How to make it

  • While stew is cooking in pressure cooker have a large kettle of water and beef broth granules brought to boiling to make dumplings just before ready to serve.
  • Cut beef cheeks in chunks and dredge in seasoned flour
  • Heat oil in pressure cooker on med high heat
  • Add beef and stir for a minute
  • Then slowly add broth and wine mixture making a thin gravy
  • Add carrots and pressure cook for 35-40 minutes
  • While pressure cooker is cooling off, cook the dumplings.
  • Drain and add to stew with peas, cooking on low until gravy reaches the desired consistency.
  • Serve with salad and hot Rhodes Butter rolls.

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