Beef Stew With A Horseradish Twist - Cookworks MY-CS6007WP Care & Instruction Manual

Beef stew with a horseradish twist

450g beef braising steak, cut into roughly 3cm pieces
1 tbsp plain flour
1 tbsp vegetable oil
1 onion, finely chopped
1 carrot, chopped
250g closed cup chestnut mushrooms, sliced
390g tin chopped tomatoes
300ml beef stock, made with 1 stock cube
1 bay leaf
2 tbsp horseradish sauce
15g bunch fresh flat-leaf parsley, washed and chopped
1. Prepare all ingredients.
2. Place the bowl into the pressure cooker housing, plug in and
switch on.
3. Coat the pieces of beef in the flour.
4. Select the sauté function, heat the oil in the bowl and brown the
meat until browned all over. Remove from the bowl, then add the
onion and carrot and cook for 6-8 minutes until softened and
golden, stirring regularly and scraping the bottom of the pot to
release the flavour.
5. Add the mushrooms and cook for 3-4 minutes until softened.
6. Return the beef to the pot then add the chopped tomatoes, beef
stock and bay leaf. Season to taste.
7. Fit the lid, press the 'cancel' button to stop sauté function. Then
select 'manual' cooking mode and set the time to 40 minutes.
8. When the cooking cycle is completed, allow the pressure to
normalise naturally and when the float valve drops remove the
lid.
9. Select the sauté function again, allow the sauce to simmer until
the sauce has thickened.
10. Switch off the cooker, lift out the bowl, remove the bay leaf then
stir through the horseradish sauce and the parsley.
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