Beef Stew

This beef stew recipe from Williams Sonoma was absolutely delicious. The recipe calls for the use of a pressure cooker, which we do not have. I used a dutch oven and it simmered for most of the afternoon, which worked perfectly. Don't skimp on the red wine, it adds a wonderful flavor.

Beef chuck is a good choice for stew meat. From the muscular shoulder section, this tough cut becomes tender and succulent when stewed. Here, we speed the process by using a pressure cooker.

Ingredients:

• 3 lb. boneless stewing beef, cut into 1-inch
  cubes
• 1⁄3 cup all-purpose flour
• Salt and freshly ground pepper, to taste
• 3 Tbs. olive oil
• 1 1⁄2 cups red wine
• 1 large yellow onion, finely chopped
• 2 garlic cloves, crushed
• 2 carrots, peeled and cut into 1⁄2-inch pieces
• 2 celery stalks, cut into 1⁄2-inch pieces
• 1⁄2 lb. new potatoes, cut into 1⁄2-inch pieces
• 1 Tbs. tomato paste
• 1 1⁄2 cups beef stock
• 3 fresh thyme sprigs

Directions:

In a large bowl, toss the beef with the flour, salt and pepper to coat evenly. Set an electric pressure cooker to "brown" according to the manufacturer's instructions and warm the olive oil. Add half the beef and brown on all sides, 3 to 4 minutes. Transfer to a bowl. Repeat with the remaining beef and transfer to the bowl.

Add the wine to the pressure cooker and bring to a simmer, stirring to scrape up the browned bits. Add the beef, onion, garlic, carrots, celery, potatoes, tomato paste, stock and thyme and stir to combine. Cover and cook on "high" for 20 minutes according to the manufacturer's instructions.

Release the pressure according to the manufacturer's instructions. If the liquid is too thin, transfer the beef and vegetables to a serving bowl, set the pressure cooker to "brown" and cook until the liquid is reduced to the desired consistency. Pour the liquid over the beef and vegetables and serve immediately. Serves 6.

Williams-Sonoma Kitchen.