This stew is delicious when served immediately and even tastes better as a leftover.
Preparation time: 10 minutes
Cooking time: 40 minutes
Servings: 6
Ingredients:
2 pounds beef rump roast, cubed
Salt, to taste
Pepper, to taste
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, crushed
1 jalapeno, seeded, diced
1 teaspoon oregano
1 large tomato, diced
1 teaspoon dried thyme
2 tablespoons balsamic vinegar
2 cups chicken broth
2 large carrots, cut in 1-inch chunks
2 celery stalks, cut into large chunks
1/2 cup minced cilantro, to garnish
Directions:
1. In a large bowl, rub salt and pepper generously all over the beef cubes.
2. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add the seasoned beef, and let sear on one side for 3 minutes before turning to sear on the other side. Remove beef to a plate
3. Add the onion and cook for 2-3 minutes. Stir in the garlic, jalapeno, oregano, tomato and thyme then cook for 1 minute.
4. Add the vinegar, chicken broth and the browned meat. Add the carrots and celery.
5. Close the lid and lock. Cook for 30 minutes at high pressure. At the end of the cooking time, use the Natural Release method.
6. Open the lid, taste for season and adjust as necessary. If you want the stew thicker, let it simmer on the "keep warm" mode for a few minutes.
7. Serve with minced cilantro.