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Ingredients:
- 2 pounds chuck blade steak, about 2 inches thick
- 2 celery stalks, chopped up
- 1/3 cup sherry
- 12 sliced mushrooms
- 3 potatoes, cut into cubes
- 3 garlic cloves
- 2 sliced carrots and onions
- ½ cup peas, frozen up
- 1 T flour
- ¼ t chopped thyme
- Salt and pepper to taste
- 2 bay leaves
Chicken stock
- 2 cups chicken stock
- 1 T of fish sauce, some low-salt soy sauce, and some Worcestershire sauce
- 3 T tomato paste or sauce
Directions:
- Prepare the IP by turning it to sauté and then brown the chicken by seasoning with the spices and adding some olive oil. Put it on bottom, and then add the chick, sautéing it for 6-8 minutes
- Remove and mix in chicken stock ingredients. Add in mushrooms once meat browns and cook until moisture is gone
- Sauté rest of veggies until browned, adding seasoning
- Put the sherry to deglaze bottom. Let it reduce to evaporate alcohol
- Add in the rest of your ingredients and cook for 4 minutes quick release
- Cube the chuck and then mix it with the flour
- Pressure cook the stew by removing half your veggies and adding in the juices and meat. Put the meat fully in so there’s no flour. Cook for about 32 minutes
- Thicken by sautéing it and adding rest of ingredients, seasoning as needed. Can be served with more potatoes.
