YIELD:Serves 6

ACTIVE TIME:45 minutes

TOTAL TIME:1 1/2 hours

Ingredients

• 1 1/2 cups homemade or store-bought low-sodium chicken stock

• 1 tsp maggi seasoning

• 1 packets powdered unflavored gelatin

• 3 tablespoons tomato paste

• 1 tablespoon Asian fish sauce

• 3 tablespoons olive oil

• 16 whole pepperoncini peppers (divided)

• 3 pounds whole boneless beef chuck roast, cut into 3" chunks

• 14 oz can diced fire roasted tomatoes with basil and garlic

• Kosher salt and freshly ground black pepper

• 10 ounces white button mushrooms, quartered

• 4 medium carrots cut into bite-size pieces

• 3 small ribs celery cut in bite size

• 1 medium onion diced

• 3 medium cloves garlic, peeled, whole

• 1 cup sherry, dry vermouth, or red wine

• 1 rosemary sprig, 1 tbsp oregano, 2 bay leaves and 4 sprigs thyme in a cheese cloth bag (bouquet garni)

• 2 tablespoons flour

• 1 pound Yukon Gold, peeled and cubed

• 4 ounces (100g) frozen peas

Directions

Combine stock, gelatin, tomato paste, soy sauce, fish sauce, maggi and blend on high speed until homogeneous. Set aside.

In a pressure cooker, heat oil over medium heat until shimmering. Season beef all over with salt and pepper and add to pressure cooker, (beef should fit in a single layer).Sauté on medium heat, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a large bowl and set aside.

Add mushrooms to pressure cooker and sauce, stirring, until liquid is released and mushrooms are quite browned, about 6 minutes, lowering heat as necessary to prevent scorching. Season to taste with salt and pepper, then transfer to a bowl and set aside.

Add onions, celery, garlic, eight pepperoncini and carrots to pressure cooker. Cook on high, turning occasionally, until all vegetables are well browned, about 4 minutes.

Add wine or sherry, scrape up browned bits with a wooden spoon, and cook until reduced by three-quarters, about 3 minutes. Add reserved stock mixture.

Toss beef with flour. Add beef, tomatoes and any juices accumulated to pressure cooker, along with bay leaves, oregano, rosemary and thyme sprigs. Stir to combine, seal pressure cooker, and bring to high pressure. Cook for 30 minutes, then rapidly release pressure and open cooker.

Using tongs, fish out all ingredients except garlic and sauce. Puree using hand blender and add everything back including remaining pepperoncini, and reserved sautéed mushrooms,reseal cooker, bring to high pressure, and cook 20 minutes longer. Rapidly release pressure.

Stir in peas. Season to taste with salt and pepper if necessary. Serve immediately, or let cool overnight or for up to 5 days and reheat to serve.

Urban Cowgill March 2018