Mix 1/4 cup flour with salt and pepper. Dredge beef in flour. In uncovered pressure cooker over high heat, warm 2 Tbs. oil. Brown beef in batches, 3-4 min. per side. Stir in 2 Tbs. flour, broth, wine and garlic. Cover with lid. Raise pressure; cook beef until tender according to manufacturer's instructions. Release pressure; remove lid. In a large saucepan two-thirds full of boiling salted water, add potatoes; simmer 10 min. Add onions; simmer 5 min. Add carrots; simmer 5 min. Drain and add to stew; simmer, uncovered, 12-15 min. In a fry pan over high heat, warm 1 Tbs. oil. Add mushrooms and thyme; saute until golden, 4-6 min. Add to stew; season with salt and pepper.
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|Serving Size: 1 Serving (715g)|
|Recipe Makes: 4|
|Calories from Fat: 496 (54%)|
|Amt Per Serving||% DV|
|Total Fat 55.1g||73 %|
|Saturated Fat 19.4g||97 %|
|Monounsaturated Fat 26.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 161mg||50 %|
|Sodium 744.3mg||26 %|
|Potassium 1634.7mg||43 %|
|Total Carbohydrate 42.2g||12 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 36.6g|
|Protein 46.9g||67 %|
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Calories per serving: 916
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