Beef stew

Ingredients

• 1/4 cup oil
• 2 libras stew beef, cut into 1-inch pieces
• 6 garlic cloves, minced
• 4 cups beef stock or beef broth
• 1 cup hearty red wine3 tbsp tomato paste
• 1 1/2 Worcestershire sauce
• 4 bay leaves
• 5 sprigs thyme
• 1 tablespoon oil for frying the vegetables
• 3 libras russet potatoes, peeled, cut into 1/2-inch pieces
• 1 large onion, chopped
• 2 cups 1/2 pieces peeled carrots
• 1 cup 1 inch celery
• 2 tomatoes - quartered
• salt and pepper
• 2 tablespoons chopped fresh parsley
• 1/4 stick butter
• 1/4 cup all-purpose flour

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Preparation

• Heat oil in pressure cooker over medium-high heat. Season beef with salt and pepper and add to the pot. Saute until golden brown on all sides, then add garlic.
• Pour the red wine in and bring to a boil, scraping up the browned bits with a wooden spatula.
• Add tomato paste, thyme, Worcestershire and bay leaves. Stir to combine, cook, add beef stock , bring mixture to boil.
• Put the lid of pressure cooker on and pressurized for 15 minutes - time when the pressure is build up - that is alot of hissing sound.
• While the meat and stock is cooking, heat oil in another large pot over medium heat. Add potatoes, onion, tomatoes, celery and carrots, Saute vegetables until golden. Set aside.
• Remove the lid of pressure cooker only when pressure is released. Add vegetables to beef stew.
• Simmer uncovered until vegetables and beef are very tender, Discard bay leaves. Tilt pan and spoon off some fat.
• Melt butter over medium heat and shisk in the flour to cook, stirring for 2 - 3 minutes.
• Gradually ladle in about 2 cups of the hot stew cooking liquid and bring to a boil. shisking until thickened and smooth.
• Stir the thickened liquid back into the stew, Continue to simmer to marry the flavors. Adjust taste with salt and pepper.
• Transfer to serving bowl, sprinkle with parsley.