Pressure Cooker Autum Beef Stew - Horizon Sangiovese Wine Pairing
This simple autumn beef stew is cooked in a pressure cooker. The meat is braised in rich beef flavored broth, red wine and fall vegetables. It's the perfect main dish for any weeknight dinner and is a perfect holiday dish and pairs perfectly with our 2022 Horizon Sangiovese!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total time: 50 minutes
Ingredients:
2 pounds beef chuck roast, (cut into 1 ½-inch pieces)
¼ cup all-purpose flour
1 teaspoon salt or more
½ teaspoon black pepper
2 tablespoon unsalted butter
1 tablespoon tomato paste
⅓ cup dry red wine, (such as Cabernet, Merlot, Pinot Noir or Syrah)
2 medium onions, (cut into quarters)
2 cups fresh sugar pumpkin chunks, (1 ½-inch piece)
2 cups fresh parsnip chunks, (1 ½-inch piece )
2 cups fresh carrots chunks, (1 ½-inch piece)
3 medium potatoes, such as Red or Yukon, (cut into 1 ½-inch piece)
2 teaspoon dried oregano
2 teaspoon dried thyme
5 garlic cloves, (peeled and smashed)
2 ¾ cups water
3 teaspoon Knorr® Selects Beef Powder
Instructions:
Season and sear the beef-
Put flour, salt, and pepper in a large Ziploc bag. Place the meat in a bag with the flour and shake until well coated.
Turn on the Instant pot and select the "saute" setting. Heat 1 tablespoon of butter. Shake off the meat pieces and add half of them to the pot. Sear undisturbed until browned on the bottom, for 3-5 minutes on each side. Transfer to a plate. Repeat with the remaining 1 tablespoon of butter and beef. Transfer to a plate.
Deglaze-
Add the tomato paste to the pot and stir for about 30 seconds. Add red wine. Deglaze the pan by scraping up the browned bits in the bottom of the pot. Cook for about 2-3 minutes or until liquid is reduced to about 2 tablespoons.
Add vegetables and dried herbs-
Add onion, pumpkin, carrots, parsnip and potato chunks into the pot. (Please see notes)
Add oregano, thyme, garlic cloves, water, and Knorr® Selects Beef Powder. Stir to combine.
Add the browned beef and bay leaves to the pot. Stir to combine.
Close the lid and make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and use the +/- button to get to 30 minutes. When the pot beeps that it's done, leave it for 10-minutes natural release. Then release the remaining pressure by moving the pressure vent to its "venting" position. Taste and add salt and pepper if needed. Don't forget to remove the bay leaves.
Serve and enjoy!
