Pressure Cooker American Beef Stew

seriouseats.com

Matt M

3 cups (720ml) homemade or store-bought low-sodium chicken stock

4 packets powdered unflavored gelatin (1 ounce; 30g)

3 tablespoons tomato paste (2.5 ounces; 75g)

1 tablespoon (15ml) soy sauce

3 oil- or salt-packed anchovy fillets, rinsed (or 1 tablespoon/15ml Asian fish sauce)

1 tablespoon (15ml) Worcestershire sauce

2 tablespoons (30ml) vegetable oil

3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks

Kosher salt and freshly ground black pepper

10 ounces (280g) white button mushrooms, quartered

4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-size pieces

8 ounces (225g) frozen or fresh pearl onions (thawed if frozen, peeled if fresh)

1 large yellow onion (10 ounces; 275g), unpeeled, split in half

2 small ribs celery (3 ounces; 85g)

3 medium cloves garlic, unpeeled

1 cup sherry, dry vermouth, or red wine (8 ounces; 235ml)

2 tablespoons flour (about ¾ ounce; 20g)

2 bay leaves

4 sprigs thyme

1 pound (450g) Yukon Gold potatoes, peeled and cubed

4 ounces (100g) frozen peas

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