Ingredients
500 grams Beef (for stew)
1 Carrot
5 small Potatoes
2 Onions
50 grams Granulated sugar
1 Bechamel sauce or double cream
300 ml Red wine
12 Broccoli florets
Method
Sources
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Recipe1M+
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Recipe1M+
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Classic swivel peeler — potatoes, carrots, apples, asparagus
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
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Classic swivel peeler — potatoes, carrots, apples, asparagus
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
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season the beef with salt and pepper. cook in a frying pan until brown and transfer to a pressure cooker with its juice. (don't wash the frying pan.) cut the carrot and potatoes into rolling cuts and onions into wedges. add to the pressure cooker. put the granulated sugar into the frying pan at step 1 and make the caramel (don't burn it and try to keep it smooth). add the demi-glace sauce, red wine and vinegar to the frying pan (step 3) and bring to a boil. transfer to the pressure cooker. turn the heat on to high. when it's reached pressure, turn the heat down to low and cook for 15 minutes. turn the heat off and let it cool naturally until the gauge drops. transfer to a serving dish, serve with broccoli florets boiled in a separate pan. drizzle bechamel sauce or double cream over it and it's done.