Name: Pressure-Cooker Beef and Farro Stew
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 1 boneless beef chuck roast (about 2 pounds), cut into 1-inch pieces -; 1-1/2 teaspoons salt -; 1/2 teaspoon pepper -; 2 tablespoons olive oil, divided -; 6 large carrots, cut into 1/2-inch pieces -; 3 celery ribs, chopped -; 1 large onion, chopped -; 6 garlic cloves, minced -; 1/4 cup tomato paste -; 1 cup dry red wine -; 6 cups beef stock -; 4 large Yukon Gold potatoes, peeled and cut into 1-inch pieces -; 1/2 pound fresh mushrooms, sliced -; 3/4 cup farro, rinsed -; 3 bay leaves -; 1 teaspoon garlic powder -; 1 teaspoon dried thyme -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Beef and Farro Stew

1. 1 boneless beef chuck roast (about 2 pounds), cut into 1-inch pieces -

2. 1-1/2 teaspoons salt -

3. 1/2 teaspoon pepper -

4. 2 tablespoons olive oil, divided -

5. 6 large carrots, cut into 1/2-inch pieces -

6. 3 celery ribs, chopped -

7. 1 large onion, chopped -

8. 6 garlic cloves, minced -

9. 1/4 cup tomato paste -

10. 1 cup dry red wine -

11. 6 cups beef stock -

12. 4 large Yukon Gold potatoes, peeled and cut into 1-inch pieces -

13. 1/2 pound fresh mushrooms, sliced -

14. 3/4 cup farro, rinsed -

15. 3 bay leaves -

16. 1 teaspoon garlic powder -

17. 1 teaspoon dried thyme -

How to cook deliciously - Pressure-Cooker Beef and Farro Stew

1. Stage

Sprinkle beef with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown beef in batches. Set aside.

2. Stage

Add remaining 1 tablespoon oil, carrots, celery and onion to pressure cooker; cook and stir until vegetables are crisp-tender, 5-7 minutes.

3. Stage

Add garlic; cook 1 minute longer. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits.

4. Stage

Return beef to pressure cooker. Stir in stock, potatoes, mushrooms, farro, bay leaves, garlic powder and thyme. Press cancel.

5. Stage

Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 15 minutes; quick-release any remaining pressure. If desired, skim fat from stew. Discard bay leaves.