• Serves 4
  • 1 Tbsp. olive oil
  • 1/4 lb. bacon, diced
  • 1/2 lb. beef chunks
  • 1 onion, diced
  • 2 peppers, diced
  • 1 leek, trimmed and sliced
  • 2 cloves garlic, chopped
  • 1 tsp. salt
  • 1 can navy beans
  • 2 Tbsp. tomato puree
  • 1 cup red wine
  • 1/4 cup beef stock
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 1 cup cream
  • 1 bunch parsley
  • 1 cup Parmesan cheese, grated
  • salt and pepper

Preparation Instructions

1.Heat the olive oil in the pressure cooker, fry the bacon in it.

2.Add the beef chunks and brown.

3.Add the vegetables, garlic, salt, and navy beans.

4.Stir in the tomato puree, red wine, and beef stock.

5.Add the herbs.

6.Close and lock the lid in place.

7.Heat on high until pressure builds and the indicator rod rises to maximum pressure.

8.Turn down the heat. Cook for 7 minutes.

9.Turn off the heat, and release the pressure by slowly pressing the button on the handle.

10.Once all pressure is released, open the lid.

11.Fold in the cream. Add salt and pepper to taste.

12.Serve in bowls and top with grated Parmesan.