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Beef and vegetable stew

  • 0:15 Prep
  • 0:50 Cook
  • 4 Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium red onion, finely chopped
  • 2 garlic cloves, crushed
  • 800g beef chuck steak, trimmed, cubed
  • 2 large carrots, peeled, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large zucchini, roughly chopped
  • 1/3 cup red wine
  • 2 tablespoons plain flour
  • 2 tablespoons tomato paste
  • 2 x 410g cans diced tomatoes
  • 2 cups Massel beef stock
  • Mashed potato, to serve
  • Fresh basil leaves, to serve

Method

  • 1
    Heat oil in pressure cooker over high heat. Add onion. Cook, stirring, for 4 minutes or until onion has softened. Add garlic. Cook for 1 minute. Add beef. Cook for 5 minutes or until browned.
  • 2
    Add carrot, celery and zucchini. Cook, stirring, for 3 minutes. Add wine. Bring to the boil. Add flour. Cook, stirring, for 1 minute. Add tomato paste, tomato and beef stock. Bring to the boil. Cover and lock lid. Once pressure is reached, reduce heat to low. Cook for 35 minutes.
  • 3
    Turn off heat. Carefully release pressure. Unlock lid. Serve stew with mash and basil.

Source: taste.com.au

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