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Categories:
beef stew meat red wine olive oil onion parsley flakes bay leaf thyme pepper bacon fresh mushrooms pearl onions garlic flour salt whole wheat egg noodles
Viewed: 78 - Published at: a year agoIngredients
- 3 pounds beef stew meat
- 1-3/4 cups dry red wine
- 3 tablespoons olive oil
- 3 tablespoons dried minced onion
- 2 tablespoons dried parsley flakes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/4 teaspoon pepper
- 8 bacon strips, chopped
- 1 pound whole fresh mushrooms, quartered
- 24 pearl onions, peeled (about 2 cups)
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- Hot cooked whole wheat egg noodles, optional
Method
- Place beef in a large resealable plastic bag; add wine, oil and seasonings. Seal bag and turn to coat. Refrigerate overnight.
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add bacon; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pressure cooker.
- Add mushrooms and onions to drippings; cook and stir until tender. Add garlic; cook 1 minute longer.
- Drain beef, reserving marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade.
- Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 20 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer's instructions.
- Select saute setting and adjust for high heat; bring liquid to a boil. Cook 15-20 minutes or until sauce reaches desired thickness. Remove bay leaf. If desired, serve stew with noodles.
