Ingredients:
2-4 pounds Chuck Roast or Stew Meat
2-4 carrots, cut in medium pieces
2-4 potatoes, red or russet washed and whole
1 8 oz package baby bella mushrooms, whole (optional)
1 yellow onion, quartered
1 yellow onion, diced
1/3 cup red wine
1 tablespoon Worcestershire sauce
3 cups beef broth, I prefer Essenhaus Beef Soup base *see note below
1 or 2 Bay leaves
Salt, pepper, garlic
Directions
Using the your pressure cooker, use the sauté setting on high and let it get nice and hot. Add a small amount of olive oil to the pan and place in the meat. Do not touch the meat or move it for 3 minutes or so. Flip the meat to the other side and leave for 3 minutes or so, brown on the ends as well. Remove the meat from the pot, and add red wine. Stay in the sauté setting. You can substitute 1/3 cup beef broth instead of red wine if you prefer. Using a wooden spoon or other stiff utensil scrape the bits off the bottom of the pan and cook for 1-2 minutes stirring frequently. Hit cancel/warm. Return the meat to the pot. Add your beef broth, quartered onion, garlic, bay leaves, salt and pepper. I used the stew meat button set for 35 minutes and will let it naturally release.
After your pressure cooker releases, you have 2 options on how to finish.
1). Add your diced onion, potatoes and carrots, place your glass lid on the pressure cooker and slow cook until potatoes and carrots are soft. Then add your mushrooms and cook on the slow cooker setting for 5 minutes with the glass lid on.
2). Add your diced onions and potatoes, lock the lid and pressure cook (manual setting) for 5 minutes. You can either naturally release or manually release, depends on your time schedule. Next add your carrots and lock the lid. Manual setting pressure cook for 2 minutes, and manually release. Add your mushrooms and place your glass lid on and cook on warm or slow cooker setting for 5 minutes.
*Mushrooms* I have found that my pressure cooker is nice and hot after cooking my meat, potatoes and carrots. By tossing my mushrooms in at the last minute they do not get over cooked and soggy. I have also had great success with adding them right before serving, putting on the glass lid and leaving it go for a few minutes for the mushrooms to soften.
Personal preferences: I like A LOT of carrots so I used about 4-5 big carrots. I swear by using the Essenhaus beef/chicken base . I use about a Tablespoon with 3 cups of water in place of broth in this recipe. I also like to season my meat ahead of time to marinade, I keep it simple with salt, pepper and garlic. If you have the time marinade 12-24 hours.
*Notes*
I prefer to use Essenhaus Beef Soup base, it comes in a short plastic jar and it's thick and sticky. I use 1-2 tablespoons of this, then add water. I use as much water as the recipe calls for stock or broth.
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