Instructions
Stove Top:
- Spray a large pot with cooking oil spray, place over a medium high heat, brown the beef (in two batches) and then set aside.
- Reduce the heat slightly and add onion, garlic and carrot and cook for approx 5 mins until softened (you may need to add a little of the stock to the pan if it starts to stick)
- Add the stock and balsamic vinegar. Mix the starch of choice with a little cold water into a paste and add this into the stock.
- Return the meat to the casserole dish and add the fresh thyme and tomato paste
- Bring to the boil and then cover, reduce heat and simmer for approx 1.5-2 hours until meat is tender and sauce has thickened. Season with salt and pepper and stir through fresh chopped parsley
- Serve with your choice of side and enjoy!!
Pressure Cooker
- Set Pressure Cooker to saute mode and spray pot with low calorie spray, once it displays “HOT” add the beef to brown and then remove and set aside. (Do this in two batches)
- Add the onion, garlic and carrot and cook for approx 5 mins until softened (you may need to add a little of the stock to the pan to deglaze if it starts to stick.
- Pour in the stock and balsamic vinegar, return the meat to the pot and add the fresh thyme and tomato paste
- Set to high pressure and a cooking time of 30 mins.
- Once it finishes pressure cooking allow pressure to release naturally for about 10 minutes and then release any remaining pressure.
- Mix the cornstarch with a little water and stir into a paste.
- Set Pressure Cooker to saute mode add the cornstarch slurry and stir until thickened.
- Season as needed with salt and black pepper and stir through chopped parsley.
- Serve with your choice of side and enjoy!!
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