Pot de Bœuf et de Légumes
Beef & Vege Pot
Category
Stew
Servings
3 servings
Prep Time
15 minutes
Cook Time
60 minutes
Savor the rich and comforting flavors of this classic Beef and Veggie Pot Roast. Tender cuts of beef are slow-cooked to perfection with a medley of fresh and seasonal vegetables, such as carrots, onions, and potatoes. The pot roast is simmered in a savory broth, which infuses the meat and vegetables with a rich and delicious flavor. This hearty and satisfying dish is perfect for a family dinner, Sunday roast, or any special occasion. Served with a side of your choice, it's sure to be a crowd-pleaser!
Ingredients
-
½ lbs Beef brisket
- 3 Potatoes
- 2 Carrots
- 1 Onion
-
½ cup Green beans
- 4 tbsp Red wine
- 4 tbsp Soy sauce
- 3 tbsp Sugar
- 1 tbsp Honey
-
½ cup Vegetable Stock
To get started, you'll need:
Directions
Begin by preparing your ingredients. Cut the beef brisket into cubes, quarter the potatoes, slice the carrots, dice the onion, and set aside.
Add the beef cubes to the pot.
In a small bowl, mix together the red wine, soy sauce, sugar, and honey. Pour this mixture over the beef cubes in the pressure cooker.
Add the potatoes, carrots, onion, and green beans to the pot.
Pour in the vegetable stock and stir everything together.
From the main menu, select 'Auto Cook' and select 'Beef & Vege' from the recipe presets. Press 'Ok' to start.
Attach lid (make sure the lid is sealed, and securely in place) and set the pressure release valve to 'SEAL' Press 'Ok' to start.
Once cook time has finished, ensure that the float valve has fully descended, then turn the pressure release valve to 'VENT'. Confirm that all steam has released from the valve before opening the lid.
Using a slotted spoon, remove the beef and vegetables from the pot and transfer them to a serving dish.
Serve hot with your favorite side dishes and enjoy!
Recipe Note
Pressure Cooking