Ingredients :
- 2 pounds beef stew meat
- 3 teaspoons salt, divided
- 2 teaspoons pepper, divided
- 2 tablespoons canola oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/4 cup tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 cup dry red wine
- 3 cups beef stock
- 1 tablespoon Worcestershire sauce
- 5 medium Yukon Gold potatoes, chopped
- 3 medium carrots, chopped
- 2 celery ribs, chopped
- 2 fresh rosemary sprigs
- 2 bay leaves
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- Minced fresh parsley, optional
Directions :
- Sprinkle beef with 2 teaspoons salt and 1 teaspoon pepper. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Set aside.
- Add onion; cook 3-4 minutes or until slightly soft. Add garlic and tomato paste; cook 1 minute longer. Add paprika, thyme, remaining 1 teaspoon salt and remaining 1 teaspoon pepper; cook and stir until fragrant, about 1 minutes. Add wine, stirring to loosen browned bits.
- Return beef to pressure cooker. Stir in stock, Worcestershire sauce, potatoes, carrots and celery. Press cancel. Place rosemary sprigs and bay leaves on top.
- Lock lid; close pressure-release valve. Adjust to pressure cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick release any remaining pressure.
- In a small bowl, mix cornstarch and cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Stir constantly until thickened, 1-2 minutes. If desired, garnish with parsley.
