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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Red wine and mushrooms mark this dish as a classic from the Burgundy region of France. Ingredients:
1 1/2 pounds boned chuck roast, cut into 1-inch cubes |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 bacon slices, diced |
1/2 cup dry red wine |
1 (10 1/2-ounce) can beef broth |
3 cups baby carrots (about 3/4 pound) |
3 cups sliced shiitake mushroom caps (about 1/2 pound) |
2 tablespoons chopped fresh or 2 teaspoons dried thyme |
6 shallots, halved (about 1/2 pound) |
4 garlic cloves, thinly sliced |
7 cups cooked medium egg noodles (about 5 cups uncooked pasta) |
Directions:
1. Combine first 4 ingredients in a large zip-top plastic bag. Seal and shake to coat.
2. Cook half of bacon in a 6-quart pressure cooker over medium heat 30 seconds. Add half of beef mixture; cook 5 minutes or until browned. Remove beef from cooker. Repeat procedure with remaining bacon and beef mixture. Return beef to cooker. Stir in wine and broth, scraping pan to loosen browned bits. Add carrots, mushrooms, thyme, shallots, and garlic. Close lid securely; bring to high pressure over high heat (about 6 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 20 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid. Serve stew over noodles.
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