Pressure-Cooker Beef and Farro Stew Recipe: How to Make It

Ingredients

• 1 boneless beef chuck roast (about 2 pounds), cut into 1-inch pieces
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil, divided
• 6 large carrots, cut into 1/2-inch pieces
• 3 celery ribs, chopped
• 1 large onion, chopped
• 6 garlic cloves, minced
• 1/4 cup tomato paste
• 1 cup dry red wine
• 6 cups beef stock
• 4 large Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1/2 pound fresh mushrooms, sliced
• 3/4 cup farro, rinsed
• 3 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme