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  • 1 kg beef cut into pieces (stew meat or chuck)
  • 3 tablespoons olive oil
  • ½ cup flour
  • salt and pepper, to taste
  • 2 cups beef stock
  • ½ teaspoon paprika
  • ½ teaspoon rosemary
  • ½ teaspoon thyme
  • 1 bay leave
  • 1 large onion
  • 1 garlic clove, minced
  • 6 carrots, diced
  • 4 large potatoes, diced
  • 1 cup peas

Mix the flour, salt and pepper in a large bowl. Add the beef and coat well.
On the pressure cooker control panel, turn the menu knob to “Fry” and press start.
Add in the olive oil, coated beef and remaining flour. Turn every 2 minutes until the beef is browned
Add in the stock, paprika, rosemary, thyme, bay leaf, onions and garlic, stir.
Place the lid onto the pressure cooker.
Cancel the “Fry” function and then turn the menu knob again until you reach the “Stew” function (this will default to 15 minutes).
Press start to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside.
When the timer ends, cooker will beep and will switch to the “Keep Warm” function automatically. Press the cancel button.
Release the pressure by holding the pressure release button on the top of the lid.
Once all the pressure has been released, remove the lid and add in the remaining ingredients (carrots, potatoes, peas).
Place the lid back onto the pressure cooker and repeat steps 6-8 (make sure the exhaust valve is pushed down again to prevent air leakage).
Release the pressure again and open the lid.

Photo: Nicolette Papas

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