, remove lid and add the baby carrots and potatoes. Secure the lid and select High pressure once more. Time for 5 minutes.

5. When time expires, remove pressure cooker from heat and allow pressure to release naturally. When the red safety valve drops, remove lid.

6. Before serving** stir in peas and garnish with parsley.

* Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.

** If a thicker sauce is desired, strain the solids from the stew liquid, reserving both separately. Remove and discard bay leaf. Blend 1½ tablespoons softened butter and 1½ tablespoons flour to make a paste (beurre manié). Return liquid to pot and bring to a boil.  Once liquid comes to a boil, whisk in the butter and flour mixture and simmer until liquid thickens. Pour over reserved meat and vegetables.