Red-wine braised beef stew

1. Peel and dice onions and garlic, then clean the celery, peel the carrots and dice both as well.

2. Place the meat, vegetables, spices and herbs in a freezer bag and pour in 250 ml of red wine. Seal the bag and place in the fridge to marinate for approx. 24 hours.

3. Remove the meat from the bag of marinade and pat it dry. Pour out the marinade over a sieve, making sure to collect the liquid in a container placed below.

4. Heat the pot at highest level up to the roasting window, switch to a low level and sear the meat on all sides.

5. Remove meat from the pot and season with salt and pepper. Briefly roast the vegetables, add the tomato paste and continue to cook them together briefly.

6. Add the marinade, the rest of the red wine and the meat back to the pot. Cover with the Secuquick softline and close.Heat the pot on highest level up to the turbo window, switch to a low level and cook for approx. 40 minutes in the turbo area.

7. At the end of the cooking time put the pot in the inverted lid and allow it to depressurize by itself, remove Secuquick.

8. Remove meat and keep warm. Strain sauce through a sieve. Add thickener as desired, then add cream and season to taste.