How to make
Wash the beef ragout and place it in the pressure cooker.
Pour water, brandy, oil and salt to taste, then put the pot on the stove.
Before closing the lid, the formed foam is removed.
The brandy is used to boil the meat faster, and it also gives a specific taste to the beef stew.
After it is closed tightly, the meat is cooked about 30 minutes after the steam starts coming out of the valve.
The lid is removed, water is added and the pre-cleaned and coarsely chopped onion, celeriac and carrots are added.
When they begin to soften, add the coarsely chopped potatoes and the beef stock cube.
If desired, 3-4 tablespoons of ground tomatoes can be added, but it is not necessary.
When the beef is almost ready, add finely chopped celery leaves.
The finished beef stew in a pressure cooker is pulled from the heat and seasoned with freshly ground black pepper.
In order to get a nice and rich broth, it is important that the beef is with the bone.
