Steffen's Dinners - Recipes and Photos

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This is a fast beef recipe. Not as fast as steaks, but it only takes about half an hour to braise beef in the pressure cooker. In this recipe, the beef is braised in a bit of red wine or port together with raisins and carrots. Just make sure to not overcook the beef, gets very dry when overcooked.

Ingredients

• 2 lbs / 900g beef chuck roast cut into 1.5in / 4cm cubes
• freshly ground black pepper
• 1 tbsp vegetable oil
• 1 small onion, chopped
• ½ carrot, sliced
• 1 clove garlic, chopped
• 1 tsp tomato paste
• ½ cup red wine or port
• 1 cup / ca. 125g raisins
• 1 tsp tomato paste
• ½ tsp salt
• salt and pepper to taste

Preparation

1. Season beef with freshly ground pepper.
2. Set pressure cooker over high heat, add vegetable oil.
3. Sear beef cubes until well browned. Remove from pan, set aside.
4. Add chopped onion, cook until browned. Reduce heat if necessary.
5. Add garlic, cook for 1-2 minutes. Add raisins, carrot and 1 tsp of tomato paste. Cook until tomato paste is lightly browned. Stir frequently.
6. Return the meat to the pressure cooker. Add red wine or port.
7. Put on lid, pressure cook (high pressure) for 25-30 minutes.
8. Release pressure. Stir in 1 tsp of tomato paste. Season with salt and pepper. If necessary, adjust consistency of the sauce by adding water.

Serve over pasta with some vegetable like green beans or peas.

Yields 4 servings

Preparation time ca. 45-60 minutes