Pressure Cooker Beef Curry Stew

1. 1

   chop beef into cubes of 2cm, the onion into chunks and the potato's into quarters

2. 2

   chop or mince the garlic and ginger

3. 3

   grind the herbs and spices together in a pestle

4. 4

   heat the oil and brown the meat in portions (otherwise it boils instead of browns) in the pressure cooker on high heat (without the lid)

5. 5

   remove all the meat and saute the onions on medium heat until slightly glazed

6. 6

   add the ground all spice, curry powder, turmeric and cumin and fry shortly with the onions while stirring well

7. 7

   add the beef and heat through for a few mintues and then mix in the flour and cook for a few minutes while stirring to prevent caking on the bottom of the pan

8. 8

   add the stock and wine, the shot of vinegar and worcester sauce and the sambal and then mix in the minced ginger and garlic, stir everything well

9. 9

   use the pressure cooker on the meat setting for 30 minutes

10. 10

    after releasing the steam, add the potatoes, the can of chopped tomatoes.

11. 11

    use the pressure cooker on the vegetable setting for 15 minutes

12. 12

    after releasing the steam, add the mushrooms and the chopped mixed veggies. Stir well for a few minutes and then season with salt and pepper to taste if needed

13. 13

    use the pressure cooker on the vegetable setting for 15 minutes

14. 14

    Can be eaten as is or if preferred with a bowl of rice

* Per serving · 4 servings · Values may vary.