Raisin-Braised Beef (Pressure Cooker)

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 not to overcook the beef; it gets very dry when overcooked.

Ingredients

• 2 lb / 900 g beef chuck roast, cut into 1½ in / 4 cm cubes
• freshly ground black pepper
• 1 tbsp vegetable oil
• 1 small onion, chopped
• ½ carrot, sliced
• 1 clove garlic, chopped
• 2 tsp tomato paste, divided
• ½ cup / 120 ml red wine or port
• 1 cup / about 125 g raisins
• ½ tsp salt
• salt and pepper to taste

Preparation

1. Season beef with freshly ground pepper.
2. Set the pressure cooker over high heat and add vegetable oil.
3. Sear beef cubes until well browned. Remove from the pan and set aside.
4. Add chopped onion and cook until browned. Reduce heat if necessary.
5. Add garlic and 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 the lid and cook at 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 a vegetable such as green beans or peas.

Yields 4 servings

Preparation time about 45-60 minutes