10 Minute Beef Stew

Ingredients

Servings

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

US / METRIC

6.5 oz

Beef Tenderloin

1 cup

Carrots , sliced

1 Tbsp

Fresh Rosemary

1/2 Tbsp

Fresh Parsley

1 Tbsp

Extra-Virgin Olive Oil

1/2 cup

Red Wine

Cooking Instructions

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Step 1

Heat up Extra-Virgin Olive Oil (1 Tbsp) and Beef Tenderloin (6.5 oz) on medium-high.

Step 2

Pour the Red Wine (1/2 cup) into the pan, turn on high.

Step 3

Add Carrots (1 cup) and Fresh Rosemary (1 Tbsp) .

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 (1/2 Tbsp) .