Peppercorn sauce

Beef stew

Beef stew with seasonal ingredients

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Rating: (1)Serves: 6Serve With: Crusty breadCooking Method: Pressure cookReady In: 1 hours 30 mins Prep Time: 15 mins Cook Time: 1 hours 15 mins
LOW
Energy Density
0.7kcal/g
LOW
FAT
10g per serve
LOW
SATURATES
1g per serve
LOW
SUGARS
11g per serve
MED
SALT
1.7g per serve
Free-from:
Suitable for:HalalKosherPregnant Women

I was inspired to make this by a recipe that came up on the Mozilla new tab feature called "pocket". It was described as "the Absolute Best Instant Pot Beef Stew". Whilst I wouldn't call it instant, with a few tweaks it certainly is very tasty.

Preparation

  1. Peel and chop the potatoes into 3cm cubes
  2. Top and tail the carrots and then cut in half
  3. dice the onion (around 1cm squares) and crush or finely dice the garlic
  4. With each carrot half, cut 3 times, once in each dimension, to create some carrot "sticks" around 1cm x 1cm x 4-5cm
  5. Cut the beef into 2-3cm cubes and trim any fat
  6. Season the beef with salt and pepper
  7. Heat 1tbsp oil in a large pan and when shimmering, add in half the beef and stir briefly
  8. Leave the beef 3-4 mins to brown and sear, then give a brief stir and cook for another 2-3 mins
  9. Remove the beef to a plate, and heat another 1tbsp of oil
  10. Sear the second half of the beef the same as the first, and then remove to a pan
  11. Heat a third tbsp of oil
  12. Fry the onion on a medium heat and then add the garlic. The aim is to soften them which will take around 4-5 mins
  13. Stir in ½tsp salt, and the tomato purée and stir well
  14. Add the hendersons relish and thyme
  15. Add in the potato and carrot and stir well again
  16. Add the beef and the stock and carefully stir in as the pan will be quite full now
  17. If necessary add 100-200ml water - the contents of the pan don't need to be submerged but you should be able to see the liquid
  18. Put on a lid and once steam is venting, turn down to a low heat and cook for 40 mins
  19. Remove the lid, add the frozen peas, replace the lid, and cook for a further 20 mins
  20. Serve in a bowl with crusty bread

Ingredients

  • 1.5kg beef joint
  • 1 large onion
  • 3 cloves garlic
  • 1tsp salt
  • 1tsp ground black pepper
  • 3tbsp olive oil
  • 4 large carrots
  • 3 large potatoes
  • 1tbsp tomato purée
  • 2tsp dried thyme
  • 300ml beef stock
  • 3tbsp hendersons relish
  • 200g frozen peas

Equipment

  • Pressure cooker or pan with lid
  • Chopping board
  • Knife
  • Peeler

Notes

If you prefer a thicker sauce you can mix a little cornflour with cold water and then stir this into the pan shortly before serving

Nutritional Facts

  • Serving size: 378g
  • (11% / 14%)   Calories: 277kcal
  • (18%)Total fat: 10g
  • (5%)   Saturated fat: 1g
  • (20%)   Unsaturated fat: 7g
  • (0%)   Cholesterol: 0.0mg
  •   Trans Fat: 0.0g
  • (14%)Total carbohydrates: 43g
  • (37%)   Sugars: 11g
  • (36%)   Fibre: 9g
  • (14%)Protein: 7g
  • Salts
  • (35%)   Sodium: 693mg
  • (32%)   Potassium: 1.1g
  • Minerals
  • Calcium: 12%
  • Iron: 50%
  • Zinc: 10%
  • Magnesium: 18%
  • Phosphorus: 26%
  • Copper: 0%
  • Manganese: 9%
  • Selenium: 20%
  • Fluoride: 3%
  • Cryptoxanthin: 1mg
  • Lycopene: 9%
  • Lutein: 1.1g
  • Vitamins
  • Vitamin A: 799µg
  • Thiamin (B1): 0%
  • Riboflavin (B2): 0%
  • Niacin (B3): 20%
  • Vitamin B5: 20%
  • Vitamin B6: 77%
  • Folate (B9): 20%
  • Vitamin B12: 0%
  • Choline: 7%
  • Vitamin C: 63%
  • Vitamin E: 13%
  • Vitamin K: 61%
  •  
  • Arginine: 0mg
  • Aspartic Acid: 1g
  • Glutamate: 0mg
  • Glycine: 0mg
  • Proline: 0mg
  • Serine: 0mg
  • Tyrosine: 0mg
  • Alanine: 0mg
  • Cystine: 0mg
  • Amino Acids
  • Histidine: 0mg
  • Isoleucine: 0mg
  • Leucine: 0mg
  • Methionine: 0mg
  • Phenylalanine: 0mg
  • Threonine: 0mg
  • Tryptophan: 0mg
  • Valine: 0mg
  • Lysine: 0mg
  • Betaine: 1mg

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