Pork and Beef Stew

Prok and Beef Stew in a White BowlIngredients:


  • 3 Stalks Celery, Chopped

  • 3 Carrots, Chopped

  • 3 Small Onions, Chopped

  • 3 Tablespoon Butter

  • 2 Tablespoon Kosher Salt

  • 1.5 lb. Beef, Cubed

  • 1 lb. Pork, Cubed

  • ½ liter Red Wine, Merlot

  • 3 tablespoon Herbes du Provence

  • 2 tablespoon Garlic Powder

  • 2 tablespoon Onions

  • ¼ teaspoon Nutmeg, grated fine

  • 2 tablespoon peanut oil

  • 2 cup water

  • 1 sprig rosemary

  • 1 sprig thyme

  • 1 sprig sage

  • 1 teaspoon cumin seeds

  • 2 cups Wild Mushrooms, Whole

  • 4 clove Garlic, Chopped

  • 1 can Diced Tomatoes



Directions:
1. Melt the butter in your pressure cooker
2. Sweat the Celery, Onion, Carrots, and salt until the onion becomes translucent
3. In a heavy pan, brown the pork and beef cubes over high heat and in the peanut oil
4. Add pork and beef to the pressure cooker
5. Deglaze the heavy pan with part of the wine, then pour that and the rest of the wine into the pressure cooker
6. Add water to cover all ingredients in pressure cooker
7. Put Rosemary, Sage, Thyme, and Cumin Seeds into a tea ball and submerge in Pressure Cooker
8. Bring to a boil
9. Remove tea ball with tongs
10. Add Garlic Powder, Onion Powder, Herbes du Provence, Nutmeg, Garlic, Tomatoes, and Mushrooms to Pressure Cooker, and bring back to a boil
11. Cover and, following directions for your pressure cooker, cook for 25 minutes
12. Remove cover (following directions) and add Wondra Flour or Corn Starch to thicken.
13. Boil for one minute
14. Serve and enjoy

(Serves 6)