The stew spice base is mainly a berebere core, with some zataar, and some of those knorr vegetable stock packets that are in the little plastic mini tubs. (Which, by the way, are extremely good things to keep in the pantry for this kind of thing. They have a nice deep tomatoey flavor. Similar to tomato paste, with some other tones). Also salt, pepper, garlic.
I carmelized some onions, then added the spices, carrots, celery, garlic, in the pot of my pressure cooker. Added some Chuck roast, and potatoes. Cooked for around 45 minutes.
Then, in my cast iron pot, I browned some mushrooms, then made a roux in there. Added a bunch of kale (which is the green stuff you see), and a cup of a wild rice. Oh, and a can of corn, because as I've explained, I love corn.
Added the contents of the pressure cooker to the pot, a bit of extra water. Cooked for another 45 minutes like that on a low simmer, and there you have it.
The end result of the cooking with the pressure cooker and then in the pot is that the meat is extremely tender, with the connective tissue (which in Chuck, is quite a bit) has totally turned into gelatin, and melts in your mouth. But the meat still is holding itself together, and hasn't disintegrated into loose fibers. The wild rice adds some different texture, as it's chewy.