Beef chuck stew

Ingredients

• Beef chuck

  Shoulder clod, shoulder top and center steaks, separable lean and fat, trimmed to 0" fat, choice, raw

  752g

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Lentils

  Pink, raw

  180g

• Beef broth or bouillon canned soup

  Ready-to-serve

  1 cup or 240g

• Sauteed Chopped Onion Cubes

  Good & Gather

  1 cube or 17g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• White wine

  Alcoholic beverage, table

  3 ⁵⁄₁₆ fl oz or 97g

• Soy sauce

  Low sodium, Shoyu

  2 tbsp or 32g

• Parsnips

  Raw

  225g

• Potato

  Flesh and skin, raw

  100g

Directions

1. Cut the meat in large cubes
2. Select the mode sauté on the pressure cooker and add the olive oil, garlic and the onion cube. Sauté until they are lightly brown
3. Add the meat cubes, soy sauce and Worcestershire sauce. Add salt, black pepper, paprika, turmeric, onion powder and any other desired spices
4. Let the meat cook, stirring frequently, until it’s brown
5. Add the wine, stop the pressure cooker, put the lid on and select high pressure for 15 minutes.
6. After 15 minutes release the pressure, open the cooker, add the remaining ingredients, stir them well, and select low pressure for an additional 8 minutes. Test the meat for salt.
7. After the 8 minutes have passed, let the stream be realized naturally for ten minutes. Afterwards release the remaining steam and open the lid. Check the lentil consistency, it should be al dente. If not, cook for two more minutes on low pressure.