A classic French beef stew with red wine, braised until it melts in your mouth.
- 2-1/2 lbs beef chuck, cubed
- 2 tbsp flour (can substitute GF flour)
- 1 tsp salt
- 3 tbsp light olive oil
- 2 slices bacon, cut into 1″ pieces
- 1-1/2 cups (1 medium) onion, diced
- 1/2 cup (1 large) carrot, diced
- 1/2 cup (1 large) celery rib, diced
- 2 tsp (4 cloves) garlic, minced
- 2 tbsp tomato paste
- Provençale blend
- 2 cups (16 fl oz) red wine or beef broth plus 1/2 cup (4 fl oz) water
- For serving: Egg noodles
- Slow Cook: 1) Toss the beef in flour and salt to coat. 2) Heat the oil in a skillet; brown the beef for 3 minutes; transfer beef to cooker. 3) Sauté bacon, onion, carrot, celery & garlic for 2 minutes; add to the cooker. 4) Stir in tomato paste, Provençale blend, red wine/broth & water. 5) Cover and cook on LOW: 7-8 hours or HIGH: 3-4 hours.
- Pressure Cook: 1) Toss the beef in flour and salt to coat. 2) Heat the oil on sauté function; brown the beef for 3 minutes, remove and set aside on a plate. 3) Add bacon, onion, carrot, celery & garlic to pot and sauté for 2 minutes.
Return beef to the pot; add the Provençale blend, tomato paste, red wine/broth & water. 4) Stir well to remove any bits stuck to the bottom of pot. 5) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 35 minutes. 6) Vent with Quick Pressure Release after cooking and leave to rest for 10 minutes.
Serve over wide egg noodles with a side of buttered green beans.
Pair with a tall glass of orange and club soda or a Cabernet.
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