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Add a photoServings: 6
Ingredients
- 2 lb boneless beef shoulder roast or possibly chuck roast
- 3 Tbsp. flour
- 1 Tbsp. extra virgin olive oil Pam or possibly other nonstick cooking spray
- 1 lrg onion diced
- 4 x clove garlic chopped
- 1 tsp salt scant
- 1/2 tsp pepper scant
- 1 x bay leaf
- 1 tsp dry thyme
- 2 stalk celery diced
- 1/2 c. red wine
- 3 c. rich beef stock
- 2 lrg potatoes 1" cubes or possibly larger
- 1 med potato diced
- 1 lb bag baby carrots
- 1 can shoepeg corn liquid removed
Directions
- Remove all visible fat from beef. Cut in large chunks. Spray with Pam and dust with flour (I toss them in a plastic bag). Working in batches, brown the beef cubes in the pressure cooker. I spray the cooker with Pam and also add in a scant teaspoon of oil for each batch (3 batches). When beef cubes are done saute/fry the onion and celery till the onion is almost translucent/soft.
- Stir in the garlic and saute/fry till fragrant. Add in beef back to pot with accumulated juices. Also add in 1 c. of the beef stock and all remaining ingredients except the potatoes, carrots and corn. Bring to full pressure
- (155lbs on my Futura), reduce heat and cook for 12 min. Release pressure, fish out beef cubes, cut them in half, add in them back to the pot, along with the potatoes and carrots. Add in more liquid to cover the vegetables. Bring to full pressure again, reduce heat and cook for 3 more min.
- Allow pressure to come down naturally. Open and remove the bay leaf and add in the corn. Adjust seasonings and serve. I like to shred the beef after it's in the bowl, but before serving. My husband prefers his in chunks.
- NOTES : I start with very big beef cubes, probably 2", for the first 12 min of cooking. Then cut them in half for the last 3 min.
- I use the one diced potato as "thickener". It will disintegrate. I dice the celery fine so it "dissolves" too (my kids will not eat it otherwise). I think the beef could be reduced to 1 lb., but then I like vegetables more than meat.
- I use a beef soup base (Tones) to make the stock. One Tbsp. in 1 c. of water. The remaining two c. of liquid can be plain water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 6 servings | |
| Calories 558 | |
| Calories from Fat 250 | 45% |
| Total Fat 27.8g | 35% |
| Saturated Fat 10.54g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 935mg | 39% |
| Potassium 1130mg | 32% |
| Total Carbs 34.8g | 9% |
| Dietary Fiber 5.8g | 19% |
| Sugars 5.85g | 4% |
| Protein 37.32g | 60% |
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