For the days when you don’t fancy a whole lot of cooking but when your need for warm, tasty food is gnawing in your brain!
You will need a pressure cooker for this version. I use my IPDuo electric pressure cooker.
If you don’t have a pressure cooker, then in use a pot with a lid and simmer on the stove top or braise in a 140degC oven for 2-3 hours. You may need to use a bit more water.
| Oil, sunflower or flavourless | |
| 500gr | Lamb, stewing, leg steaks, or even beef |
| Salt & pepper | |
| 300gr | Onions, peeled and diced (about 2 medium onions) |
| 500gr | Carrots, peeled and cut into chunks |
| 500gr | Potatoes, peeled and cut into chunks |
| Water | |
| 1 | Oxo Rich Beef Stock pot |
| Cut meat into bite size pieces, sprinkle with salt and toss to coat. Heat oil in a pan, pressure cooker or suitable cooking vessel. |
| Fry meat pieces in hot oil till brown. Don’t crowd the pan as you don’t want the meat to stew. |
| Remove from pan once brown and add onions. Fry over medium heat until they start to brown slightly |
| Add meat back into the pot and stir. |
| Add water to just come up to the level of the meat but not to cover. |
| Add stock pot contents and stir through. |
| Top with carrot and potato chunks and stir through. |
| Prepare pressure cooker (you may already be using it), clamp on lid and set the stew to cook for 1 hr on high pressure. If you’re using beef you may need to extend this to 90mins. |
| Allow pressure cooker to release steam naturally. Athough you may be in a hurry or extremely hungry and want to stick it under a cold tap to cool and reduce instantly. I’ll leave this up to you. |
| You shouldn’t need to reduce the gravy but if you want it richer or tastier, you may want to. Don’t season at this stage. Gently remove the meat and veg before doing this otherwise it will all break up. If you do remove it, set it aside in a covered bowl otherwise as it steams it will dry out. |
| Boil the gravy vigorously. Watch that it doesn’t over reduce! |
| When the flavour of gravy is to your liking, season with salt & pepper. If you want a thick gravy, thicken it at this stage with flour/bisto/gravy granules and return the meat & veg to the pot. Stir through gently. (Note: I don’t thicken the gravy as we like it sort of soupy). |
| Serve and enjoy with a thick slice of buttered bread. Or keep it healthy by eating just as it is. |
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