Cookting time: 15 minutes
Total preparation time: 60 minutes
Type of pressure cooker: Stovetop or electric
- 1 lb boneless beef short rib or chuck-eye roast
- 1 onion, chopped fine
- 1 garlic clove, minced
- 2 tbsp all-purpose flour
- ¼ cup dry red wine
- 6 cups beef broth
- 1 lb potatoes, cut into ¾ inch pieces
- 3 carrots, cut into ½ inch pieces
- 2 celery stalks, cut into ½ inche pieces
- Salt and pepper
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- ½ tsp dried thyme
- 2 bay leaves
- 2 tbsp fresh parsley, chopped fine
- Brown the meat. Cut up the beef evenly into bite-sized pieces and season with salt and pepper. Heat up the vegetable oil inside the pressure cooker. When smoke begins to appear, brown the meat on all sides, transfer to a bowl, and place aside.
- Cook the veggies. Finely chop the onion and add to the pressure cooker. Cook until softened. Add in tomato paste, thyme, and garlic and cook for about 30 seconds. Stir in flour and cook for another minute. Add in red wine and deglaze the pot by scraping any brown bits at the bottom. Stir for another minute, then add in the broth, potatoes, celery, carrots, bay leaves, and beef along with any of its juices.
- Wait 15 minutes. Lock the lid of the pressure cooker and bring the pot to high pressure. Then reduce it to medium-low and cook for 15 minutes. Remove the pot from the heat and let the pressure release naturally for another 15 minutes. Use the quick release function of your pressure cooker to release any remaining pressure. If using an electric pressure cooker, make sure you let the pressure release after 15 minutes of cooking and not let the cooker switch to the warm setting.
- Enjoy. Remove bay leaves, add salt and pepper to taste, and serve.