Pressure Cooker Beef and Vegetable Stew

Ingredients

• 3 cups homemade or store-bought low-sodium chicken stock
• 4 packets powdered unflavored gelatin
• 3 tablespoons tomato paste
• 1 tablespoon soy sauce
• 3 oil- or salt-packed anchovy fillets, rinsed
• 1 tablespoon Worcestershire sauce
• 2 tablespoons vegetable oil
• 3 pounds whole boneless beef chuck roast, cut into 3 steaks
• Kosher salt and freshly ground black pepper
• 10 ounces white button mushrooms, quartered
• 4 medium carrots, 2 left whole, 2 cut into bite-size pieces
• 8 ounces frozen or fresh pearl onions
• 1 large yellow onion, unpeeled, split in half
• 2 small ribs celery
• 3 medium cloves garlic, unpeeled
• 1 cup sherry, dry vermouth, or red wine
• 2 tablespoons flour
• 2 bay leaves
• 4 sprigs thyme
• 1 pound Yukon Gold potatoes, peeled and cubed
• 4 ounces frozen peas

Directions

1. Add the stock, gelatin, tomato paste, soy sauce, anchovies or fish sauce, and Worcestershire sauce to a blender. Run it on high speed until the mixture is smooth and even, then put it aside.
2. Warm the oil in a pressure cooker over medium-high heat until it shimmers. Sprinkle the beef generously with salt and pepper, then place it in the cooker in a single layer, using batches if you need to. Brown the meat, turning it now and then, until 2 sides have a deep sear, about 10 minutes. Move the beef to a rimmed baking sheet or a large plate and set it aside.
3. Put the mushrooms in the pressure cooker and cook, stirring as they go, until they give off their liquid and start taking on color, about 6 minutes. Adjust the heat downward if anything threatens to scorch. Add the chopped carrots and pearl onions, and continue cooking and stirring until they are nicely browned all around, a few minutes longer. Season with salt and pepper to taste, then scrape everything into a bowl and set it aside.
4. Place the halved yellow onion in the cooker with the cut side facing down. Add the whole carrots, celery ribs, and garlic. Cook until the vegetables are well browned, turning the carrots, celery, and garlic from time to time, about 4 minutes.
5. Pour in the wine or sherry. Use a wooden spoon to loosen the browned bits from the bottom, then simmer until the liquid has reduced by three-quarters, about 3 minutes. Pour in the reserved stock mixture.
6. Cut the seared steaks into 1 1/2– to 2-inch chunks and place them in a large bowl. Coat the beef with the flour, then add it to the pressure cooker along with any juices from the tray or plate. Add the bay leaves and thyme sprigs, stir everything together, lock the cooker, and bring it to high pressure. Cook for 30 minutes, then use a rapid release and open the cooker.
7. With tongs, pull out and discard the whole carrot, celery, thyme, bay leaves, onion, and garlic. Add the potatoes, along with the reserved sautéed mushrooms, pearl onions, and carrots. Seal the cooker again, bring it back to high pressure, and cook for 15 minutes longer. Use a rapid release.
8. Stir in the peas. Taste and add salt and pepper if needed. Serve right away, or cool it overnight or for up to 5 days and reheat before serving.