Name: Pressure-Cooker Beef and Farro Stew
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 12 servings
Ingredients: 1 boneless beef chuck roast (about 2 pounds), cut into 1-inch pieces; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; 2 tablespoons olive oil, divided; 6 large carrots, cut into 1/2-inch pieces; 3 celery ribs, chopped; 1 large onion, chopped; 6 garlic cloves, minced; 1/4 cup tomato paste; 1 cup dry red wine; 6 cups beef stock; 4 large Yukon Gold potatoes, peeled and cut into 1-inch pieces; 1/2 pound fresh mushrooms, sliced; 3/4 cup farro, rinsed; 3 bay leaves; 1 teaspoon garlic powder; 1 teaspoon dried thyme

This pressure-cooked beef stew is loaded with tender beef and lots of veggies. It is comforting and filling, and is sure to become a family favorite. —Kaylen Friederich, Reno, Nevada

Ingredients

1 boneless beef chuck roast (about 2 pounds), cut into 1-inch pieces

1-1/2 teaspoons salt

1/2 teaspoon pepper

2 tablespoons olive oil, divided

6 large carrots, cut into 1/2-inch pieces

3 celery ribs, chopped

1 large onion, chopped

6 garlic cloves, minced

1/4 cup tomato paste

1 cup dry red wine

6 cups beef stock

4 large Yukon Gold potatoes, peeled and cut into 1-inch pieces

1/2 pound fresh mushrooms, sliced

3/4 cup farro, rinsed

3 bay leaves

1 teaspoon garlic powder

1 teaspoon dried thyme

Instructions

1 Sprinkle beef with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown beef in batches. Set aside.

2 Add remaining 1 tablespoon oil and carrots, celery and onion to pressure cooker; cook and stir until vegetables are crisp-tender, 5-7 minutes.

3 Add garlic; cook 1 minute longer. Add tomato paste. Cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits.

4 Return beef to pressure cooker. Stir in stock, potatoes, mushrooms, farro, bay leaves, garlic powder and thyme. Press cancel.

5 Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 15 minutes; quick-release any remaining pressure. If desired, skim fat from stew. Discard bay leaves.