One of our daily regulars in the cafe had barely popped his head through the door when he blurted his order – ‘stew!’.
It is a firm favourite in the cafe and all it needs is a large, creamy dollop of mash, onto which we ladle some extra gravy. It’s one of those ridiculously easy meals to prepare in a pressure cooker, but I’ve also included instructions for conventional cooking.
1kg braising beef
1 large onion
3 large gherkins, grated
1 pack of lardons
1 cup of peas
1 tbs paprika
1 tbs English mustard
1/2 litre beef stock
flour for dusting
oil for frying
Dust the meat with flour. Heat a little oil in a frying pan. Brown the meat in batches, careful to avoid crowding the pan. Place all the cooked meat into a large saucepan or a pressure cooker.
Fry the onion and lardons for about five minutes then add to the saucepan. Pour in the stock, add the mustard, gherkins and paprika and cook for fifteen minutes under pressure. Cook the peas and add to the cooker.
If you’re using a saucepan, turn the heat down, cover the pan and cook for about two hours till tender.