Burgundy beef stew

This Friday Jan. 12, 2018 photo shows burgundy beef stew made with an electric pressure cooker in New York. Serve the stew over egg noodles, mashed potatoes or gnocchi for a satisfying cold-weather meal. (AP Photo/Elizabeth Karmel)

Servings: 6-8

Start to finish: 75 minutes

1 hanger steak brisket or boneless short ribs, 1 1(backslash)2-2 pounds

1 teaspoon coarse sea salt or kosher salt

1/2teaspoon fresh-ground white pepper

1/4 teaspoon dried rosemary

1/8teaspoon dried sage

2 large carrots, cleaned and sliced into rounds

1/2bulb of garlic, 6-9 individual cloves peeled

6-8shallots peeled and trimmed

1 package (8-ounces) of white mushrooms, cleaned and cut in half

1 quart (4 cups) beef broth or stock

2 cups red burgundy (pinot noir)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

Set whole hanger steak or other meat on a plate. Mix together the salt, pepper, rosemary and sage. If you like a more “seasoned” stew, double the spice mixture and save half of it for seasoning at the end. Season the meat with the spice rub and place in the pressure cooker or a Dutch Oven.

Pour the sliced carrots, garlic cloves, shallots and mushrooms on top of the meat. Pour the beef broth and wine over the meat and vegetables. Seal your pressure cooker or “Instant Pot” according to manufacturer directions. Set on high pressure for 23 minutes. Once it is cooked, release pressure and keep it warm.

Remove the meat and discard any connective tissue. Cut into chunks and place back into the hot pot and stir. Keep the stew on warm.

In a small skillet over medium heat, melt the butter and add the flour. Let it cook until brown and thickened. Add a little of the cooking liquid, about 1/2 cup total and let it cook until thickened, stirring frequently.

Add thickened sauce to the hot liquid and let simmer uncovered for about 10 minutes. At this point, you can taste the stew and correct any seasonings by adding salt and pepper if needed. You can also season the stew with the spice rub that you seasoned the meat with it you doubled the recipe. Serve the stew at this point, or do as I do and pour the stew into a Dutch Oven and let it sit in the refrigerator overnight.

When ready to serve, remove fat cap and simmer for 20 minutes or until hot and bubbling.

Nutrition information per serving: 364 calories; 139 calories from fat; 16 g fat (7 g saturated; 0 g trans fats); 77 mg cholesterol; 42 mg sodium; 17 g carbohydrate; 3 g fiber; 5 g sugar; 25 g protein.

Elizabeth Karmel, Associated Press