This stew is not just for cold weather, you can enjoy it anytime!
Preparation time: 5 minutes
Cooking time: 35 minutes
Servings: 4
Ingredients:
1 1⁄2 pounds lean veal stew meat
3 tablespoons olive oil, divided
8 ounces cremini mushrooms, sliced thinly
1 large onion, chopped
4 garlic cloves, minced
1⁄2 cup canned chopped tomato
1⁄2 cup white wine
1 cup chicken stock
1⁄4 teaspoon thyme
1 teaspoon dried sage
1/8 teaspoon dried thyme
1 bay leaf
Salt, to taste
Pepper, to taste
1 tablespoons arrowroot flour (optional)
Directions:
1. Place veal in a bowl and rub generously with salt and pepper.
2. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add veal and brown on all sides. Remove and set aside.
3. Add mushrooms cook for about 3 minutes. Remove only mushrooms and set aside.
4. Add onions and garlic then cook until browned.
5. Return veal and mushroom to the pot then add the rest of the ingredients. Stir and scrape browned bits from the bottom of the pan.
6. Close the lid and lock. Cook for 20 minutes at high pressure. At the end of the cooking time, use the Natural Release method.
7. Remove the bay leaves and discard. Taste for seasoning and adjust as necessary. If the stew is too thin, you can add some arrowroot flour and heat through.