3 tbsp Olive oil
1.5kg Gravy Beef (or beef cheeks if you can get them)
1 Onion, roughly diced
1/2 leek, thinly sliced (just the white part)
1 Celery stalk, roughly diced
8 Potatoes, diced
1 Carrot, roughly diced
4 Garlic cloves, minced
3 cups Beef stock (roughly)
1 cup Red wine ( I used a merlot)
1 Cup peas
Salt and Pepper
1 tablespoon Cornflour
Mash potato to serve
Heat 2 tbsp olive oil in a pressure cooker on saute mode. Sear the beef on each side until nicely browned. Remove beef onto a plate, cover with foil to keep warm.
Heat the remaining 1 tbsp of olive oil. Add garlic, onion, leek and carrots and sauté until onions become translucent, add the potatoes and celery and sauté for a further 3 minutes. Pour wine into the pressure cooker, cook for a few minutes (this cooks out the alcohol). Add meat back in on top of veggies and pour over beef stock until meat is just covered. Put the lid on the pressure cooker, set the valve and cook for 1hr. After an hour release the valve and put presure cooker back onto saute mode and add peas. In a small bowl add a tablespoon of cornflour to a small amount of water to make a paste and add to the pot, stirring frequently reduce sauce until it's reduced and thick. Serve with mash potato.
Tip - This stew can be frozen so it's great for a speedy meal. Also great to freeze into cubes for baby food.