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Beef stew recipe Attempting beef stew. No recipe, just flying by the seat of my pants. If it works out, I will post a recipe later. Okay, here ya go - everything was pretty much “eyeballed” - I don’t like to measure... Ingredients 1. About 1.75 pounds of stew meat ( I used boneless beef rib meat) cut into bite-size pieces 2. Mixture of flour, garlic powder, salt, and pepper for dredging 3. Cubed Russet potatoes (4 smaller ones) 4. Carrots (at least a half pound) 5. Celery (two stalks) 6. Mushrooms (6-8 ounces) 7. Peas (1 cup) 8. Yellow onion (medium) 9. 4 cups beef broth (I used water and Better than Boullion) 10. Red wine for deglazing 11. Olive oil 12. Worcester sauce 13. Bay leaves and Italian seasoning ————- 1. Cube the meat and dredge in flour mixture. 2. Set the IP to sauté and when hot, add olive oil, then brown the meat in batches. Expect a lot of crud on the bottom of the pot. Deglaze as necessary with red wine and add olive oil as needed to complete browning the meat. 3. When meat is all browned, remove, add 2 cups of broth, and completely deglaze the pot. Add the meat back. 4. Cancel sauté put the lid on, and then set pressure (manual) to 20 minutes on high. 5. After 20 minutes, quick release and add peas, potatoes, onion, carrots, mushrooms, bay leaves, Italian seasoning, a little Worcester sauce, and two more cups of broth. 6. Re-seal the lid and set pressure (manual) for 10 minutes. It will take about 15 minutes to come to pressure. 7. When finished, do a natural release for 5 minutes, then quick release the rest. 8. Thicken with corn starch and water if desired. Add salt and pepper to taste. Turned out great, but vegetable cooking time could probably be shortened to 5 minutes with a 5 minute natural release. Forgot one thing - a bottle of Cabernet Franc with dinner!