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Meat stew with vegetables in a pressure cooker

updated

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Ingredients for 6 servings:

  • 500 g beef brisket
  • 750 g potato(s), waxy
  • 250 g celery
  • 250 g carrot(s)
  • salt and pepper
  • 1 stalk(s) leek
  • 1 bunch of flat-leaf parsley
  • 500 ml vegetable stock
  • 2 tbsp lard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

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Chop the meat and brown it in the lard in a pressure cooker. Wash and chop the potatoes, celery, leeks, and carrots, and add them. Add the vegetable stock. Stir everything together, season with salt and pepper, bring to a boil in the pot, carefully skimming off the foam, then cover and wait for 1 minute until steam is released continuously. Turn the handle to the highest setting and wait until the pin is completely out (2nd ring). Cook for 10 minutes, keeping the pin on the 2nd ring. Transfer to a cold stovetop to allow steam to escape. Open and stir well. Garnish with the finely chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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