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  • 2 tbsp extra virgin olive oil
  • 1 kg lean beef chuck, trimmed and cut into 1 1/2″ pieces
  • kosher salt and pepper
  • 4 medium carrots, cut into pieces
  • 1 medium onion, sliced
  • 1 punnet of mushrooms
  • 2 small packets of baby corn
  • rounded 1⁄4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 2 bay leaves
  • 2 tbsp tomato paste
  • 2 tbsp maizena
  • ½ cup beef stock
  • 400 g can diced tomatoes
  • 3 large potatoes, peeled and sliced 1/3″ thick
  • 2 tbsp unsalted butter, melted
  • Chopped fresh flat-leaf parsley, for serving

Set pressure cooker on saute. Heat 1 tablespoon oil in pressure pot. Season the beef with 1⁄2 teaspoon each salt and pepper. Working in two batches, brown the beef on all sides, transfer to a bowl.

Add the remaining tablespoon oil along with the carrots and onions and cook, stirring occasionally, for 5 minutes. Return the beef to the pot. (along with any juices) and add the cinnamon, allspice and bay leaves, tomato paste. Stir through. Add the mushrooms, baby corn and tin of diced tomatoes.

Put lid on pressure cooker and select Po1 meat setting and let cook. While this is cooking,  microwaved the potato slices till nearly cooked, but still firm.

When meat is done dish out into a oven dish. Make a paste with the maizena and a little bit of water. Add to remaining sauce, mix through and pour over meat.

Pack the potatoes on top of meat, brush with melted butter and season with a bit of salt and pepper.
Heat grill and grill until golden brown, 5 to 7 minutes. Sprinkle with parsley, if desired.

Recipe and photo: Nicolette Papas

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