Beef Stew and Carrots
A classic old fashioned stew which can be cooked in a pressure cooker, on the hob or in the oven.
Nutrition Facts
Ingredients
Instructions
Heat a little of the oil in a frying pan and fry 2 sliced onions over a medium heat until softened and beginning to brown. Remove from the pan and place in the pressure cooker along with 500g (1lb2oz) carrots.
Toss 1 kg(2¼lb) cubed beef in 2 tablespoons flour, seasoned with a little black pepper until coated in the flour. Brown the meat in batches adding a little more oil as necessary. As each batch is browned, remove with a slotted spoon and add to the carrots and onions.
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Continue Reading at Recipesmadeeasy →Chef's Notes
To cook on the hob - Cook in a large saucepan. Add an additional 250 ml/9 floz(1 cup) water. Bring to the boil. Cover and reduce the heat. Simmer for 1½ - 2 hours, stirring occasionally and adding extra water if required.To cook in the oven - preheat the oven to 140℃ (130℃ fan)/275°F/gas mark 1. Place the onions, carrots and meat in an ovenproof dish with a well fitting lid. Add boiling water including an additional 250 ml/9 floz (1 cup) water. Cook for about 3 hours. Freeze for up to 3 months. Defrost fully before reheating until piping hot.Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning.)
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Reviews from the Original Source
Delicious and very quick.
I always thought that a beef casserole needed slow cooking... I'm converted
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