|It came a little thicker than usual - probably could've used more liquid|
1 medium onion, chopped
1lb stew meat, cut into 1" cubes
2 clove garlic, chopped
3/4 c red wine
3 large carrots, cut into 1/2" rounds
2 stalks celery, cut into 1/2" chunks
3 large potatoes, cubed into 1/2" chunks
12 oz canned diced tomatoes
1 bay leaf
1 t dried thyme
8 oz frozen peas
Place onion, 2 T of oil, and salt in pressure cooker. Saute onions on low flame for at least 10 minutes, until caramelized. Meanwhile cut all vegetables. Dry meat with paper towel. Salt & pepper meat. Remove onions from pot. Add meat to pressure cooker in batches until browned on all sides. Do not crowd pan. Add garlic and let cook for a minute until fragrant. Deglaze pan with wine, scrapping up bits on bottom. Add remaining ingredients to pressure cooker except peas. If there is not enough liquid in the pot, add additional wine or stock. Liquid should come up approximately halfway up ingredients. Close lid and cook for 20 minutes once pressure is up. Quick release pressure cooker. Add peas and stir. If there is too much liquid, cook an additional few minutes to cook off some of the liquid.
A nice hunk of crusty bread and some homemade butter and it is heaven! Really one of those cold-weather-rib-sticking meals.
|A great gadget!|
HAPPY MOTHER'S DAY!