Beef Stew

 Previously I cooked this recipe using my thermomix and it was so well received by the family. Today I decided to share this recipe and use the pressure cook method to help speed up the time used to cook this dish! It can be prepare ahead for parties or gatherings and warm up later or kept warm in a thermal pot.

Very simple ingredients to put together. I am using briskets today. 

I love the slight tangy and thick sauce that it is cooked in. The beef is so tender and juicy that we kept dipping in breads to soaked up the flavourful sauce. This would go so well with baguette if you prefer too. I am using it as a pasta toppings today for the kids.

I baked some homemade croutons and pair with the beef stew. So shall we serve as a main, as a starter or? 

Beef Stew (adapted with slight modifications from Cookidoo)

2 brown onions, chopped

4 garlic cloves, chopped

30 g olive oil 

800 g beef brisket, cut into pieces (3 cm)

500 g chicken stock

2 tbsp Vegetable stock paste or Meat stock paste (see Tips)

350 g carrots, cut into rounds (1 cm)

100g cherry tomatoes

4 sprigs fresh thyme, leaves only (i omit as i ran out of them 🙈 )

3 dried bay leaves 

1Tbsp dark soy for col

sea salt, to taste

cornstarch to thicken 

1) Place onion, garlic and olive oil Saute Low-Med

2) Add beef and cook til it brown nicely on the outside on Saute Hi

3) Add all remaining ingredients and bring to a boil

4) Pressure cook on Hi x 30mins and natural release 

5) Add salt to taste, dark soy sauce for some colour and thicken it 

6) Serve with choice of carbs