In a large pressure cooker, heat oil over high heat. Add meat and brown on all sides for a few minutes. Then add the onions, garlic, carrots and parsnips. Add salt and pepper and mix well.
Pour in red wine and cook 2 or 3 minutes, then add the bay leaf, parsley, stock cube and water, then close the pressure cooker. Cook for 1 hour.
When the meat is cooked, remove bay leaf and sprigs of parsley. In a small bowl, combine a few tablespoons of the cooking juices with 1 tablespoon cornflour. Mix well then pour into the pot. Thicken over low heat for a few minutes. Garnish with some chopped fresh parsley and serve hot.
I have made this recipe 3 times in the last 2 weeks... my 2-year-old just can't get enough of it! I love that it's chock full of goodies for him and he doesn't realise he's eating veggies The last batch I made I was missing some ingredients, so substituted with other stuff... in place of parsnips I used sweet potato and new potatos, I added mushrooms... I also don't use cornflour and instead used finely ground oats to thicken it up. Alternatively you can also keep the juice thin and just pour it over wild rice or quinoa. - 28 Feb 2016