Silky Beef and Porcini Mushroom Stew - Pressure Cooker Recipe
"To make this dish gluten-free, simply replace the white flour with the same amount of cornstarch - but instead of heating it with the butter, mix the cornstarch with the same amount of water and drizzle into the boiling stew. Drop the butter directly into the stew as well...."
INGREDIENTS
•
1 tablespoon olive oil
•
2 pounds (1k) beef chuck, cut into 1-inch cubes
•
1 sprig of rosemary, de-stemmed and finely chopped (about 1 teaspoon)
•
1 medium red onion, roughly diced
•
1 celery stalk, cut into 1/2-inch slices
•
1/2 cup (125ml) red wine (any tart, non-sweet red, like Chianti or Sangiovese)
•
1 cup (250ml) salt-free beef stock
•
1 teaspoon salt (reduce if using salted stock and butter)
•
1/4 teaspoon pepper
•
1 ounce (30 grams) dried porcini mushrooms, rinsed
•
2 large carrots, sliced into 1/2-inch rounds
•
2 tablespoons unsalted butter
•
2 tablespoons all-purpose flour
ADVERTISEMENT