Old-Fashioned Beef Stew - cooking recipe

Ingredients

2 -3 tablespoons vegetable oil
1 1/2 lbs beef, cut into 1 inch pieces well trimmed
2 tablespoons flour
1/2 teaspoon salt
fresh ground pepper
2 garlic cloves, crushed
1 large onion, cut into wedges
3 tablespoons tomato paste
1/3 cup dry red wine (optional)
2 cups beef or 2 cups vegetable broth
1 tablespoon Worcestershire sauce
2 large bay leaves
1 teaspoon dried thyme leaves (to taste)
5 large potatoes, peeled and cut into 1 1/2 inch chunks
4 large carrots, peeled and cut into 2 inch chunks
2 stalks celery, sliced

Preparation

To flour mix in salt and pepper.
Dredge beef cubes in flour mixture.
In large pan add oil and brown beef.
Remove beef to pressure cooker (or crock pot).
Add additional oil if required and saute onions for 1 minute.
Stir in tomato paste and broth to deglaze pan.
Add the wine (if using) and cook another 30 seconds.
Add Worcestershire sauce, bay leaves and pour over beef.
Pressure Cooker:
Lock the lid in place. Over high heat, bring to high pressure.
Reduce heat just enough to maintain high pressure and cook for 30 minutes.
Allow the pressure to come down naturally (about 15 minutes).
Remove the lid and test beef, if not sufficiently tender, return to high pressure for an additional 5 minutes. Again, let the pressure come down naturally.
Stir in garlic, thyme, potatoes, celery and place carrots on the top.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 5 minutes.
Quick-release the pressure.
If vegetables are not sufficiently tender, set the lid in place and allow them to steam in the residual heat, another minute or two.
If you would like a thicker gravy, mash a few pieces of potato against the side of the cooker and stir into the stew.
Crock pot:
Place beef, liquids and remaining ingredients in the crock pot.
Cover and cook on low 12 hours or on high 5 to 6 hours or until tender.
Serve with fresh biscuits!