Scented stew recipe

 

Prepared without grease, this stew is very flavorful due mostly to the herbs. Juices produced by the beef when cooking make it very tender and tasty.
  1. Wash all the herbs, dry and tie them together in a posy, that way when the cooking is done it will be easier to remove them.
  2. Peel potatoes, wash and slice them. Peel onion and slice as well.
  3. Extend a layer of onions in the pressure cooker, cover it with a layer of beef and another layer of potatoes. Season each layer with a little salt and pepper. Continue until ingredients run out. Add posy and soak it all with the broth and red wine.
  4. Close the pot and pressurize it. As soon as valve rings, reduce heat and cook for around 25 minutes. Allow steam to escape and open the pot. Remove posy, stir the stew and verify cooking. If necessary, allow to cook uncovered for a few more minutes; add more broth if necessary.
  5. Place stew on a dish and serve immediately.
-  700 g of chopped veal
-  700 g of potatoes
-  700 g of onions
-  50 ml of red wine
-  100 ml of vegetable or beef broth
-  1 bay leaf
-  1 bunch of parsley
-  3 sage leaves
-  1 rosemary stick
-  2 thyme sticks

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