Serves 8

2 tablespoons vegetable oil
1 cup flour
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into sixths
5 cloves garlic, minced
1 tablespoon tomato paste
8 cups cold water, or chicken or beef broth, homemade or low-sodium canned
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
salt and black pepper, to taste
1-1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
1 tablespoon red wine vinegar


  1. Heat oil in cooker until pan is hot, but not smoking. Season beef generously with salt and pepper and dredge in the flour. Shake off the excess flour. Sauté the meat in 3 separate batches, uncovered, stirring only occasionally, until well-browned. Meat should cover bottom of pot without layering to allow meat to brown. Transfer the beef to a plate. Discard the oil and wipe out the pan. Repeat with 2 remaining batches.
  2. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Return the beef to the pot, add the water or broth, and bring to a simmer.
  3. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot. Season with 2 teaspoons salt and pepper to taste. Close lid and bring to high pressure. Cook for 30 minutes.
  4. Release pressure and open lid. Add the potatoes, carrots, celery, and the tomatoes, and close lid. Bring to high pressure and cook for 6 minutes. Release pressure and remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper to taste. Divide among bowls and serve immediately.

Approximate Nutritional Information Per Serving
562 calories, 32g protein, 38g carbohydrates, 32g fat, 105mg cholesterol, 240mg sodium

Estimated Prep Time: 10 minutes
Estimated Cooking Time: 46 minutes
Total: 56 minutes