First I seasoned 1.5 pound of stewing beef with sea salt and cracked black pepper.
Then on sauté mode I browned the meat in batches with some EVOO.
Once all meat was browned, I removed it and sauteéd a medium diced onion.
Then deglazed with a simple cabernet. Add garlic and habanero pepper then return meat to the pot. Add beef stock to barely cover the meat.
Pressure for 25 minutes on manual or meat setting. QR.
Add potatoes, carrots, parsnips, and or turnips.
Pressure for 9 minutes.
I allowed NPR then removed everything from the pot except the liquid. Then put on sauté mode to thicken sauce. I added slurry of 1 tbsp flour mixed in cold water.
I also added frozen green peas. Then place sauce on top of meat and veggies.
Serve with crusty bread or even rice. I ate just like this.
Yum! Give it a try!
1.5 pounds stewing beef
1 cup red wine
1/2 cup beef stock
6 cloves of garlic
1/8 habanero pepper
2-3 Yukon gold potatoes
2-3 carrots, parsnips, or turnips
1/2 cup frozen green peas