Ingredients :
- 1 boneless beef chuck roast, cut into 1-inch pieces
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil, divided
- 6 large carrots, cut into 1/2-inch pieces
- 3 celery ribs, chopped
- 1 large onion, chopped
- 6 garlic cloves, minced
- 1/4 cup tomato paste
- 1 cup dry red wine
- 6 cups beef stock
- 4 large Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1/2 pound fresh mushrooms, sliced
- 3/4 cup farro, rinsed
- 3 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Directions :
- Sprinkle beef with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown beef in batches. Set aside.
- Add remaining 1 tablespoon oil and carrots, celery and onion to pressure cooker; cook and stir until vegetables are crisp-tender, 5-7 minutes.
- Add garlic; cook 1 minute longer. Add tomato paste. Cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits.
- Return beef to pressure cooker. Stir in stock, potatoes, mushrooms, farro, bay leaves, garlic powder and thyme. Press cancel.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 15 minutes; quick-release any remaining pressure. If desired, skim fat from stew. Discard bay leaves.
