This rich winter warmer is perfect for Sunday lunches for the whole family.
Balance the amount of stock and wine to make this healthier or more indulgent depending on the occasion. Best served over creamy mashed potato.
2 tbsp olive or cooking oil
1kg braising steak, chopped
1 onion, chopped
1 garlic clove, finely chopped
1 celery stick, chopped
6 carrots, chopped
1 star anise (optional)
2 sprigs fresh thyme
2 bay leaves
12 shallots, peeled and left whole
200g button mushrooms
300ml red wine
200ml beef stock
1 tbsp cornflour
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Select the FRY function, press START, then add the oil and allow to heat. Add the beef and rotate regularly to brown on all sides.
Add the onion, garlic, celery and star anise and cook for ~3 minutes until softened then remove the star anise and press CANCEL.
Add the mushrooms, carrots, shallots, red wine, stock, bay leaves and thyme, and stir to combine.
Put the lid on and close the pressure valve then select the MEAT function and adjust the time to 20 minutes then press START.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Add a little water to the cornflour and mix to a smooth paste. Select the FRY function and press START and stir in the cornflour paste for ~3 minutes until thickened, then press CANCEL.