Serves: 6
Total Calories: 171

2 tablespoons olive oil
2 large onions, diced
4 pounds beef stew meat, cubed
1 tablespoon sugar
1 tablespoon red wine vinegar
3/4 cup dry red wine or tomato juice or beef broth
1-1/4 cups beef broth
1-1/2 teaspoons salt
pepper to taste
1/4 cup butter
2 pounds mushrooms, quartered
12 small fresh or frozen pearl onions, peeled
1 teaspoon lemon juice

In a skillet, saute onions in olive oil until transparent. In pressure cooker, heat oil and brown meat evenly. Move beef to one side and add sugar. When it begins to carmelize, add red wine vinegar and stir. Add wine, beef broth, and salt and pepper. Stir in diced onions. Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 40 minutes.

Meanwhile, in skillet, melt butter. Add mushrooms, pearl onions, and lemon juice and saute until onions are glazed. When meat is done cooking, release pressure and remove lid. Add mushroom mixture. Lock lid and bring to full pressure. Adjust heat, and cook for 5 minutes. Release pressure and serve over cooked noodles or rice.

Nutritional Facts:

Serves: 6
Total Calories: 171
Calories from Fat: 107

More Recipes from the Cook'n Under Pressure Cookbook:
Beef Bourguignon
Beef Stock
Carrot Soup
Cheese Potato Soup
Chicken Stock
Cold-Curing Chicken Soup
Cream of Tomato Soup
Easy Bouillabaisse
Game-Night Stew
Harvest Soup
Jiffy Minestrone
New England Clam Chowder
Roasted Red Pepper and Potato Soup
Southwestern Tortilla Soup
Sweet Potato-n-Sausage Stew
Thanksgiving Turkey Stock
Tortilla Soup
Vegetable Stock
Zesty Italian Soup