Hearty Beef Stew (PCP)

• 3 pounds boneless beef short ribs, trimmed and cut into 1-inch pieces
• Salt and pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 tablespoons tomato paste
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• 1/3 cup all-purpose flour
• 1 cup dry red wine
• 2 cups beef brother
• 1 1/2 pounds red potatoes, cut into 1-inch pieces
• 1 pound carrots, peeled and sliced 1 inch thick
• 1/4 cup soy sauce
• 2 bay leaves
• 1 1/2 cups frozen peas
• 1/4 cup minced fresh parsley

Mise en place.

Browning only half the meat.

At some point I must've softened the onions and cooked the tomato paste and thyme until fragrant.

Stir in flour and cook for 1 minute.

Deglaze with wine.

Add in everything except for the parsley and peas and cook at high pressure for 25 minutes.

Add peas and parsley (which you know I don't have).  Season to taste.

Many of the pieces of short rib were rather springy more than tender.  This could either be my fault or the recipes.  I dunno; the cookbook has worked like a charm so far.  Plus boneless short ribs from Whole Foods at this amount...   Totally pricey.
Still.  A very good, straightforward beef stew.