3 Tbsp oil
2 lbs lean stew beef cut into cubes
2 carrots, sliced
1 onions, sliced
1/2 cup water
6 Tbsp flour
2 cups red wine (I used Burdandy, but Chianti works well, too)
1 Tbsp tomato paste
2 cloves garlic, minced
1/2 teaspoon thyme
1 bay leaf
2 Tbsp butter
1 small bag pearl onions (frozen)
1 pint mushrooms, sliced
salt and pepper to taste.
Salt and flour beef,
heat oil and saute beef until brown on all sides.
Remove to plate.
Add water to the pan and deglaze by scraping the brown bits loose with a silicone spatula or wooden spoon.
Saute carrots and onions until onion is translucent.
Pour off oil and return beef to cooker.
Stir in red wine, tomato paste, garlic, thyme, and bay leaf.
Lock lid in place. Bring to high pressure, then reduce heat to maintain pressure and cook for 40 minutes.
In a separate pan, saute pearl onions and mushroom slices in butter until soft and tender.
Turn off heat on pressure cooker and allow pressure to reduce.
Release lid in sink with lid facing away from you.
Add sauteed onions and mushrooms and serve over prepared egg noodles.
Bon Appetit!
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