• Seasoning meat: Cut beef into small pieces. Season with onion powder, 1 teaspoon of salt, and half a teaspoon of pepper. Add the wine and let it rest for an hour.

  Remove the meat from the marinade, reserve marinade.

Traditional pressure cooker

• Sauteing: Heat oil over medium heat in the pressure cooker. Add the seasoned meat (careful with splatters). Simmer until all the liquid has evaporated. Brown the meat stirring to cook evenly.

  Sift the flour into the pot, stirring constantly to prevent clumps from forming, stir to mix well.
• Cooking: Add the marinade, 6 cups of water, rosemary, thyme, and paprika. Cover, place the pressure valve, and simmer over medium heat for 20 minutes, counting from the time the valve starts to whistle.
• Simmering: Remove the cooker from the heat and cool under running water for 1 minute. Stop the water and carefully remove the valve to break the vacuum. Remove the lid.

  Add 2 cups of water. Add potatoes, carrots, onions, cover, and place the valve. Cook over medium heat for 10 minutes counting from the time the valve starts whistling.
• Seasoning: Remove the cooker from the heat and cool under running water for 1 minute. Stop the water and carefully remove the valve to break the vacuum. Remove the lid.

  Add the peas and cook uncovered over medium heat until the peas are heated through (about 5 minutes). Season with salt and pepper to taste.

Instant^™ pot

• Sauteing: Select the Saute setting on the keypad. Heat oil (about 2 minutes). Add the seasoned meat (careful with splatters). Simmer until all the liquid has evaporated. Brown the meat stirring to cook evenly.

  Sift the flour into the pot, stirring constantly to prevent clumps from forming, stir to mix well. Press Cancel on the keypad.
• Cooking: Add the marinade, 6 cups of water, rosemary, thyme, and paprika. Close the lid to the locked position and position the pressure valve. Select Pressure cook on High on the keypad. Set timer to 15 minutes.

  When done, press Cancel and use the quick release to release the pressure.
• Simmering: Remove the lid. Add 2 cups of water. Add potatoes, carrots, and onions. Cover, and place the valve. Select Pressure cook on High on the keypad. Set timer to 10 minutes.

  When done, press Cancel and use the quick release to release the pressure.
• Seasoning: Remove the lid. Add the peas, Select the Saute setting on the keypad and cook uncovered until the peas are heated through (3-5 minutes). Season with salt and pepper to taste.

  Press Cancel to serve immediately, or cover and select Keep warm to serve later.

Regular pot

• Sauteing: Heat oil over medium heat. Add the seasoned meat (careful with splatters). Simmer until all the liquid has evaporated. Brown the meat stirring to cook evenly.

  Sift the flour into the pot, stirring constantly to prevent clumps from forming, stir to mix well.
• Cooking: Add the marinade, 6 cups of water, rosemary, thyme, and paprika. Cover and simmer over medium-low heat for 40 minutes. Stir often and add water as it becomes necessary to maintain the same level.
• Simmering: Add potatoes, carrots, onions. Cook covered over medium-low heat for 20 minutes. Stir often and add water as it becomes necessary to maintain the same level.
• Seasoning: Add the peas and cook uncovered until the peas are heated through (about 5 minutes). Season with salt and pepper to taste.