Source
For braised beef:
- 2 pounds boneless beef chuck (not lean), cut into 2-inch pieces
- 3 tablespoons olive oil
- 3 carrots, quartered
- 3 celery ribs, quartered
- 1/4 onion
- 1 head garlic, halved crosswise
- 3 tablespoons tomato paste
- 1/3 cup balsamic vinegar
- 1 (750-ml) bottle dry red wine (about 3 3/4 cups)
- 2 Turkish bay leaves or 1 California
- 2 thyme sprigs
- 3 cups reduced-sodium beef broth
- 3 cups water
For potatoes and carrots:
- 2 1/2 pounds small white boiling potatoes
- 1 pound carrots
- 6 celery ribs
- 3/4 onion
2.5 hours to braise then add in the carrots + potatoes, i suggest at least 1 hour for the potatoes. i only used 2 cups of wine, J drank the rest. Next time I'll increase the amount of wine. Also, used up enough stock to fill 3/4 of the pot. Also took out and blended the carrots and celery used when cooking the tomato paste and wine.
Overall, this was really good! I'm making it again!
Edit: I braised for 1.5 hours then added in the potatoes & carrots for 1 hour. The beef chunks were small and slightly overcooked and the potatoes were medium/large and slightly undercooked. Next time, I would do 1 hour of braising then add in the potatoes & carrots for 1.5 more hours.
Pressure cooker time: Halved red potatoes & cooked with 1-1.5" chunks of beef for 10 minutes and they were overdone. Try 6 or 7 minutes next time.
