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I'm sure that you can make a stew in a pressure cooker but why not do it the old-fashioned way, in a heavy pot on a stove? No time? Is everybody late for a PTA meeting?
If you do it the low and slow way, you get better flavor a thicker "sauce" and the ability to easily add whatever veggies you want, at the appropriate time for each.
To add to red-beard's advice, I'd recomend browing all of the meat first, then deglaze the pan with the onion. Only after everything is re-combined would I add the wine. While I'm at it, I'd also recommend doubling the quantity of onion, adding a little garlic, cutting the wine to a third of a bottle (drink the rest) and adding water to cover the meat, by a third. Simmer slowly, in a pot on the stove, for several hours.
If you have any demi-glace, throw that in too.
I usually remove the meat at the end and cut the cubes in half, then cook it a little longer.
JR
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