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oil for frying
about 1 kg (2.2 pounds) beef suitable for stew, cut in 2.5-cm (1-in)
pieces
some lardons (small sticks of bacon)
1 large onion, coarsely chopped
about 2 tablespoons tomato paste
about 250 ml (1 cup) red wine
about 1 cup beef stock
a generous splash of nam pla (fish sauce)
4 small bay leaves
half of celeriac (celery root), cubed
1 large leek, chopped
about 250 g (1/2 pound) chanterelles, large ones chopped
6 medium-sized Princess potatoes, cubed
6 garlic cloves
a couple pinches of dry oregano
some ground allspice
freshly ground black pepper
1. In an open pressured cooker, heat the oil and sear the beef, in
batches, adding extra oil as needed. Set the beef aside. Ad the
lardons and cook for a bit. Remove and set aside.
2. If needed, add some more oil and cook the onions for a bit. Stir in
the tomato paste and cook for a bit longer. Add the wine and cook over
high heat until at least half of it is evaporated. Add the stock,
scraping up any brown bits from the bottom of the cooker. Add the beef
with its accumulated juice, the lardons, the bay leaves, and the fish
sauce.
3. Lock the lid in place, bring up to pressure over high heat, then
reduce the heat to maintain the pressure. Cook for 30 minutes, then let
the pressure fall naturally, about 15 minutes.
4. Open the cooker and discard the bay leaves. Add the potatoes,
leeks, chanterelles, carrots, garlic, oregano, allspice, pepper and
salt.
5. Lock the lid in place again and bring again to pressure over high
heat, then reduce the heat to maintain the pressure. Cook for 5
minutes, then let the pressure fall naturally again. Open the lid and
check for seasoning. Serve.
about 1 kg (2.2 pounds) beef suitable for stew, cut in 2.5-cm (1-in)
pieces
some lardons (small sticks of bacon)
1 large onion, coarsely chopped
about 2 tablespoons tomato paste
about 250 ml (1 cup) red wine
about 1 cup beef stock
a generous splash of nam pla (fish sauce)
4 small bay leaves
half of celeriac (celery root), cubed
1 large leek, chopped
about 250 g (1/2 pound) chanterelles, large ones chopped
6 medium-sized Princess potatoes, cubed
6 garlic cloves
a couple pinches of dry oregano
some ground allspice
freshly ground black pepper
1. In an open pressured cooker, heat the oil and sear the beef, in
batches, adding extra oil as needed. Set the beef aside. Ad the
lardons and cook for a bit. Remove and set aside.
2. If needed, add some more oil and cook the onions for a bit. Stir in
the tomato paste and cook for a bit longer. Add the wine and cook over
high heat until at least half of it is evaporated. Add the stock,
scraping up any brown bits from the bottom of the cooker. Add the beef
with its accumulated juice, the lardons, the bay leaves, and the fish
sauce.
3. Lock the lid in place, bring up to pressure over high heat, then
reduce the heat to maintain the pressure. Cook for 30 minutes, then let
the pressure fall naturally, about 15 minutes.
4. Open the cooker and discard the bay leaves. Add the potatoes,
leeks, chanterelles, carrots, garlic, oregano, allspice, pepper and
salt.
5. Lock the lid in place again and bring again to pressure over high
heat, then reduce the heat to maintain the pressure. Cook for 5
minutes, then let the pressure fall naturally again. Open the lid and
check for seasoning. Serve.
