Traditional Beef Stew

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== Description ==
* Estimated Prep Time: 10 Minutes
* Estimated Cooking Time: 46 Minutes
* Total: 56 Minutes
* Serves 8
* Source: Fagor America, contributed by Pressurecookerrecipes Y-Group
== Ingredients ==
* 2 tablespoons vegetable oil
* 1 cup flour
* 2½ pounds beef chuck, cut into 2-inch cubes
* kosher salt and freshly ground black pepper
* 2 tablespoons unsalted butter
* 2 medium onions, cut into sixths
* 5 cloves garlic, minced
* 1 tablespoon tomato paste
* 8 cups cold water, or chicken or beef broth, homemade or low-sodium canned
* 6 sprigs parsley
* 6 sprigs fresh thyme
* 2 bay leaves
* 1¼ pounds medium red potatoes, quartered
* 4 medium carrots, cut into 1-inch pieces
* 2 celery stalks, cut into 1-inch pieces
* 7 canned whole, peeled tomatoes, lightly crushed
* 1 tablespoon red wine vinegar
== Directions ==
# Heat oil in cooker until pan is hot, but not smoking.
# Season beef generously with salt and pepper and dredge in the flour. Shake off the excess flour.
# Sautee the meat in 3 separate batches, uncovered, stirring only occasionally, until well-browned. Meat should cover bottom of pot without layering to allow meat to brown. # Transfer the beef to a plate. Discard the oil and wipe out the pan. Repeat with 2 remaining batches.
# Return the pot to the stove and melt the butter over medium high heat.
# Add the onion and cook, stirring, until lightly browned, about 5 minutes.
# Add the garlic and cook About 1 Minute.
# Add the tomato paste and cook, stirring, until lightly browned, about 1 minute More.
# Return the beef to the pot, add the water or broth, and bring to a simmer.
# Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot.
# Season with 2 teaspoons salt and pepper to taste.
# Close lid and bring to high pressure. Cook for 30 minutes.
# Release pressure and open lid.
# Add the potatoes, carrots, celery, and the tomatoes, and close lid.
# Bring to high pressure and cook for 6 minutes.
# Release pressure and remove and discard the herb bundle.
# Stir in the vinegar and season with salt and pepper to taste.
# Divide among bowls and serve immediately.
== Nutritional Information ==
Approximate Nutritional Information Per Serving
* 562 Calories
* 32g Protein
* 38g Carbohydrates
* 32g Fat
* 105 mg Cholesterol
* 240 mg Sodium
Category:Beef Recipes
Category:Carrot Recipes
Category:Main Dish Meat Recipes
Category:Pressure cooker Recipes
Category:Red-skinned potato Recipes
Category:Stew Recipes
Category:Tomato paste Recipes