Beef and Vegetable Stew

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 medium red onion, finely chopped
• 2 garlic cloves, crushed
• 800g beef chuck steak, trimmed, cubed
• 2 large carrots, peeled, roughly chopped
• 2 celery stalks, roughly chopped
• 1 large zucchini, roughly chopped
• 1/3 cup red wine
• 2 tablespoons plain flour
• 2 tablespoons tomato paste
• 2 x 410g cans diced tomatoes
• 2 cups beef stock
• Mashed potato and fresh basil leaves, to serve

Method

1. Heat oil in pressure cooker over high heat. Add onion. Cook, stirring, for 4 minutes or until onion has softened. Add garlic. Cook for 1 minute. Add beef. Cook for 5 minutes or until browned.
2. Add carrot, celery and zucchini. Cook, stirring, for 3 minutes. Add wine. Bring to the boil. Add flour. Cook, stirring, for 1 minute. Add tomato paste, tomato and beef stock. Bring to the boil. Cover and lock lid. Once pressure is reached, reduce heat to low. Cook for 35 minutes.
3. Turn off heat. Carefully release pressure. Unlock lid. Serve stew with mash and basil.