On a gloomy, rainy day there’s nothing quite like home-made stew to warm you up from the inside.
Lucky for us our freezer had a sneaky pack of stewing meat at the back, so stew is what we had! I wasn’t in the mood for effort and frills so of course the pressure cooker came out to play once more.
Who’s hungry? Vincent and I want our bellies warmed, so this recipe serves two.
Ingredients
- 500 g stewing meat
- 700 g mixed vegetables (mushrooms, butternut, sweet potato and cauliflower)
- 2 tbsp olive oil
- 1 cup of red wine
- 300 ml beef stock
- braai spice
- 1 kruidenbuiltje (bouquet garni of rosemary, thyme and oreganum tied together in a sage leaf)
- salt & pepper
It’s stewing time
Spice the meat liberally on both sides.
Set the pressure cooker to sauté and brown the meat on both sides.
Add the vegetables and stir every now and then for 5 minutes.
Add the beef stock.
Add the red wine. And then pour a glass for yourself too.
Finish it off with a bouquet garni. Set the pressure cooker to high pressure, pop the lid on, and set the timer for 40 minutes.
Voilà
Give it a careful stir, sprinkle with salt and pepper, remove the herb parcel and dish up.
Enjoy with rice or cauli rice.
Try my recipe!
Mutton Stew
A simple pressure/slow cooker meal that warms the belly. Best served with mashed potato or rice.
Ingredients
- 500 g stewing meat
- 700 g mixed vegetables (mushrooms, butternut, sweet potato and cauliflower)
- 2 tbsp olive oil
- 1 cup of red wine
- 300 ml beef stock
- barbecue spice
- 1 ‘kruidenbuiltje’ (‘bouquet garni’ of rosemary, thyme and oreganum tied together in a sage leaf)
- salt & pepper
Directions
- Spice the meat liberally on both sides.
- Set the pressure cooker to sauté and brown the meat on both sides.
- Add the vegetables and stir every now and then for 5 minutes.
- Add the beef stock and red wine.
- Finish it off with a bouquet garni. Set the pressure cooker to high pressure, pop the lid on, and set the timer for 40 minutes.
- Release the pressure, give it a careful stir, sprinkle with salt and pepper, remove the herb parcel and dish up.
- If it’s a little watery/saucy for your liking, scoop some of that extra liquid into a container and keep it as stock for another occasion.
Jana Cooks 