- 1 lb beef stew meat, cut into 1" pieces
- Salt and freshly ground pepper
- 4 Tbsp vegetable oil, divided
- 2 shallots, chopped
- 2 carrots, coarsely chopped
- 2 ribs celery, coarsely chopped
- 1 lb cremini mushrooms, stems trimmed, quartered
- 2 cloves garlic, minced
- 1 Tbsp tomato paste
- 2 cups red wine
- 4 cups lower sodium beef broth
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 cup whole wheat couscous
Season meat with salt and pepper.
In a pressure cooker on the Saute setting, add 2 tablespoons oil. In batches, add beef and cook until browned, about 5 minutes. Using a slotted spoon, transfer meat to a plate. Repeat with remaining beef and remaining 2 tablespoons oil.
Add shallots, carrots, and celery and cook until vegetables begin to soften, about 5 minutes. Add mushrooms and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste and stir to combine. Add wine, stir, and cook until reduced slightly, about 7 minutes. Add broth, bay leaf, thyme, and season with salt and pepper. Place and seal lid onto pressure cooker, select High Pressure and select 40 minutes.
Release pressure valve and place a kitchen towel over releasing steam. Open lid when fully depressurized. Add couscous, stir to combine. Replace and seal lid onto pressure cooker, select High Pressure and select 10 minutes.
Release pressure valve and place a kitchen towel over releasing steam. Open lid when fully depressurized. Season with salt and pepper, stir to combine, and serve.