This is delicious, seriously, nothing more needs to be said. We veered from convention and served this with baked potatoes. This has been a fun journey, learning to cook in a pressure cooker.
|Beef Stew from Provence, delicious served in a baked potato!|
Beef Stew from Provence
adapted from: The Ultimate Pressure Cooker Cookbook
2 pounds boneless stew for beef, cut into 1-inch pieces
2 cloves garlic chopped
1 c dry red wine
2 T olive oil
1 (long) strip of orange zest
1/4 t thyme leaves
2 bay leaves - broken in half
Combine well and refrigerate covered at least 4 hours, best would be overnight. Drain well in a colander, catching the wine. Set wine aside. Remove the bay leave pieces and orange zest. Reserve the orange zest.
1/4 c flour
1 t salt
1/4 t freshly ground pepper
Combine the flour and seasonings, mix well. Add beef and coat meat evenly.
Heat 3 T olive oil
reserved wine and orange zest
6 large carrots
1 stalk celery diced
1 large onion
1 c crushed tomatoes
1/2 c oil cured black olives
2 t salt
1/4 t fresh ground pepper
In a large skillet, add beef along with the excess flour, brown well, turning at least once.
Add browned meat and remaining ingredients to pressure cooker. Cover and cook 20 minutes after pressure is reached. Remove from heat, reduce pressure to serve.
|Beef Stew from Provence, ready to serve!|
Serve over mashed potatoes or noodles.
|Dinner is ready!|
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