I like wine and beef, so the combination of both sounds super appealing to me, especially in winter. (Believe me, there IS winter in Taipei, cold and wet at times.) I was rewarded a WMF pressure cooker. A good reason to try it with this french beef stew. Below recipe serves 4 people for 2 meals.
Ingredients:
Beef Chuck around 800g — Rib Finger is a bit too oily for me — cut to cubes
Wine 1/2 bottle — about 350ml
Water about 200ml — boiled and cooled
Garlic 4–6 cloves — pounded
Bay leaves 2 pcs + Oregano 2 table spoon + Rosemary 1 table spoon
(It’s easier to get dried herbs in Taiwan, I put the rosemary in a cotton bag because I don’t like the spiky leaves texture in my mouth)
Carrot 1/2 of a huge one (depends on your choice, really) — cut to cubes
Potato 4 — cut to cubes
Onion 1 (Large) — cut to chunks
Steps:
1. Marinate the beef with herbs and spices with wine and water for at least 2 hours; I left it in fridge overnight.
2. Coat marinated beef cubes with flour and fry them with some oil until they are golden and crispy and move them out from the pan.
3. Use the oil with gravy to fry carrot to enhance the sweetness and mix with potato as the base in the pressure cooker. Put in the beef on top as the 2nd layer, and add onion for the 3rd layer. To finish, pour in the marinate sauce. The liquid will not cover everything, but it’s fine. After cooking the juice of the veggies will come out and pressure cooker will keep them.
4. Secure the lid and cook with medium-high heat until the indicating bar rises to 2nd red ring. This takes about 15 minutes, and leave it for 2 hours. And…voilà! Here you have the beef stew ready to serve!
