About this recipe:This beef stew was made for us when we were just infants; my mum used to put it in the blender for us. To this day it reminds me of home. The pressure cooker makes the meat fall-apart tender and cooks it in just 20 minutes.
1 tablespoon olive oil
1 small onion, diced
1kg (2 1/4 lb) beef stewing meat, cubed
225ml (8 fl oz) beef stock
225ml (8 fl oz) water
5 carrots, peeled and diced
1 dessertspoon salt, or to taste
8 medium baking potatoes, peeled and diced
1 dessertspoon cornflour
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Method Prep:15min › Cook:20min › Ready in:35min
Heat the oil in the bottom of the pressure cooker over medium high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
Stir in the stock, water, carrots and salt, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to the boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
When the 20 minutes are up, release the pressure from the cooker according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
Remove the lid, and place the pot over medium heat. Bring to the boil. Stir the cornflour into a small amount of cold water until dissolved. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.
Cut 4 slices of streaky bacon, into inch pieces and fry off with the onions, plus 4 large sliced open capped mushrooms and a tblspn of mushroom ketchup. This adds a good depth of flavour. - 02 Dec 2008