And here it is, my very quick beef and veggie stew made in my Prestige High Dome Pressure Cooker in about sixteen minutes plus prep. time for veggies, which must have taken about six to ten minutes.
Quick Pressure Cooker Beef Stew – Margaret Makes Beef Stew
Ingredients:
2 tbsp. Olive Oil
450g. diced British Beef
1 onion roughly sliced
3 carrots washed, topped and tailed
and diced
1 parsnip washed, topped and tailed
and diced
1 leek – outer skin removed topped
and tailed, cut lengthwise & diced
4 potatoes – washed, cut in half and
diced
4 Garlic cloves – skinned and roughly
chopped
1.1/2pt boiling water + 1 Beef Stock
cube + 2 tsp. dried mixed herbs + (more mixed herbs for dusting stew once
plated up) +…
2 Bay leaves for stock
Good squeeze Tomato puree
2 tbsp. Mushroom Ketchup
2/3 tbsp. Beef Gravy Granules
Seasoning
1 small tspn. Chilli powder
(optional)
How to make:
1. Sear
meat in hot oil briefly
2. Make
stock pour onto meat, add 1 handful of prepared veg. & bring to 15lb
pressure in Pressure Cooker, cook for approx. 8 minutes
3. Release
steam quickly under cold running water. Remove
lid
4. Add
remaining vegetables + remaining ½ pt. stock to pressure cooker, close lid,
bring to 15lb. pressure and cook for 4 minutes.
5. Reduce
pressure quickly as before, remove lid, and return pan to hob.
6. Add
gravy browning granules to small quantity of hot stock mix well and add to beef
stew; bring to boil and stir well to amalgamate for required thickening.
7. Check
for seasoning and serve with warmed baguettes, rice or pasta.
This quantity will feed four hungry
appetites with the addition of baguettes and peas or a green vegetable, or creamy
potato mash.
Or be sufficient for four meals, with
two being frozen for a future use.
Daisy
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