Serves 4.
Ingredients
1 lb stew beef, cut into 1-inch dice
2 tsp olive oil
1 cup diced yellow turnips (I use frozen diced turnips; no need to defrost)
1 cup pearl onions (can be frozen)
1 Tbsp honey
1 Tbsp Dijon mustard
1 Tbsp tomato paste
1 tsp Sriracha
1/2 tsp kosher salt
1/4 tsp fresh black pepper
1/4 tsp sumac molasses, or 1 tsp fresh lemon juice
2 cups beef stock
2 Tbsp cornstarch dissolved in 1/4 cup water
Directions
Note: I use a 6-quart electric pressure cooker. If you have a different type of pressure cooker, please adjust the timing and method to suit your cooker.
Set your pressure cooker to Browning. Add the beef and olive oil, and stir occasionally until the beef is browned (2-3 minutes).
Turn off the cooker, and add all remaining ingredients except the cornstarch solution.
Lock the cover, and set the cooker to High Pressure for 22 minutes. Let the pressure release naturally for 10 minutes, then Quick Release the remaining pressure.
Set the pressure cooker to Sauté, and when the liquid comes to a boil (this will happen very rapidly), stir in the cornstarch solution until the liquid thickens slightly.
Serve hot. Or, cool completely, and refrigerate or freeze in containers with tight-fitting lids.