2ribscurly kalerinsed, leaves removed from stem, and coarsely chopped
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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 oil and allow to heat thoroughly, about 2 minutes. Place beef in the pressure cooker in a single layer and allow to cook for at least 2 minutes without disturbing. A light brown crust will form. Reduce heat if necessary.
With tongs, turn the meat and cook for another minute until light brown on all sides.
Add onion, celery, and garlic to pan and saute 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 deglazing. Add tomato paste (optional) and stir to coat all ingredients, scraping any browned bits stuck to the bottom.
Add enough broth or water to barely cover the ingredients. Add more salt and pepper if desired.
Secure the lid on the pressure cooker. Bring heat to high. When the cooker has reached pressure, lower heat to medium-low and cook for 10 minutes. Remove from the heat and release the pressure.
Add potatoes, replace lid, and return to high heat to achieve pressure. Reduce heat and cook for 15 to 20 minutes more. Remove from heat and release pressure.
Stir in chopped kale and allow to wilt, 3 minutes.