34
Red Wine, Beef, Mushroom and
Thyme Stew
Serves 8
3 tbsp olive oil
6 large French shallots, peeled, sliced
3 cloves garlic, minced
40g butter
8 rindless bacon slices
1kg chuck steak, diced
2 tsp brown sugar
2 tbsp tomato paste
400g button mushrooms, washed
350ml dry red wine
1 litre beef stock
1 bay leaf
1. Turn the selection control dial to the
‘SAUTÉ’ setting on the pressure cooker
and heat the oil. Add the shallots
and garlic and sauté until golden
brown. Add the butter, bacon and
steak and cook for 10 minutes, stirring
occasionally.
2. Add the sugar, tomato paste,
mushrooms, wine, stock and bay leaf
and stir well to combine. Securely
place and seal the lid onto the
pressure cooker and ensure the
pressure release valve is set to the
sealed position. Turn the selection
control dial to setting ‘3’ and allow to
cook until the dial returns to OFF and
the heating light goes out.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
4. Serve over mashed potatoes.
Spicy Tomato and Capsicum
Chicken
Serves 8
3 tbsp lemon infused olive oil
1kg chicken thigh (approx 6)
1 Spanish onion, peeled, thinly sliced
2 cloves garlic, peeled, thinly sliced
½ capsicum, membrane removed, thinly
sliced, halved
1 bottle tomato passata
400g can chickpeas, drained
½ jar preserved capsicum and chilli
½ cup chicken stock
Rind of ½ lemon
2 tsp flaked salt
½ bunch parsley washed, roughly
chopped to serve
1. Turn the selection control dial to the
‘Sauté’ setting on the pressure cooker
and heat 2 tbsp of the oil and then
seal the chicken for 2 minutes on each
side and set aside.
2. Add the remaining olive oil to the
pressure cooking bowl and sauté
the onion, garlic and capsicum until
golden brown. Place the chicken,
passata, chickpeas, preserved
capsicum and chilli, chicken stock,
lemon and salt into the pressure
cooker bowl and stir well to combine.
Push the ingredients under the liquid
and make sure that they are fully
submerged.
3. Securely place and seal the lid onto
the pressure cooker and ensure the
pressure release valve is set to the
sealed position. Turn the selection
control dial to setting ‘3’ and allow to
cook until the dial returns to OFF and
the heating light goes out.
4. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
5. Serve with penne pasta and fresh
parsley.
TIP: Bottled tomato passata can be found
in most major supermarkets in the sauces
section.
