This is got to be one of my most favorite comfort meals, especially now that it’s starting to get colder. So here’s my take on beef stew.
- 1/2 kg beef (I used cubed sirloin)
- 3 garlic cloves, minced
- 1 onion, finely chopped
- 2 cups beef broth
- 1 cup tomato sauce
- 1 chicken liver, panfried and mashed with fork
- 4 bay leaves
- 1 teaspoon fish sauce
- 2 cups potatoes, sliced
- 2 cups carrots, sliced
- 2 tablespoons oil of your preference (I use sunflower oil)
- 1/2 cup green olives
- salt and pepper to taste
- chili oil to taste
In a pressure cooker, heat oil and sauté onion and garlic until translucent. Add the beef, searing it.
Throw in dried bay leaves, fish sauce, mashed liver and stir.
Pour in beef broth and tomato sauce, give another stir and cook with pressure cooker for 20 minutes (or until the beef is tender).
Add olives, carrots and potatoes and cook for another 10 minutes. Season with salt, pepper and chili oil.
Serve with rice or quinoa. Enjoy!