Cut the beef into 3/4-inch cubes, peel and roughly chop the carrot, cut the onion in half and slice into 1/2-inch pieces. Separate the shimeji mushrooms into small clusters.

Sprinkle salt and pepper on the cubed beef and coat with flour.

Heat olive oil in a pressure cooker and sauté the beef from step 2 until it changes color. (You can also brown it separately in a frying pan and then transfer it to the pressure cooker.)

Add the onion and carrot to step 3 and sauté together.

Add red wine to step 4, bring to a boil, and let the alcohol evaporate.

Add diced tomatoes to step 5 and mix well.

Add water and bouillon cubes to step 5, bring to a boil, and skim off any foam.

Once the foam is removed from step 7, place the bay leaf on top, cover, and cook under medium pressure for 10 minutes. Turn off the heat and let it sit until the pressure drops.

Once the pressure is released, open the lid, remove the bay leaf, add the shimeji mushrooms, bring to a boil, and simmer on low heat for 5-10 minutes. Adjust the taste with sugar, salt, and pepper, then turn off the heat.

Serve the finished stew on a plate and sprinkle with dried parsley if desired. Italian parsley is even better if available.

Garlic rice goes well with beef stew. Please try it if you like. Recipe ID:19903691