10 Minute Beef Stew

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

180 g

Beef Tenderloin

150 g

Carrots , sliced

2 g

Fresh Rosemary

1 g

Fresh Parsley

15 mL

Extra-Virgin Olive Oil

120 mL

Red Wine

Cooking Instructions

HIDE IMAGES

Step 1

Heat up Extra-Virgin Olive Oil (15 mL) and Beef Tenderloin (180 g) on medium-high.

Step 2

Pour the Red Wine (120 mL) into the pan, turn on high.

Step 3

Add Carrots (150 g) and Fresh Rosemary (2 g) .

Step 4

Cover pressure cooker, bring to steaming point and cook for 3 minutes.

Step 5

Open pan and let the juice reduce. Serve with Fresh Parsley (1 g) .