Vegetable and meat stew in pressure cooker

Ingredients

• 3 large potatoes
• 4 carrots
• 200g peas
• 200g beans
• 1kg of beef to stew
• 1 glass of red wine
• 1 teaspoon of sweet paprika from La Vera
• Pepper Nutmeg Garlic Parsley 1 bay leaf
• Olive oil
• Salt

Preparation

1. Cut the beef into thick cubes and reserve on a plate.
2. Peel and cut the potatoes into thick cubes.
3. We prepare a minced garlic and parsley.
4. In a frying pan with a splash of olive oil and medium heat, add the thick cubes of potato and fry for 5 minutes until golden brown and reserve on a plate.
5. In a saucepan we heat 1/2 liter of water that we will add later to the pot before covering it for the 1st time.
6. In an express pot with a good jet of oil and on a high heat, add the cubes of beef to stew and quickly turn around a few times to seal the meat well.
7. Add pepper, nutmeg and minced garlic and parsley and give it a few turns. Add a teaspoon of Vera sweet paprika and stir well until cooked.
8. Add a glass of red wine and a bay leaf and stir a few times until reduced.
9. Add as much boiling water as needed to cover the meat.
10. We cover the pot and when it begins to release steam we count 20 minutes.
11. After this time we remove from the heat, remove the steam, open the pot and add the frozen peas and beans and the cut carrots and give a few laps.
12. For the 2nd time we cover the pot and when it starts to release steam we count 5 minutes.
13. After this time we remove from the heat, remove the steam , open the pot and finally add the thickly diced potatoes that we had fried and reserved.
14. For the 3rd and last time we cover the pot and when it begins to release steam we count 5 more minutes.
15. After this time, we remove from the heat , remove the steam , open the pot and the stew is ready. We serve immediately.