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Recipe Name: Gee's French Vinter's Beef (pressure Cooker) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

2 Tablespoon(s) Peanut Oil
1 Beef arm roast or chuck
roast about 1 1/2 - 2
inches thick
1 Onion, Finely Diced
4 Clove garlic, finely diced
1 Cup(s) Dry french white wine
1 Cup(s) Beef broth, or water
1 Teaspoon(s) Salt
1 Teaspoon(s) Coarse grind black pepper
1/2 Teaspoon(s) Crushed thyme leaves
8 Ounce(s) Fresh mushrooms, thinly
sliced -or-
1 tall sliced mushrooms
1 Pound(s) Baby carrots, scraped and
Dark brown roux*, see below
In South Louisiana, we always have a supply of dark brown roux ready
tobe added to a dish to thicken it. It is made by stirring equal
amountsof peanut oil and flour together in a heavy black iron pot over
a highfire until the flour takes on the color of a chocolate candy bar.
Thetrick is to stir frantically so that the flour will not burn as
itbrowns. When the roux is just the right color brown, remove from
theheat and cool quickly. Store in the refrigerator indefinitely to use
asneeded.Add the peanut oil to a very hot pressure cooker pot. Brown
the roast onboth sides. (If your roast is too large to fit the bottom
of your cookerpot, cut in half to brown.) Remove the meat from the pot
to a platterand set aside.Add the onions and garlic to the pot and
saute until they begin to takeon a little brown color. Add the wine,
broth or water, salt, pepper, andthyme leaves to the pot with the
onions and garlic and stir well toblend into a smooth sauce.Add the
meat back to the pot into the sauce. Place the lid on thepressure
cooker securely and put the pressure regulator weight in place.Leave
the heat on high until the regulator weight begins to jiggle, thenlower
the heat immediately to a level that allows the regulator weightto just
barely jiggle. Cook the roast, from this point on, for 20-25minutes
(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 tohigh to bring the liquid back to a boil. Add
the sliced mushrooms andthe baby carrots. Simmer for just long enough
for the vegetables tobecome crisp tender. Add some of the dark brown
roux a spoon at a timeto thicken the gravy to a velvety
consistency.Serve over hot fluffy rice or creamy mashed potatoes or
with loaves ofhome-baked French bread to "mop" up the delicious
gravy.Posted to IChef 11/1/96 by Cindy HartlinRecipe by: Mrs. Gee Posted to MC-Recipe Digest V1 #565 by
Rooby<> on Apr 13, 1997

Nutrition (calculated from recipe ingredients)
Calories: 249
Calories From Fat: 94
Total Fat: 10.5g
Cholesterol: 73.7mg
Sodium: 801.9mg
Potassium: 504.4mg
Carbohydrates: 8.7g
Fiber: 1.7g
Sugar: 3.2g
Protein: 29.6g

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