Beef Stew

Ingredients

16 oz thick baby peeled carrots, cut diagonally in half

16 oz package of baby potatoes or mashed potatoes

1 tablespoon extra-virgin olive oil

2-1/2 pounds of boneless short ribs (or beef chuck roast well trimmed), cut into 1-½ inch strips. 

1 large yellow onion, chopped in cubes, or 1 package of frozen pearl onions

16 oz baby bella mushrooms cut into quarters or sixths, depending on the size

4 big garlic cloves, minced

3 tablespoons butter

2 tablespoons flour

1 15-oz can tomato sauce

1 15-oz can cherry tomatoes

5 whole sprigs of fresh thyme (see notes) or 1-1/2 teaspoons dry thyme

1-1/2 teaspoon Herbs de Provence

2 bay leaves

2 cups robust red wine such as Merlot or Pinot Noir

2 cups water

1 tablespoon tomato paste

4 teaspoons beef-flavored concentrated broth (Better Than Bouillon)

1/4 teaspoon salt 

1/2 teaspoon pepper

1/2 cup of frozen peas

To Serve

Fresh thyme or parsley, for garnish

Warm, crusty bread and room-temperature butter

Directions

1. Add water to a large pot set over medium-high heat. Add 1 tablespoon coarse Kosher salt. Add the carrots and simmer for 10 minutes. Add the potatoes and cook until tender. 

2. Add olive oil to a large skillet set on medium-high heat. When the olive oil is hot, add as many meat pieces as possible without crowding (crowding causes the meat to boil instead of browning). Sear and brown the meat well on all sides and set aside. Continue the process adding olive oil if necessary until all the meat is browned. Set aside. 

3. Add the onions to the now-empty skillet and cook, stirring occasionally, until they've released the water and cook until both the onions and mushrooms are caramelized. Add the garlic and stir for about 30-60 seconds or until fragrant. Deglaze with the wine. Set aside. 

4. Add the butter and flour to the pot of a pressure cooker set over medium heat. Cook stirring constantly until the flour has been cooked and smells like pie crust. 

5. Add to the pressure cooker the meat, onion and mushroom mixture, tomato sauce, cherry tomatoes and their juice, tomato paste, thyme, Herbs de Provence, bay leaves, water, and beef buillon. 

6. Pressure cook for about 45 minutes and slow release the pressure. 

7. If necessary, adjust the sauce thickness by adding a slurry made with 1 tablespoon corn starch dissolved in 1 tablespoon of cold water. 

8. Add the frozen peas, cooked carrots, and potatoes to the stew until heated through. 

9. Garnish with parsley and serve with warm crusty bread and butter. 

Notes

Inspiration

• Preparation time is reduced if using short ribs rather than chuck. 

• When adding a whole sprig of thyme to soups, stews, or other recipes, the leaves usually fall off during cooking and the woody stem can be removed prior to serving. Source