Beef stew with potatoes

A very easy and complete dish, which is made in just half an hour using the pressure cooker.


600 g of beef chuck to stew

600 g potatoes

2 onions

3 carrots

1 red pepper

1 glass (200 ml) of white wine

1 or 2 cloves of garlic



Extra virgin olive oil


Flour (to thicken, optional)


Peel and slice the carrot. Chop the leek into julienne strips and chop the onion, peel the garlic. Finally, cut the pepper into strips.

Cover the bottom of the pressure cooker with 3 tablespoons of oil. Add the pieces of meat (3 or 4 times) and cook over high heat on all sides until golden brown. Reserve on a separate plate.

Add three more tablespoons of oil and add the vegetables. Cook over low heat for 10 minutes. Add the meat, with all the juice it has released and the flour. Stir and fry for 5 minutes.

Cover with hot water, stir and when it starts to boil, add the white wine and the mashed potatoes. Close the pot with the lid and cook for 20 minutes at pressure 2.

After the time has passed, remove the pot from the heat and let it completely lose steam.

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