Cook With Me: Beef Stew with White Wine Sauce

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


2 lbs Stew Beef
1/2 lb bacon
1/4 cup flour
1 tablespoon Better than Bouillon Beef
1 tablespoon Tomato paste
10oz Mirepoix mixture
1 clove garlic, minced
Salt, pepper and MSG to taste
1 cup white wine (Pinot Grigio)
1 lb carrots, baby style, or cut in chunks
1/2 lb pearl onions, peeled
1 container of freeze dried Shiitake mushrooms
1 box of Beef Roasting Herbs (parsley, sage, rosemary and thyme)


begin by reconstituting the mushrooms in warm water, set aside.

Over medium heat, cook the finely chopped bacon, to produce 1/4 cup of drippings. Remove the bacon into the pot.

Slowly add 1/4 cup flour, stirring well to cook the roux to a golden color. Once done, add the mirepoix mixture and cook together until the onions begin to turn translucent. Spoon mixture into the pot.

Increasing heat to high, season the stewed beef with salt, pepper and MSG, then sear all sides, adding seasoning liberally. Reduce heat to medium, and remove meat to the pot.

Add the wine to the pan, and build the sauce by adding 1 tablespoon each of better than bouillon beef, minced garlic and tomato paste. Stir mixture well, making sure to scrape the pan to deglaze it.

Pour gravy into the pot. Add the herb mix and bay leaf. Run the ‘Meat/Stew’ program for 35 minutes.

Once program is complete, let steam release naturally for 10 minutes. Remove the herbs and bay leaf. Add in the mushrooms and carrots. Turn on sauté low heat mode for 30 minutes, stirring occasionally uncovered.

Let cool, and serve over freshly made noodles for a great meal!

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