This method of cookery gives perfect, tender, beef every time and you can even substitute a slightly cheaper cut of beef, whilst still getting perfect results.
The beef is served with rounds of French bread spread with Dijon mustard.
Flemish BeefServes: 4
Ingredients:750g (1 1/2 lb) stewing steak cut into 3cm (1 in) cubes
1 tbsp plain flour
500g (1 lb) onions, sliced
1 garlic clove, crushed
300ml (1 1/4 cups) beer
2 tbsp tomato purée
1 tsp sugar
1 tsp mixed, dried, herbs
salt and freshly-ground black pepper, to taste
To Garnish:8 slices of French bread
Method:Dust the beef cubes with the plain flour. Heat the oil in the base of your pressure cooker, add the meat and fry until evenly browned. Add the onions and garlic and cook for about 4 minutes or until the onions are transparent.
Stir in the beer, tomato purée, sugar, herbs and seasonings then seal the lid of the cooker and bring to high pressure over high heat. Reduce the heat to stabilize the pressure and cook for 15 minutes. Take off the heat and allow the pressure to reduce naturally.
Open the cooker and season to taste then transfer the meat to a warmed serving dish.
Toast the French bread on one side, then spread the other side with mustard. Arrange the bread around the beef and serve the dish sprinkled with chopped parsley.