Easy Peasy Beef Stew
The weather has not been the best the past couple of days and I thought a stew would be the best way to complement the cold, wet day. This is a very easy preparation if you have a pressure cooker handy. It sure comes to my rescue when I need meals in a short time span.
This stew tastes even better a few days after making it, so is great to make in advance.
- 500g lean diced casserole beef
- plain flour, enough to lightly coat the diced beef
- 1 cup swede
- 1 cup carrots
- ½ cup onion
- ¼ cup leek
- 3 baby potatoes
- 1 cup red wine
- 2 cups of chicken or beef stock
- Salt and pepper
- 1 sprig thyme
- 1tbsp oil
- 2 green chillies, slit lengthwise (optional)
Lightly coat the diced beef with some seasoned flour.
Heat the oil in a pressure cooker. Chop up the swede, carrots, onions, leeks and baby potatoes into big chunks and add to the hot oil. Season with salt and pepper and sauté for a few minutes. Add the wine, the beef and the stock and the green chillies, mix well. Add the sprig of thyme and close the cooker.
Cook till about 3 whistles (approx.) and keep aside till the steam dies. Open, check for salt, spice etc. Add if required. The gravy should be nice and thick and the beef cooked through. Garnish with thyme and serve hot with dinner rolls.
Tips: The stew can be made in a stock pot as well, just that the cooking time will be much longer, say 2 to 3 hours on low low heat. You can throw in mushrooms, celery etc. etc…its again, your choice of veggies.
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