Beef Stew

Veal is a delicacy for many of us and the Veal Stew makes for a sumptuous meal which can be prepared quite easily and without much effort. It is in fact, one of the most popular pressure cooker recipes that are being put to use by households all over the world.

• First, peel the onion and insert the cloves.
• Now take the carrots and remove the ends.
• Wash and peel the celery and Rosemary alongside this.
• Now cut the carrots and celery and season them at a high heat temperature.
• Follow this up by heating oil in a pot and add the carrots, celery and rosemary. Stir fry these ingredients in the pot for about half an hour and then add the veal.
• You need to brown the beef properly in order to accomplish a good dish.
• Now spray the veal with wine and allow it to evaporate for some time.
• Take some processed tomato and dilute it in the broth. You can add this to the pot and then add some onions.
• Close the pot tightly with the lid now and then pressure it at a high heat level. Wait for the valve to start ringing and when it does, reduce the heat to the minimum level and continue cooking for about fifty minutes.
• After this, you now need to let the heat escape and open the lid.
• Drain the cooking juice after this and then place it on a dish and make sure that it stays heated.
• Now remove the rosemary and the cloves and chop them into large pieces after which you add them to a mixer bowl along with all the juices from cooking and the other vegetables.
• You need to process this mixture and stir it as long as it doesn't become homogenous and free of lumps. Then increase the heat and allow the mixture to thicken for a few minutes.
• Serve this veal stew with the sauce on the top.

Beef Stew

Ingredients

- 800g of Veal. - 150ml of broth. Either beef broth or even vegetable broth. - A stick of Rosemary - Red wine, about 50ml. - A couple of sticks of Celery. - Couple of cloves and carrots - A single onion - Virgin Olive Oil and - Processed tomato

How To Make A Delicious Veal Stew Using A Pressure Cooker

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