Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Lean boneless beef chuck roast - cut 1" pieces

  2. 4 lbs 1816g / 64oz Carrots - peeled, and (medium) Cut into thirds crosswise

  3. 2 2/3 cups 631ml Fresh mushrooms - (8 oz) - halved

  4. 3/4 cup 46g / 1.6oz Onion cut in wedges - (1 medium)

  5. 2 Garlic cloves - minced

  6. 1 Bay leaf

  7. 3/4 teaspoon 3.8ml Salt

  8. 1/2 teaspoon 2 1/2ml Dried thyme - crushed

  9. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  10. 2/3 cup 157ml Beef broth or water

  11. 2/3 cup 157ml Dry red wine

  12. 2 tablespoons 30ml Tomato paste

  13. 2 tablespoons 30ml All-purpose flour

  14. 1/4 cup 59ml Snipped fresh parsley

  15. 6 cups 1422ml Hot cooked spaghetti, linguine, or Other pasta - (12 oz uncooked)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 4- or 6-quart pressure cooker combine beef, carrots, mushrooms, onion, garlic, bay leaf, salt, thyme, black pepper, 2/3 cup beef broth or water, wine, and tomato paste. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 minutes. Allow pressure to come down naturally. Carefully remove lid. Remove the bay leaf and discard. In a small bowl stir together flour and 1/4 cup water until well combined. Add to mixture in cooker. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in parsley. Serve over noodles. This recipe yields 6 main-dish servings (about 6 cups). Nutritional facts per serving: calories: 460; total fat: 11g; saturated fat: 4g; cholesterol: 131mg; sodium: 472mg; carbohydrate: 49g; fiber: 3g; protein: 36g; vitamin A: 117%; vitamin C: 15%; calcium: 5%; iron: 47%. Comments: This version of the classic French country beef stew is ideal when you need a quick meal for company.


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