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Total Time

Prep: 20 min. Cook: 25 min. + releasing

Makes

8 servings

Ingredients

3 tablespoons olive oil

1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes

4 small onions, thinly sliced

1 cup beer or beef broth

1/2 cup dry red wine or beef broth

3 tablespoons tomato paste

2 tablespoons sweet Hungarian paprika

1 tablespoon beef base

1 teaspoon caraway seeds

1 teaspoon dried marjoram

1/2 teaspoon salt

1/4 teaspoon pepper

2 bay leaves

Hot cooked pasta

Directions

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat in batches. Remove and keep warm. Cook onions in drippings until tender, 4-5 minutes. Press cancel. Combine remaining ingredients; add to cooker. Return beef to cooker.

Lock lid; close pressure-release valve. Adjust to pressure cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel.

Select saute setting and adjust for medium heat; bring liquid to a boil. Cook until sauce reaches desired thickness, about 20 minutes. Remove bay leaves. Serve with pasta.

Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

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