Yes! Comes out great. I pressure cook it for about 45 minutes. Only change I made is to leave out the beef broth entirely when you do it. When you pressure cook it, it extracts so many juices out of everything, so you just end up with way too much liquid otherwise.Made it exactly as specified but added 4 instead of 3 cups of stock because I like a lot of gravy . Use dmy own canned tomatoes. The vinegar cooks off just enough to leave a not-overwhelming brightness.This is a wonderful stew.
This is more economical and beef stew is good with potatoes! I also add a cup or two of frozen peas at the end, because why not? I use the whole can of tomatoes, and extra veggies so as not to have so many leftovers. This means that I only need about one 15 oz can of beef broth before the pot is almost overflowing! I know I have changed it a lot but the vinegar and wine and anchovies and whole tomatoes were things I would probably not have thought to use and they make it just soooo yummy.
Too bad I'm allergic to the secret ingredient.
Canola oil ....keep it Real !
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