Beef en Daube

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Step 1

In a large bowl, toss the beef with the salt and pepper to coat evenly.

Step 2

2. Select SEAR and preheat the cooking bowl. Heat the olive oil until shimmering then add half the beef and brown on all sides,

Step 3

3 to 4 minutes. Transfer to a bowl. Repeat with the remaining beef and transfer to the bowl.

Step 4

3. Add the onions and cook until softened, about 5 minutes. Add the white wine and bring to a simmer, stirring to scrape up the browned bits. Cook until reduced by almost half, 5–7 minutes.

Step 5

4. Whisk in the Dijon mustard. Return the beef and its juices to the cooking bowl, along with the tomatoes, garlic and bouquet garni.

Step 6

5. Select PRESSURE COOK or SLOW COOK CASSEROLE.

Step 7

6. When cooking has completed, open the lid and transfer the beef, tomatoes and onions to a serving bowl. Select REDUCE and desired heat level. Skim any fat off the top and cook until sauce thickens to desired consistency, about 5 minutes.

Step 8

7. Pour the sauce over the beef, top with chopped flat leaf parsley

Step 9

and serve immediately.