MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Beef Stew
Categories: Beef, Vegetables, Potatoes, Herbs, Wine
Yield: 4 Cups

1 tb Oil
1 lb Stew beef
1 lg Onion; in 1" chunks
1/2 c Red wine
3 lg Cloves garlic; halved
1 c Broth
3 md Red-skin potatoes; scrubbed,
- quartered
2 lg Carrots, peeled
1/2 ts Dried thyme
1/2 ts Dried oregano
2 Bay leaves
Salt & pepper
2 tb Chopped fresh parsley

Heat oil in pressure cooker until hot, add meat, and
brown. Add onion and cook about 5 minutes more. Add
wine, garlic, and broth and bring to a boil. Scrape
browned bits of cooked meat from bottom of pressure
cooker.

Place lid on cooker and cook at high pressure 15
minutes. Quick-release pressure. Open cooker and add
potatoes, carrots, thyme, oregano, and bay leaves.

Replace lid and cook at high temperature for 5 minutes.
Quick release pressure and remove lid. Cut cooked
carrots into large chunks.

Add salt and pepper to taste and chopped parsley before
serving. Simmer stew uncovered if you desire a thicker
consistency.

Yield: 4 cups

RECIPE FROM: https://www.diabetesselfmanagement.com

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