Meat and Vegetable Stew (Pressure Cooker)

Ingredients

Stew

• 400 g veal, cubed
• 2 carrots, cut into thirds
• 2 potatoes, quartered
• 2 onions, quartered
• 1 cup mushrooms, quartered
• 25 g butter

Spices

• 1 cinnamon stick
• 2 bay leaves
• 5 cardamom pods
• 3 cloves
• 1 tsp mixed spices
• 1 tsp white pepper

Sauce

• 3 cups water
• 1/4 cup tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• Salt
• Black pepper
• 1 chicken stock cube

Rice

• 2 cups Egyptian rice, washed, soaked and drained
• 1/4 cup vermicelli
• 2 tbsp olive oil
• 1 tsp salt

Method

1. In the pressure cooker, sear the meat with 1 tbsp butter and the whole spices over high heat until nicely colored, and set aside. In the same pot cook the mushrooms with butter until soft and set aside.
2. Add the vegetables and toss quickly for 2 minutes to pick up flavor, then return the meat and mushrooms and add the water, sauce ingredients and remaining spices.
3. Close the pressure cooker on the meat setting, or cook on the stove over low heat for 20 minutes.
4. Meanwhile fry the vermicelli in the oil until it changes color, add the rice, 2 cups boiling water and the salt, boil for 5 minutes then simmer 10 minutes. Serve with the stew.