JAINE GAITHER -
3 T oil
2 lbs of lean stewing beef, cut into 1 1/2 inch chunks
2 sliced carrots
1 sliced onion
1/4 c water
1 t salt
1/4 t pepper
3 T flour
2 c red wine - Chianti
1 T tomato paste
2 cloves garlic, minced
1/2 t thyme
1 crumbled bay leaf
2 T butter
1 c forzen pearl onions, thawed
1 c sliced fresh mushrooms
Salt and flour beef, heat oil in bottom of pressure cooker and saute beef until brown on all sides. Remove to plate.
Add water and scrape pan. Saute carrot and onion until onion is translucent. Pour off oil. Return beef to cooker.
Stir in red wine, add tomato paste, garlic, thyme and bay leaf.
Lock lid in place. Bring to high heat to high pressure. Reduce heat to maintain pressure and cook for 40 minutes.
In a separate pan, saute onions and mushrooms in butter until done.
Release pressure in sink. Remove lid facing away from you. Add onions and mushrooms.