Garlic Herb Beef Stew

Yield: 5 to 6 servings

Active Time: 15 minutes

Total Time: 1 hour

Directions: 

Press sauté button on electric pressure cooker. Let heat.

In a large resealable bag add beef, flour salt, and pepper. Seal bag and toss until all beef is coated.

When cooker is hot, add 2 tablespoons of oil. Sear cubes of meat in 2 batches, until all sides are browned. Add more oil in between batches if needed. Remove all meat from pot, add red wine and scrape up any bits on bottom of pan. Return beef back to inner pot. Add the soy sauce, garlic, onions, mushrooms, carrots, potatoes, thyme, rosemary, oregano, stock and soy sauce. Gently stir.

Lock pressure cooker lid in place, turn steam vent handle to sealing, and select Meat/Stew. Cook on High Pressure for 35 minutes. Let pressure release naturally for 10 minutes, then turn steam vent handle to venting to quick-release remaining pressure.

Sprinkle in parsley. Season with salt and ground black pepper to taste and serve.

If using a slow cooker, sear beef in a large skillet on medium-high. Transfer beef to base of a slow cooker. Add all ingredients and gently stir. Cover with lid and cook on low for 8 hours.