Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
|
Ingredients
- 1 pound beef organic, cut into 1" pieces
- 1 tablespoon ghee or high-heat oil
- 1 bell pepper chopped
- 1 carrot chopped
- 1 celery chopped
- 1 celeriac root peeled and chopped (may also use potato)
- 1 bay leaf
- 2 sprigs fresh thyme about 4" in length
- 1 sprig fresh rosemary about 4" in length
- sea salt to taste
- black pepper to taste
- red wine or sherry, optional
- 1 tablespoon tomato paste optional
- water low FODMAP beef stock
- 2 ribs kale rinsed, leaves removed from stems, and coarsely chopped
Ingredients
|
Rate this recipe!
|
Instructions
- Prepare beef and vegetables as indicated. Toss beef with a couple dashes of salt and pepper.
- Heat a 6-quart pressure cooker, lid removed, over medium-high heat. Add the oil and allow to heat thoroughly, about 1-2 minutes. Place beef in pan in a single layer and allow to cook for at least 2 minutes without disturbing, so that a light brown crust forms. Reduce heat if necessary.
- Use tongs to turn the meat and cook for another minute, until light brown on all sides.
- Add pepper and celery to the pan and saute for another 3 minutes. Add bay leaf, thyme, rosemary, salt and pepper, and saute for another minute.
- Pour in enough wine (optional) to coat the bottom of the pan for de-glazing (can also use broth or water). Add tomato paste (optional) and stir to coat all ingredients, scraping up any browned bits stuck to the bottom.
- Add enough broth or water to barely cover the other ingredients. Add more salt and pepper if desired.
- Secure lid on pan. Bring heat to high. When cooker has reached pressure, lower heat to medium-low and cook for 10 minutes. Remove from heat and release pressure.
- Add celeriac or potato, replace lid and return to high heat to achieve pressure. Reduce heat and cook for 15 more minutes. Remove from heat and release pressure.
- Stir in chopped kale and allow to wilt, 3 minutes.
- Serve immediately and enjoy!
Recipe Notes
Copyright 2010, A. Angarano, original recipe.