Tip: No sauté mode? In Step 1, heat oil in a large skillet over medium-high heat. Add beef, salt, pepper and tomato paste. Cook, stirring, until beef is no longer pink, about 5 minutes. Add onion and mushrooms. Cook, stirring, until the mushrooms have lost their liquid, about 8 minutes more. Add wine and cook until reduced slightly, about 2 minutes. Transfer ingredients to the pressure cooker. Add 1 cup beef broth, turnip, carrots and thyme to the pressure cooker and proceed with recipe. After you have released the pressure, transfer the stew to a large pot and bring to a simmer. Add the broth and cornstarch mixture and cook, stirring, over medium heat until thickened, about 1 minute.
To make ahead: Refrigerate stew for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.
Serving Size: 1 1/2 cups
319 calories; protein 29.3g; carbohydrates 17.5g; dietary fiber 2.8g; sugars 6.7g; fat 12.9g; saturated fat 3.3g; cholesterol 72.6mg; vitamin a iu 5236.5IU; vitamin c 13.1mg; folate 38.3mcg; calcium 64mg; iron 3.5mg; magnesium 48.4mg; potassium 1081.9mg; sodium 519.6mg; thiamin 0.2mg.