Beef stew with carrots, parsnips and plums.

Using a pressure cooker allows you to choose cheaper cuts of meat because it makes them so tender. As the cooker seals in the steam created by the boiling liquid, it intensifies the flavours so you won’t need to add any creams or fats for extra taste. Serves 4


Olive oil 1tbsp

Beef stewing steak 600g,
cut into bite-size pieces

Plain flour 2tbsp

Garlic cloves 2, crushed

Baby onions or shallots 4, peeled

Celery stalks 4, cut into
large chunks

Carrots 250g, peeled and cut into wedges

Parsnips 250g, peeled and cut into wedges

Prunes 100g, de-stoned

Red wine 150ml

Beef stock 500ml

Bay leaves 2

Worcestershire sauce 1tsp

Balsamic vinegar 1tbsp,
or to taste

Sea salt pinch

Black pepper pinch

Mashed potato to serve

Put the meat into a sealable plastic food bag and add the flour. Shake well so the meat is coated.

Heat the olive oil in the pressure cooker over a medium heat and lightly brown the meat for 2-3 mins. When browned, remove the
meat and set it aside on a paper towel-covered plate.

Add the garlic and vegetables and stir fry for 1-2 mins.

Add the beef, red wine, stock, prunes, bay leaves, Worcestershire sauce and vinegar. Season with salt and freshly ground black pepper.

Place the lid on the pressure cooker and lock in place. Bring up to high pressure. Cook for 30 mins then release the pressure slowly.

Take off the lid. If the sauce is too thin blend 1tbsp cornflour with 2tbsp water and add to the pan, stirring for a minute until thickened. Serve with mashed potato

See the October issue of Top Santè for more delicious, seasonal recipes!