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"This is a very good stew. I use pork (or a beef/pork mix - any cut will do and sweat the onions and garlic before searing the meat, which I dust with flour. I then deglaze with some red wine, add beef stock, beef or chicken broth, spices, and celery and then bring to high pressure for about 10 minutes (though 5 minutes would be fine. I then open..."
Feb 1, 2011 on Food.com
"This is, indeed, a great recipe. I am preparing it again tonight. I use chipotle powder in place of red pepper flakes (simply because I have it."
Dec 12, 2008 on Food.com