Melt-in-Your-Mouth Braised Beef and Potatoes with Red Wine

Searing & Braising Base

• 1 kg (2.2 lbs) beef chuck roast or shank, trimmed and cut into 1.5-inch cubes
• 2 tablespoons neutral cooking oil or extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup dry red wine (Cabernet Sauvignon or Merlot) (120ml)
• 1 teaspoon smoked paprika
• 1 dried bay leaf
• Kosher salt and freshly cracked black pepper to taste
• Boiling water or beef broth to cover halfway (approx. 400ml)

Potatoes & Finishing

• 800g (1.8 lbs) Russet or Yukon Gold potatoes, peeled and cut into chunks
• 1/2 cup fresh parsley and scallions, finely chopped

Searing and Simmering the Beef

1. 1

   Heat your pressure cooker over high heat with oil. Add diced onion and garlic, sautéing until fragrant and golden.

2. 2

   Add beef cubes in small batches to brown deeply on all sides without steaming. Creating a rich fond on the pot's bottom is the secret to deep flavor.

3. 3

   Season seared beef with kosher salt, cracked black pepper, smoked paprika, and the bay leaf.

4. 4

   Pour in the dry red wine, using a wooden spoon to vigorously scrape up all caramelized brown bits from the bottom. Let bubble for 2 minutes until the alcohol aroma softens.

5. 5

   Add boiling water or broth until beef is half submerged. Lock the lid, bring to high pressure, reduce heat to medium-low, and cook for 30 to 35 minutes.

Adding the Potatoes

1. 6

   Release steam naturally. Unlock the lid and ensure the beef is fork-tender.

2. 7

   Add potato chunks into the simmering broth.

3. 8

   Lock lid and cook under pressure for an additional 7 to 10 minutes (or simmer uncovered on medium heat for 15 minutes until potatoes are velvety and their natural starches thicken the gravy).

4. 9

   Taste and adjust seasoning with salt and pepper. Sprinkle with fresh herbs and serve over steaming white rice.