Beef Stew (Pressure Cooker)
Ingredients
- 1kg Craig's round steak, cut into 1.5 – 2cm cubes
- 1 tablespoon dripping
- 1 tablespoon oil
- 1 onion, sliced
- ½ cup hot water
- 1 teaspoon salt
- Coarsley ground black pepper to taste
- 1 carrot, diced
- 1 parsnip, diced
- ½ small turnip diced
- 2 medium potatoes diced
- 1 stick celery, diced
- 1 cup peas (can be frozen)
- 2 cups tomato passata or puree
- ½'teaspoon sugar
- 2 tablespoons chopped parsley
- Cornflour and water paste to thicken
Method
- Heat dripping and oil in bottom of cooker until hot, brown meat well in batches and removing from cooker as you go.
- Add more oil if necessary, heat, then add onion and cook until soft.
- Add ½ cup hot water and deglaze the cooker, scraping the tasty bits from the bottom.
- Return meat to the cooker.
- Add salt and pepper and stir
- Bring cooker up to pressure and pressure cook 10 minutes.
- Cool cooker under cool running tap.
- Add diced vegetables, tomato passata and sugar.
- Bring cooker up to pressure and pressure cook 5 minutes.
- Again cool cooker.
- Add parsley
- Add cornflour and water paste to thicken to desired consistency and cook for 3 minutes without cover.
Tips:
- A "soup pack" of vegetables from the green grocer or supermarket, supplemented with an extra potato, will usually contain all the vegetables used here except for the peas.
- Serve with crusty bread — the Beer Bread from the bakery near Craig' shop matches well.
- You can use all oil rather than dripping and oil if preferred.
- Can be frozen in serving portions. Thaw before reheating gently.