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Beef Burgundy
4 - 5 Servings
INGREDIENTS
2 tablespoons olive oil
Salt and pepper
1 1/2 pounds lean beef stew meat, cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
1 cup button mushrooms
2 small carrots, diced
1 cup frozen pearl onions
1/2 cup dry red wine
1 1/2 cups beef stock
2 tablespoons tomato paste
3 sprigs fresh thyme
1 whole bay leaf
1 tablespoon flour
1 tablespoon butter, room temperature
1 tablespoon fresh parley, chopped
Salt and pepper, to taste
METHOD
1.
Season beef chunks by sprinkling with salt and pepper.
2.
Set timer to 20 minutes and let pressure cooker preheat for 5 minutes
with the lid off.
3.
Add the oil to the pressure cooker.
4.
When oil is hot, when oil is hot, brown the beef chunks on all sides in
batches.
5.
Add onion, garlic and mushrooms then sauté for a few more minutes.
6.
Add browned beef, carrots, pearl onions, red wine, beef stock, tomato
paste, thyme and bay leaf; secure lid.
7.
Set Pressure Release Device to SEAL and reset timer to 30 minutes.
8.
When cooking is complete, let pressure release naturally.
9.
Remove lid then blend butter with flour to form a paste. Ladle some of
the hot stock from the pressure cooker into butter mixture. Mix until very
smooth. Add butter mixture to hot stew, stirring constantly.
10.
Reset timer for 6 minutes and bring stew back to a boil, uncovered, to
thicken and cook out flour flavor.
11.
Taste for seasoning and serve with chopped fresh parsley.
Quick Chicken Pot Pie
4 Servings
INGREDIENTS
1 package (10 ounces) frozen puff pastry shells
2 cups chicken stock
8 whole frozen chicken tenders
1 sprig fresh thyme
1 bag (16 ounces) frozen pearl onions
1 bag (16 ounces) frozen mixed vegetables with peas and carrots
1 can (10 3/4 ounces) condensed cream of chicken soup
METHOD
1.
Bake puff pastry shells according to package instructions.
2.
Place chicken stock, chicken tenders, pearl onions and thyme into the
pressure cooker; secure lid.
3.
Set Pressure Release Device to SEAL and timer to 12 minutes.
4.
When cooking is complete, let pressure release naturally.
5.
Remove lid then discard thyme sprigs.
6.
Add frozen mixed vegetables and soup; secure lid.
7.
Reset timer to 6 minutes.
8.
When cooking is complete, let pressure release naturally.
9.
Make sure the vegetables are cooked through, and use a wooden spoon to
break up the chicken tenders. Taste for seasoning.
10.
Ladle chicken stew into baked pastry shells; garnish with freshly chopped
parsley or chives.
