Ingredients
3 tablespoons olive oil1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes4 small onions, thinly sliced1 cup beer or beef broth1/2 cup dry red wine or beef broth3 tablespoons tomato paste2 tablespoons sweet Hungarian paprika1 tablespoon beef base1 teaspoon caraway seeds1 teaspoon dried marjoram1/2 teaspoon salt1/4 teaspoon pepper2 bay leavesHot cooked pasta
Preparation
Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat in batches. Remove and keep warm. Cook onions in drippings until tender, 4-5 minutes. Press cancel. Combine the next 10 ingredients; add to cooker. Return beef to cooker.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
Select saute setting and adjust for medium heat; bring liquid to a boil. Cook until sauce reaches desired thickness, about 20 minutes. Remove bay leaves. Serve with pasta.
