Cowboy Beef Stew

How to Cook Cowboy Beef Stew:

Take a large bowl and evenly coat the beef with flour, salt, and pepper.
Set your pressure cooker to the "brown" function, then warm the olive oil within. Place half of the beef into the cooker and sear it from all angles, for about 3 to 4 minutes. Once done, move it to a separate bowl. Repeat this browning step with the remaining beef and transfer it as well.
Introduce the wine into the pressure cooker, allowing it to simmer while stirring to loosen and incorporate the flavorful browned bits.
Next, combine the beef, onion, garlic, carrots, celery, potatoes, tomato paste, stock, and thyme within the cooker. Give it a good stir to meld the ingredients. Cover the cooker and cook on the "high" setting for 20 minutes.
Release the pressure. If the liquid appears too thin, transfer both the beef and vegetables to a serving bowl. Adjust the pressure cooker to the "brown" mode and cook until the liquid achieves your preferred thickness.
Finally, drizzle the concentrated liquid over the beef and vegetables, and serve promptly.

Find dry aged Chuck Roast in these beef boxes:

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What Is Stew Meat?

The term "stew meat" refers to meat that has been transformed into small cubes, diced portions, or chunky pieces, and is subsequently employed in the preparation of various stewed dishes. Stew meat can be sourced from a range of beef cuts, including round, chuck, or sirloin.

To create a delectable stew, stew meat is introduced into a liquid broth and allowed to simmer gently over an extended duration at low heat. This slow cooking process renders the stew meat exceptionally tender, easily pierced with a fork, and imbued with rich flavors.

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ingredients

Cowboy Beef Stew Ingredients:

4 lb. boneless dry-aged beef chuck, round or sirloin, cut into 1-inch cubes
Sea salt and freshly ground pepper, to taste
1/2 cup all-purpose flour
1 3/4 cups red wine
5 Tbs. olive oil
2 garlic cloves, crushed
1 sweet onion, finely chopped
2 celery stalks, cut into stew-size pieces
3 carrots, peeled and cut into stew-size pieces
1/2 lb. potatoes, cut into stew-size pieces
1 Tbs. tomato paste
5 fresh thyme sprigs
1 3/4 cups beef stock