Beef Stew – Pressure Cooker Method

Cut and slice all vegetables finely.

Season the beef pieces with Salt and Pepper, coat with Plain Flour very well.

Heat 1 tablespoon Olive Oil in a pot over medium heat. Cook beef, turning over occasionally, until browned. Transfer to a bowl. Repeat with 1 tablespoon Oil and remaining beef.

Add extra Oil and cook vegetables for a few minutes, add Red Wine, Beef Stock and Tomatoes and stir.

Return the browned beef to the pot, add Bay Leaf and Thyme, cover with lid and bring it to the boil over high heat.

Reduce heat to low and simmer for about 20 minutes under pressure. If you don’t have a pressure cooker, just simmer over low heat for a few hours or until beef is tender.

Remove the lid, add Worcestershire Sauce. Add Sugar if required, then season with Salt and Pepper to taste. Simmer further 5 to 10 minutes until the sauce thickened.

Serve with mashed potatoes, boiled potatoes, couscous, polenta or nice crusty bread.