Ingredients
- 1½ pound whole beef brisket
- Kosher salt and pepper
- 2 tablespoons olive oil, divided
- 2 small onions, finely chopped
- 3 garlic cloves, crushed and chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- A dash of sherry wine
- 1 tablespoon flour
- 2 bay leaves
- A few pinches of dried thyme
- 3 russet potatoes or 3 Yukon gold potatoes, cubed
- 2 cups homemade chicken stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 50 ml tomato paste
Recipe Description
All you need is 15 mins prep to make this rich and tender beef stew in the pressure cooker. This juicy tender brisket makes a hearty dish that is great with pasta, rice or as is.
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