4 tablespoons of oil
750g of lean beef
2 finely chopped onions
2 cloves of garlic, minced
2 cups of beef broth
1 cup of dry red wine
Salt to taste
20 pre-cooked and buttered potatoes
2 pre-cooked and buttered carrots
3 tablespoons of butter
1 bunch of blanched broccoli
To sprinkle over
1 tablespoon of chopped fresh parsley
4 tablespoons of oil
750g of lean beef
2 finely chopped onions
2 cloves of garlic, minced
2 cups of beef broth
1 cup of dry red wine
Salt to taste
20 pre-cooked and buttered potatoes
2 pre-cooked and buttered carrots
3 tablespoons of butter
1 bunch of blanched broccoli
To sprinkle over
1 tablespoon of chopped fresh parsley
In a large Dutch oven, heat the oil and brown the beef on all sides
Add the onion, garlic, and broth, stirring well
Next add the wine and salt, then bring to a simmer
Let it cook for 25 minutes over medium heat
Remove from heat, let the pressure release, and check if the beef is tender
Add the potatoes, carrots, and broccoli
Return the pot to the stovetop and cook the vegetables until they're tender
Serve the beef with the vegetables and juices, sprinkled with parsley
