Usually you would not think of having beef stew in the summer but we had a piece of beef chuck in the freezer that needed using and John was in a beefy mood. We decided to do the cooking in the morning and then reheat later. John browned the meat and mushrooms while I cut up the carrots, celery, potatoes, onions, and parsley. We cooked the stew in a bath of red wine and beef stock for 18 minutes on high pressure and then let it cool down on its own.
Next time I think we will do a quicker cool down Because the vegetables were very soft and the meat was a little dry. I also made a side of broccoli for some green on the plate