Main Dish

1. Set Pressure Cooker on Saute mode. Cut meat into 2-3-inch cubes and season with salt and pepper.

2. Once the oil is hot, place meat inside and brown on all sides for 3-4 minutes per side.

3. Remove meat and set aside on a dish. Add onion, mushrooms, carrots, celery, and herbs to the pot. I like to tie fresh herbs with a little twine to keep the woody stalks together.

4. Sauté until the onions turn translucent, about 5-6 minutes.

5. Add the garlic and cook for 2 minutes.

6. Add red wine and scrape to deglaze bottom of pot. Reduce for 2-3 minutes to allow mushrooms to soak up the wine.

7. Add the browned meat into the pot with tongs and nestle into the veggie mixture. Add beef stock so the liquid is right at the top of the meat or slightly below.

8. Put the lid on the pressure cooker and set to Manual for 50 minutes. Grab a book and a glass of wine or a hot shower while it's cooking.

9. Once the pressure cooker is finished, allow it to sit for 15 minutes, then quick release the steam. You can dish it up at this point or make a gravy with the juices.

Gravy Sauce

1. Skim as much fat off the top of the pan juices as possible or use a fat/gravy separator. In a saucepan, melt three tablespoons of unsalted butter over medium heat.

2. Whisk in three tablespoons of flour to make a roux. Cook the roux over medium-low heat until it just starts to turn light brown.

3. Whisk in the pan juices until the gravy is your desired thickness. Then plate up the meat and veggies and smother with gravy!