Beef Cheeks with Carrots

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 2¼lbs beef cheeks, chopped
• 12 pearl onions, peeled, root ends intact
• 1 large onion, finely diced
• 5T olive oil, divided
• 2T flour
• 1 dried bay leaf
• 1 sprig fresh thyme
• 2 sprigs flat-leaf parsley
• 3 garlic cloves, crushed
• ½c dry red wine
• ¼c water
• 3 carrots, chopped
• 1½T balsamic vinegar glaze
• Sea salt and freshly ground black pepper to taste
• Parsley, extra, chopped (for garnish)

Directions

1. Set to "sear" and add 2T of the olive oil. Add pearl onions and sauté until they are light brown, about 5 minutes. Remove onions; set aside.
2. In a large bowl, season flour. Add beef, toss to coat, and shake off excess.
3. Heat 1T of the olive oil in pressure cooker. Cook beef in batches until browned. Remove; set aside.
4. Tie bay leaf, parsley, and thyme together with kitchen string (bouquet garni).
5. Heat remaining oil. Return onions to cooker and add garlic. Sauté until onions and garlic are tender.
6. Return beef to cooker and add wine, water, and bouquet garni.
7. Close lid and lock. Set to "meat/stew" and adjust for 20 minutes.
8. When done, quick release until all pressure is released.
9. Open and add onions and carrots.
10. Close lid and lock. Set for 5 minutes.
11. When done, quick release until all pressure is released.
12. Open and add balsamic vinegar glaze. Stir. Season with sea salt and fresh ground black pepper to taste. Garnish with chopped parsley.