Beef Bourguignon

• 1-1/2 lb lean boneless beef chuck roast, cut into 1-inch pieces
• 4 medium carrots, peeled and cut into thirds crosswise
• 2-2/3 c fresh mushrooms, halved (8 oz)
• 3/4 c onion, cut into wedges (1 medium)
• 2 cloves garlic, minced
• 1 bay leaf
• 3/4 tsp salt
• 1/2 tsp dried thyme, crushed
• 1/4 tsp black pepper
• 2/3 c beef broth or water
• 2/3 c dry red wine
• 2 tlbsp tomato paste
• 2 tlbsp all-purpose flour
• 1/4 c snipped fresh parsley
• 6 c hot cooked spaghetti, linguine, or other pasta (12-oz uncooked)

Directions:

In a 4- or 6-quart pressure cooker combine beef, carrots, mushrooms, onion, garlic, bay leaf, salt, thyme, black pepper, 2/3 c beef broth or water, wine, and tomato paste.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 mins.

Allow pressure to come down naturally. Carefully remove lid.

Remove the bay leaf and discard. In a small bowl stir together flour and 1/4 c water until well combined. Add to mixture in cooker. Cook and stir until thickened and bubbly. Cook and stir for 1 min more. Stir in parsley. Serve over noodles.

Makes 6 servings (about 6 c).