Beef and Red Wine Stew with Celeriac Mash

Ingredients

• 3 tablespoons olive oil
• 6 French shallots peeled, halved
• 1 head garlic top cut off
• 40 grams butter
• 8 slice rindless bacon
• 1 kilogram chuck steak diced
• 2 teaspoons brown sugar
• 2 tablespoons tomato paste
• 400 grams button mushrooms washed
• 350ml dry red wine
• 1 litre beef stock
• 2 large potatoes peeled, cut into 1-2cm pieces
• 8 baby Dutch carrots tops removed, peeled
• 1 bay leaf

Celeriac Mash

• 1 kilogram potatoes peeled, quartered
• 1 kilogram celeriac peeled, cut into 3cm pieces
• 1 clove garlic minced
• 100ml pure cream
• 60 grams butter cubed
• 1 teaspoon salt

Directions

1. Turn the control dial to the sauté setting and add the oil, shallots and garlic and sauté until golden brown. Add the butter, bacon and steak and cook for 10 minutes, stirring occasionally.
2. Add the sugar, tomato paste, mushrooms, wine, stock, potato, carrots and bay leaf and stir well to combine.
3. Securely place and seal the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position. Turn the control dial to setting ’4′ and allow to cook until the pressure cooker has switched off.
4. Release the pressure from the pressure cooker by turning the pressure release valve to the venting position.

To make mash

1. Place the potato, celeriac and garlic in a large saucepan and cover with cold water. Bring to the boil over medium-high heat and then reduce heat to medium-low. Simmer for 15-20 minutes or until the vegetables are tender. Drain and return to the pan.
2. Pour the cream, butter and salt into the pan over the potatoes and celeriac. Mash using a potato masher until smooth and lump free. Serve with stew.