BEEF STEW ON BUTTERY SOFT SAMP

Samp:
1 cup samp, well rinsed and drained
5 cups water

Set the electric pressure cooker on BEANS and adjust time to 50 minutes.
Once done release pressure, turn the samp out into a colander or large sieve discarding the cooking liquid and rinse under running water.
Return to the pressure cooker pot, add 5 cups of fresh water and steam under pressure on BEANS for another 30 minutes.
Repeat the rinsing process and put the samp back in the pressure cooker on the KEEP WARM function and add a large knob of butter and salt to taste. Keep warm until ready to serve.
OR
Transfer to slow cooker that has already been warmed and add a large knob of butter and salt to taste.
Keep on LOW until ready to serve.
I transferred to my slow cooker as I wanted to make the beef stew in the pressure cooker.

Beef Stew:
600 g stewing beef cubes
2 large onions
1 large clove of fresh garlic
3 carrots
1 large sweet potato
handful of fresh green beans
3 medium tomatoes
handful of small mushrooms
1 cup oxtail stock
brown onion soup, optional

Fry the onions until translucent and add the meat cubes and garlic.
Fry about 8 minutes then add the oxtail stock and steam under pressure on MEAT for 30 minutes.
Check if the meat is soft enough. If not steam for another 20 minutes.
Add the veggies and steam under pressure on VEGETABLES for 8 minutes.
Once the veggies are done you can serve up the stew.
If you want a thicker gravy you can mix about 3 tablespoons of brown onion soup powder into a bit of water and stir into the stew. Allow to simmer about 3 minutes to thicken up.

Recipe and photo: Elsabie Templeton