Portuguese wine from the Dao region of Portugal lends a robust flavour to this hearty stew
Course Main Course
Cuisine American
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Servings 6servings
Ingredients
3poundsboneless beeftrimmed and cut into 1 inch pieces
salt and pepper
2tbspgrapeseed oil
2onions chopped
2tbsptomato paste
1tspdried thymeor 1 tbsp fresh
1/3cupgluten free flour
1cupdry red winebe sure to use one you enjoy drinking
2cupsbeefchicken or vegetable broth (we just use whatever we happen to have)
1 1/2poundsred potatoescut into 1 inch pieces
1poundcarrotspeeled and sliced 1 inch thick
1/4cupgluten free soy saucewe use Tamari
2bay leaves
Instructions
Dry beef with paper towels and season with salt and pepper. Heat a tablespoon of oil in the pressure cooker over med-high heat. Brown half the meat on all sides and transfer to a bowl.
Heat another tablespoon of oil and cook onions until softened (5 minutes). Mix in tomato paste and thyme and cook for 30 seconds. Stir in flour and cook a minute. Then wisk in the wine scraping up any bits on the bottom. Smooth any lumps and cook another minute. Stir in broth, potatoes, carrots, soy sauce, bay leaves, browned beef (with juices) and remaining beef.
Put on the lid, lock in place and bring to high pressure over med-high heat. as soon as pressure is reached, reduce heat to med-low and cook for 25 minutes. You may have to adjust heat to maintain the high pressure.
Remove pressure cooker from heat and let sit for 15 minutes. Then quick release remaining pressure, directing any steam away from you.
Notes
Add a cup of Guinness to turn this into an Irish stew if gluten isn't an issue. Note that you can either keep the wine and use both or substitute it for the Guinness.