Recipe - Gees French Vinters Beef (Pressure Cooker)

2 tablespoon Peanut oil
1 Beef arm roast or chuck
roast, about 1 One half 2
inches thick
1 lg Onion, finely minced
4 lg Clove garlic, finely minced
1 cup Dry french white wine
1 cup Beef broth (or water)
1 teaspoon Salt
1 teaspoon Coarse grind black pepper
One half teaspoon Crushed thyme leaves
8 ounce Fresh mushrooms, thinly
cut or sliced up or
1 cn (tall) cut or sliced up mushrooms
1 pound Baby carrots, scraped and
washed
Dark brown roux* (see below)

*In South Louisiana, we always have a supply of dark brown roux ready to be
added to a dish to thicken it. It is made by stirring equal amounts of
peanut oil and flour together in a heavy black iron pot over a high fire
until the flour takes on the color of a chocolate candy bar. The trick is
to stir frantically so that the flour will not burn as it browns. When the
roux is just the right color brown, remove from the heat and cool quickly.
Store in the refrigerator indefinitely to use as needed.

Add the peanut oil to a very hot pressure cooker pot. Brown the roast on
both sides. (If your roast is too large to fit the bottom of your cooker
pot, cut in half to brown.) Remove the meat from the pot to a platter and
set aside.

Add the onions and garlic to the pot and saute until they begin to take on
a little brown color. Add the wine, broth or water, salt, pepper, and thyme
leaves to the pot with the onions and garlic and stir well to blend into a
smooth sauce.

Add the meat back to the pot into the sauce. Place the lid on the pressure
cooker securely and put the pressure regulator weight in place. Leave the
heat on high until the regulator weight begins to jiggle, then lower the
heat immediately to a level that allows the regulator weight to just barely
jiggle. Cook the roast, from this point on, for 2025 minutes (depending on
how large the roast and on the grade of meat). Remove pot from heat and
cool.

Open the pressure cooker and place back on the burner. Turn the heat to
high to bring the liquid back to a boil. Add the cut or sliced up mushrooms and the
baby carrots. Simmer for just long enough for the vegetables to become
crisp tender. Add some of the dark brown roux a spoon at a time to thicken
the gravy to a velvety consistency.

Serve over hot fluffy rice or creamy mashed potatoes or with loaves of
homebaked French bread to "mop" up the delicious gravy.

Posted to IChef 11/1/96 by Cindy Hartlin

Recipe by: Mrs. Gee @aol.com Posted to MCRecipe Digest V1 #565 by Rooby
MsRooby@sprintmail.com on Apr 13, 1997