Serves: 8

Time to the table 35 minutes

1 tablespoon olive oil
1 small onion, diced
1kg or 2 ¼ pound of beef stewing meat, cubed
225ml or 8 fl oz of beef stock
225ml or 8 fl oz of water
5 carrots, peeled and diced
1 dessert spoon salt, or to taste
8 medium baking potatoes, peeled and diced
1 dessert spoon of cornflour


Heat the olive oil in the bottom of the pressure cooker over a medium to high heat. If your cooker has an insert, remove it, and cook directly in the bottom of the pot.

Add the onion and beef, and then cook until the beef is browned on the outside.

Stir in the stock, water, carrots and salt, and then close the lid. Secure the pressure regulator.

Heat the pot until you start to hear sizzling, and then reduce the heat to medium. Set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.

Place the peeled and diced potatoes into a saucepan with enough water to cover them. Bring to the boil, and cook until tender, this should be around 10 minutes. Drain the potatoes. Boiling the potatoes until tender should take about the same amount of time as the rest of the stew.

When the 20 minutes are up, release the pressure from the cooker according to the manufacturer’s instructions.

Remove the lid, and place the pot over medium heat. Bring to the boil.

Stir the cornflour into a small amount of cold water until it’s is dissolved, then stir this into the stew, and cook for a few minutes until it has thickened.

Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.