Classic beef stew
Requirements
- 700 grams of beef stew, cut into cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or margarine
- 2 tablespoons canola oil
- 2 cups beef stock (fresh or homemade)
- 1 tablespoon worcestershire sauce
- 1 tablespoon soy sauce or Tamari
- 1 tablespoon light brown sugar
- 2-3 cloves of garlic, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon dried mixed herbs
- 500 grams baby potatoes, cut in half
- 250 grams sliced carrots, in 2cm pieces
- 250 grams mushrooms, cut into slices
- 20-25 peeled pearl onions
- Salt and pepper to taste
Preparation
1. Put the diced meat in a bowl and season with plenty of salt and pepper. Then add the flour and stir well.
2. Start the saute function and allow to preheat. After the pan has heated up for a few minutes, add the oil and butter. When the hissing stops, add the stew and fry until well browned on all sides, stirring as little as possible to get a crispy exterior.
3. Pour half the Beef Stock into the pan and stir to dissolve the browned bits from the bottom of the pan. Add the rest of the stock, Worcestershire sauce, soy sauce, brown sugar, chopped garlic, tomato paste and dried herbs.
4. Add the pearl onions, mushrooms, carrots and potatoes and stir well.
5. Put the lid on and close, selecting the meat/stew programme. Set the time to 30 minutes and start the programme.
6. At the end of the cycle, allow the contents to cool naturally for 20 minutes. Then release the remaining pressure and open the pressure cooker. Stir the stew well, taste and adjust to taste with salt and pepper.
7. If the contents are still a little thin, let them sauté for a while to thicken. Serve hot with rolls or fresh bread.