3 lbs chuck roast or beef stew meat sliced into 1-inch bite-size chunks
2 tsp garlic salt
2 tsp black pepper
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/4 cup extra-virgin olive oil
1 large yellow onion diced
2 ribs celery diced, with leafy tops reserved
8 oz sliced baby bella mushrooms optional
3 cloves garlic minced or pressed
2 tbsp Worcestershire sauce
1/4 cup all-purpose flour
4 cups beef broth
1 cup dry red wine (like a pinot noir) or additional 1 cup beef broth
1 tsp dried rosemary
1 tsp dried thyme
1 tbsp light or dark brown sugar
2 leaves bay
1 bag baby carrots halved (16 oz)
1 lb unpeeled baby red and/or white potatoes rinsed and halved
10 oz frozen cut green beans optional
1 can tomato paste (6 oz)
1 packet au jus dip or beefy onion dip mix optional (1 oz)
Place the meat in a large bowl and add the garlic salt, black pepper, Italian seasoning, garlic powder, and onion powder. Mix by hand until well-coated and set aside.
Add the oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes, add the onion, celery, and mushrooms (if using) and sauté for 3 minutes, until slightly softened. Add the garlic and sauté for 1 minute longer.
Add the Worcestershire, scrape up any browned bits, and let simmer with the veggies for 1 minute.
Add the seasoned meat and sauté, stirring often, for about 3 minutes, until the edges are just lightly browned.
Add the flour and stir until everything is coated.
Add the broth, wine, rosemary, thyme, and brown sugar and stir well, deglazing the bottom of the pot. Top with the bay leaves, carrots, potatoes, and green beans (if using) but do not stir them in. Just rest them on top of everything in the pot.
Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 20 minutes. When done, allow a 10-minute natural release followed by a quick release.
Discard the bay leaves and add the tomato paste, leafy celery tops, and seasoning packet (if using). Stir well and let rest for 10 minutes. As it cools down a bit, it will thicken into the perfect consistency and allow the flavors to really come together. Ladle into bowls and serve with some crusty French or garlic bread.
2 tsp garlic salt
2 tsp black pepper
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/4 cup extra-virgin olive oil
1 large yellow onion diced
2 ribs celery diced, with leafy tops reserved
8 oz sliced baby bella mushrooms optional
3 cloves garlic minced or pressed
2 tbsp Worcestershire sauce
1/4 cup all-purpose flour
4 cups beef broth
1 cup dry red wine (like a pinot noir) or additional 1 cup beef broth
1 tsp dried rosemary
1 tsp dried thyme
1 tbsp light or dark brown sugar
2 leaves bay
1 bag baby carrots halved (16 oz)
1 lb unpeeled baby red and/or white potatoes rinsed and halved
10 oz frozen cut green beans optional
1 can tomato paste (6 oz)
1 packet au jus dip or beefy onion dip mix optional (1 oz)
Place the meat in a large bowl and add the garlic salt, black pepper, Italian seasoning, garlic powder, and onion powder. Mix by hand until well-coated and set aside.
Add the oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes, add the onion, celery, and mushrooms (if using) and sauté for 3 minutes, until slightly softened. Add the garlic and sauté for 1 minute longer.
Add the Worcestershire, scrape up any browned bits, and let simmer with the veggies for 1 minute.
Add the seasoned meat and sauté, stirring often, for about 3 minutes, until the edges are just lightly browned.
Add the flour and stir until everything is coated.
Add the broth, wine, rosemary, thyme, and brown sugar and stir well, deglazing the bottom of the pot. Top with the bay leaves, carrots, potatoes, and green beans (if using) but do not stir them in. Just rest them on top of everything in the pot.
Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 20 minutes. When done, allow a 10-minute natural release followed by a quick release.
Discard the bay leaves and add the tomato paste, leafy celery tops, and seasoning packet (if using). Stir well and let rest for 10 minutes. As it cools down a bit, it will thicken into the perfect consistency and allow the flavors to really come together. Ladle into bowls and serve with some crusty French or garlic bread.
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