Note: Cooked with Cuisinart Electric Pressure Cooker, CPC-600 Series (adjust recipe to your pressure or slow cooker)
Since starting my new job, I spend a portion of the weekend making a few meals that I can freeze and take to work throughout the week. I have also had less time to dedicate to the blog because I am tired at the end of the day and would rather veg on the couch watching terrible TV or catching up on personal email than taking the time to write.
Since its a cold day today in DC and we actually got a little snow, (it’s been a wonderful warm winter, this native Texan is quite happy) I thought this would be the perfect recipe to warm you up.
1 1/2 pounds beef chuck roast, cut into 1 1/2 inch pieces
2 chorizo links
1 teaspoon olive oil
1/2 medium onion, finely chopped
1 medium carrot, chopped
1 celery stalk, chopped
1 green pepper, seeds removed and diced
1/2 cup mushrooms, thinly sliced
2 garlic cloves
1/2 cup dry red wine
1 tablespoon tomato paste
1 bay leaf
1/2 cup beef broth
Salt and pepper
Prep time: 15 minutes
Cook time: 35 minutes
Season pieces of beef with salt and pepper and set to the side. Spray a skillet with cooking spray and set to medium heat.
Place olive oil in pressure cooker and select browning. When oil begins to sizzle add, pieces of beef and cooked until browned (you may have to cook in batches). Meanwhile cook chorizo in skillet until cooked all the way through and then cut into 1/2 slices. When meat and chorizo are done, put in a bowl and set to the side. Leave any juices in the pot.
When vegetables are soft stir in red wine and cook until wine is reduced by half. Stir in tomato paste, mixing well. Add the beef, chorizo, and bay leaf. Select high pressure and set timer to 10 minutes.
When timer peeps, release pressure. Add mushrooms to pot, select high pressure again and set timer to 4 minutes. Repeat previous steps when the timer beeps.
Serve in a bowl and garnish with parsley.