Pressure Cooker Beef Daube Provencal

Name: Pressure Cooker Beef Daube Provencal
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings.
Cuisine: Europe, French
Ingredients: 1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes; 1-1/2 teaspoons salt, divided; 1/2 teaspoon coarsely ground pepper, divided; 2 teaspoons olive oil; 2 cups chopped carrots; 1-1/2 cups chopped onion; 12 garlic cloves, crushed; 1 tablespoon tomato paste; 1 cup dry red wine; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1/2 cup beef broth; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 1 bay leaf; Dash ground cloves; Hot cooked pasta or mashed potatoes

TOTAL TIME: Prep: 30 min. Cook: 30 min. + releasing YIELD: 8 servings.

My dish is perfect on chilly nights, especially after we have been out chopping wood. The melt-in-your-mouth goodness makes it a staple in my menu rotation. —Brenda Ryan, Marshall, Missouri

Ingredients

1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes
1-1/2 teaspoons salt, divided
1/2 teaspoon coarsely ground pepper, divided
2 teaspoons olive oil
2 cups chopped carrots
1-1/2 cups chopped onion
12 garlic cloves, crushed
1 tablespoon tomato paste
1 cup dry red wine
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup beef broth
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 bay leaf
Dash ground cloves
Hot cooked pasta or mashed potatoes

Directions

1. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Set aside.
2. Add carrots, onions and garlic to pressure cooker; cook and stir until the vegetables are golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits. Return beef to pressure cooker. Add tomatoes, broth, rosemary, thyme, bay leaf, cloves and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Press cancel.
3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°. Discard bay leaf. Serve with hot cooked pasta. If desired, sprinkle with additional thyme.

Nutrition Facts

1 cup beef mixture: 248 calories, 12g fat (4g saturated fat), 74mg cholesterol, 652mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.