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1
Start heating beef broth in a saucepan. Heat olive oil and butter in the pressure cooker.
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2
Combine cornstarch, pepper and herbs. Mix well. Dredge beef chunks in the cornstarch mixture. (I usually just throw everything in a baggie and give it a good shake to coat.) In the pressure cooker, brown the beef well on all sides, then remove and set aside.
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3
(At this point, I like to add the onions and garlic, saute until soft, then remove them. But you can just add them in with the beef later.)
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4
Deglaze the pressure cooker with 1 cup burgundy. Fun!
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5
Add 5 cups of beef broth, beef, onions, garlic and bay leaf. Bring to a boil, then seal the pressure cooker shut and cook for 10 minutes for 1/2-inch cubes of beef.
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6
Remove from heat and use a spoon tucked under the bobbler to de-pressurize the cooker. When safe, carefully open the lid.
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7
Add the veggies and the canned tomatoes. Return to boil and cook under pressure for another 5 minutes.
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8
(If you have a 6-qt pressure cooker, like I do, you might have to do the veggies at the end in 2 steps. I poured half the beef and broth mixture into a big serving bowl, dumped half the veggies into the remaining beef and broth in the pressure cooker, and cooked this batch for 5 minutes. Then I did the second batch.)
