Simple beef stew

I am beginning to fall in love with my pressure cooker and stews. Earlier, I have been busy cooking up beef bourguignon, Italian-styled beef stews and even vegetable soups, experimenting with spices and wines. Even Eva felt that they were yummy – “C’est bon!” she declares. Then again, just about nearly everything is yummy – except that cake I made previously (she refused to touch it – LOL – a testament of what a disaster it was).

If you’re looking for something quick and easy, which doesn’t require much time slaving in front of the stove and more time for surfing on Gateway computers, this is it. That is provided you have a pressure cooker. Just dump everything, wait for the liquid to boil, cover and activate by locking in the cover. Once the pressure builds, it’s a matter of leaving it to continue cooking while you go about doing other things. Me? While this was cooking away, I was busy changing Noah’s diaper followed by a good breastfeeding session. Once I was done and while my mum burped him, I dumped the vegetables into the pressure cooker (release the pressure first, naturally) and cooked it for a futher 10 to 15 minutes. That allowed me to check my emails and such. Amazing, no?

Definitely a tool I’d recommend to cooks out there! Oh, apologies for the lack of photos – everyone was too hungry and well, there will always be another time for pictures! Kekekeke.

Simple beef stew

Ingredients
1 kg stewing beef
2 cups fresh mushroom – quartered
5 medium sized potatos – peeled & cubed
1 medium sized onion – diced
3 medium sized carrots – peeled & cubed
100 gms streaky bacon – cubed
1 star anise
3 cloves
Some vegetable stock
Some olive oil

(B) Thickening
1/2 tbsp corn flour
1 tbsp water

Method

  1. In the pressure cooker, fry the spices, onion and bacon in olive oil until fragrant before adding in the beef.
  2. Fry the beef on high heat for five minutes before adding in the vegetable stock. Once the liquid comes to the boil, cover and cook for 20 minutes.
  3. Release the pressure and remove the lid. Add the potatoes, carrots and mushrooms. Cover and cook for another 15 minutes. Add thickening, then dish out and serve immediately.
  4. Release the pressure and remove the lid. Add thickening, then dish out and serve immediately with thick slices of bread or a side serving of rice.

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