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A Perfect Pantry

Buttered Leek and Beef Stew

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      10 min
      33 min


    • 1 tbsp vegetable oil
    • 60g butter, cubed
    • 2 leeks, rough leaves removed
    • 2 cloves garlic, finely sliced
    • 1kg beef, cut into strips
    • 10 baby Dutch carrots, tops removed
    • 2 tsp flaked salt
    • 4 sprigs thyme
    • 2 tbsp plain flour
    • 500ml beef stock
    • Mashed potatoes, to serve


    1. Select the ‘SAUTÉ’ setting on the digital control panel of the Pressure Cooker and select the ‘START/CANCEL’ button. Heat the oil and butter. Add the leek and garlic and sauté until golden brown.
    2. Add the beef, carrots, salt, thyme, flour and stock and stir well to combine. Securely place and seal the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position. Press the ‘START/CANCEL’ button. Select the ‘SOUP/CURRY’ button and then the ‘START/CANCEL’ button and allow to cook until the pressure cooker has switched off.
    3. Release the pressure from the pressure cooker by turning the pressure release valve to the venting position.
    4. Serve with mashed potatoes.

    This recipe was developed using a Kambrook Appliance.


    • Kambrook Pressure Express Pressure CookerKambrook Pressure Express Pressure Cooker
    • Pressure Express Digital Pressure CookerPressure Express Digital Pressure Cooker
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