In a previous post I made rice pudding in a Pressureking Pro that my hubby got for his birthday.  As its a rainy Sunday and hubby isn’t feeling well and needs comfort food I thought it was about time I made something savoury in it,

So here we are at 3pm on said rainy sunday afternoon with only my fridge, freezer and cupboards for supplies and I need to rustle up something that is tasty and satisfying.

I found some frozen braising steak in the bottom of the freezer. Further investigation gave me a leek, some celery, carrots, a small suede and a sweet potato and I had 2 packs of mashed potato (dont hate me) in the fridge.

I defrosted the beef in the microwave for a couple of minutes just to start the thawing process but apart from that the recipe is all cooked in the pressureking pro.

Ingredients

• 2 tbs olive oil
• 1 garlic clove minced
• 500g braising steak
• 1 tbs flour and tsp smoked paprika mixed
• 1 large red onion
• 2 carrots
• 1 leek
• 3 stalks of celery
• 1 small suede
• 1 sweet potato
• 2 tsp herbes de provence
• 1 pint beef stock (I used hot water and beef bouillon)
• 1/2 tin chopped tomatoes (or add a splash more water and a squirt of tomato puree)
• generous glug of port

Method

First prep your veggies…

• Roughly chop your onion,
• Thickly slice your carrots, celery and leek.
• Peel and cube the suede and sweet potato

Next prep your beef…

• Turn the pressureking pro on to the stew setting then add in the olive oil and garlic
• Toss the beef in flour and paprika then brown
• Take out the beef and set to one side

now prepare your stew

• With the setting still on stew add in the veggies and herbs and toss until they begin to soften.
• Add in the chopped tomatoes (or puree), beef stock and port
• Throw the beef back in and hit the stop button
• Pop the lid on tight and set the steam release to close
• Hit the meat button and adjust up to 30 minutes
• When its finished its cycle allow to release steam naturally (should take about 15 minutes)
• take off the lid and stir – if it needs thickening add a couple of teaspoons of gravy powder (mine didn’t but everyone likes stew differently)

serve with Mash and, if you have them, green veggies