BEEF BEAN SOUP
500 g stewing beef, cut into pieces and fat removed
3 potatoes, peeled and chopped into small thin pieces
3 carrots, peeled and grated with the small grater setting
1 onion, finely chopped
410 g of butter beans from the can
250 g of red speckled beans cooked for 5 min on high and soaked for 1 hour and then drained and set aside
10 mini corn, chopped
1 liter beef stock
little sunflower oil for the frying of the onion and beef
5 ml white wine
salt and pepper to taste
Herbs and spices to taste
Portuguese spice
5 ml balsamic vinegar
3 teaspoons brown sugar
In a frying pan add the sunflower oil and the onion, add the salt and pepper and herbs and spices to the onion, and fry till golden brown.
Add the stewing beef and add the Portuguese spice and fry with the onion.
Add the balsamic vinegar and brown sugar and fry till the stewing beef is brown on all sides.
Add the white wine to the stewing beef and onion and fry for 5 min and set aside.
In the pressure cooker add the onion and stewing beef.
Now add the butter beans and the red speckled beans and mix through.
Add the mini corn, potatoes and carrots and mix again.
Now add the 1 liter beef stock and cover with the pressure cooker lid.
Seal the pressure cooker and set the setting to 32 min.
After 32 min in the pressure cooker, release the pressure and let the steam blow off.
Remove the lid and serve while hot with buns or toast with butter!
Enjoy!
My husband went back for seconds, soooo this is very tasty and delicious and filling!
Source: Kristie Townsend
