Ingredients
- 1 Tbsp. olive oil
1 1/2 cups coarsely chopped onions
3/4 cup finely diced celery
3/4 cup finely diced carrot
1/2 cup red wine (burgandy)
2 large bay leaves
3 lbs. beef chuck, cut into 1- to 1 1/2-inch chunks
2 tsp. fresh thyme (or 1 tsp. dried)
Fresh ground black pepper
2 tsp. balsamic vinegar (opt.)
2 Tbsp. cornstarch (opt.)
1 cup frozen peas
Description
Recipe Adapted From The Book Pressure Perfect By Lorna Sass
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