Ingredients (for 4 servings):
480 g beef
800 g Carrot
1 Onion
1 clove Garlic
1 Tomato, big
1 cube of beef stock
2 teaspoons olive oil
1/2-teaspoon Provence herbs
1 pinch of salt
1 pinch of Pepper
Preparation:
Cut the meat into large cubes.
Peel and wash the carrots, cut them diagonally into slices.
Peel and chop the onion.
Peel the garlic.
Wash and cut the tomatoes into cubes.
Bring 600 ml of water to boil, dilute the broth cube.
Heat the oil in a pressure cooker. Sauté the onion for 1 minute. Put the meat and stir 3 minutes.
Add the diced tomatoes and crushed garlic, sprinkle with herbs and pour the beef broth.
Put the lid, close tightly and cook for 20 minutes on low whisper.
After this time, open the pressure cooker, add the carrots and stir.
Check the seasoning and add salt and pepper if necessary.
Close tightly and cook for 10 more minutes on low whisper.
Serve hot in a deep dish.