Beef Stew from the Pressure Cooker

Ingredients

• 800 g lean beef
• 2 carrots
• 2 stalks celery
• 4 shallots
• 2 Garlic cloves
• 4 tbsp plant oil
• 0.5 l robust red wine (e.g., Burgundy)
• 2 Bay leaves
• 500 ml beef stock
• 1 tbsp Cornstarch
• Pepper (freshly ground)
• Salt

Instructions

1. 1.

   Wash the meat, pat dry and cut into medium cubes. Peel or clean the carrots and celery, wash them, and cut into bite‑sized pieces. Peel the shallots and garlic. Slice the garlic into rounds and quarter the shallots.

2. 2.

   Heat oil in a pressure cooker and brown the meat in batches all over. Add the shallots and garlic and sauté briefly. Deglaze with some red wine and let reduce. Pour in the remaining wine, add bay leaves and stock. Add carrots and celery, close the lid, and simmer on medium for about 20 minutes.

3. 3.

   Release the pressure completely, open the cooker, and thicken the sauce with a slurry of cornstarch mixed in cold water if desired. Season with salt and pepper and serve with, for example, oven‑roasted potatoes.