Beef Burgundy with Root Vegetables and Red Wine

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 1½lbs lean boneless beef chuck roast, cut into 1-inch pieces
• 2 medium carrots, peeled, large dice
• 2 medium parsnips, peeled, large dice
• 4 Yukon Gold potatoes, cubed
• 2⅔ (8oz) fresh mushrooms, halved
• ¾c onions, cut into wedges
• 2 garlic cloves, minced
• 1 bay leaf
• ¾t sea salt
• ½t dried thyme, crushed
• ¼t freshly ground black pepper
• ⅔c beef broth or beef stock
• ⅔c dry red wine
• 2T tomato paste
• 2T flour
• ¼c water
• 6c cooked egg noodles (or 12oz uncooked)

Directions

1. In cooker, combine beef, carrots, mushrooms, onions, parsnips, garlic, bay leaf, sea salt, thyme, fresh ground black pepper, beef stock or broth, red wine, and tomato paste.
2. Close lid and lock. Set to "soup" and adjust for 12 minutes.
3. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
4. Open and remove the bay leaf.
5. In a small bowl, add flour and ¼c water. Combine. Mix well.
6. Add mixture to pressure cooker.
7. Set to "sear" and adjust for 8 minutes (do not replace lid). Cook until stew has thickened and is bubbling, stirring frequently.
8. Serve Beef Burgundy over cooked egg noodles.