2ribskalerinsed, leaves removed from stems, and coarsely chopped
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.