Beef Stew


  • 1 lb (500 g) Veal for stewing
  • 2 carrots
  • 1 onion
  • 5 oz (150 ml) chicken broth
  • 5 oz (150 ml) red wine
  • 2 tbsp Wheat flour
  • salt
  • ground black pepper
  • 1 tsp dried thyme
  • 1 tsp sweet paprika
  • 1 tsp cayenne pepper
  • olive oil
  • 1 clove garlic
  • 1 tbsp Tomato concentrate
  • 3 potatoes
  • In a bowl, mix the flour with the sweet paprika, thyme, ground cayenne pepper(or another ground chili), and salt and pepper to taste. Stir the mixture well and spread on the pieces of stewing meat. Set aside.
  • In another container, place the peeled and sliced carrot, and the finely chopped onion and garlic.
  • Once you have everything ready, add some olive oil to the pot and press Sauté. When the desired temperature displays on the panel, add the meat. Stir well so that it browns on all sides, which should take about 5 minutes. Remove the meat and set aside, add a little more oil, and add the vegetables. Sauté well for five minutes. Meanwhile, peel and cut the potatoes into bite-size pieces.
  • When sauce is ready, add potatoes and meat. Mix everything well and add the wine, the broth and a tbsp concentrated tomato. Heat the mixture for a few minutes so that the alcohol evaporates and, when it is boiling, cover the pot, close the valve, and set to Pressure Cook for 25 minutes. Once this time is up, the stew will have reached its perfect point.
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