Classic beef stew made in Sunbeam Pressure Multicooker with tender beef, carrots, potatoes and rich gravy, perfect for a hearty family meal.
You will need:
- 1 tbsp olive oil
- 750g gravy beef
- ½ tsp each salt and pepper
- 2 cloves garlic, minced
- 2 tsp finely chopped fresh thyme
- 2 tbsp tomato paste
- ½ cups diced carrots
- 2 cups quartered baby potatoes
- 1 cup spring onions, peeled
- ½ cup red wine
- 2 cups beef stock
- 2 bay leaves
- 3 tbsp corn flour
- 1 cup frozen peas
- 2 tbsp chopped fresh chives
Let's make it:
Step 1:
Press BROWN, then press START/STOP. Allow to preheat. Add oil to cooking pot, toss beef with salt and pepper; add to cooking pot. Cook, stirring occasionally, for 5 - 7 minutes or until well browned. Add garlic and thyme; cook, stirring, for 1 minute. Stir in tomato paste, carrots, potatoes, onions, wine, stock, bay leaves and bring to the boil.
Step 2:
Press START/STOP. Secure the lid ensuring the steam release valve is in the release (open) position. Select SLOW COOK, set temperature to HIGH, and adjust time to 4 hours, cooking until beef and vegetables are tender. Press START/STOP.
Step 3:
When cooking is complete, in a separate bowl, whisk corn flour with ½ cup cold water and add to cooking pot. Press BROWN. Stir in peas and chives. Boil sauce until thickened. Remove bay leaf before serving.
